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1
In a large bowl, thoroughly mix the flour, semolina and yeast with a generous pinch of salt and sugar.
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2
Mix the warm water with the olive oil in another bowl. Make a well in the middle of the flour mixture and gradually add the liquid. It's easiest to mix this with a fork to start with and then, when it is just coming together, use your hands to make it into a ball.
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3
Tip the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to the touch.
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4
Place the dough in a large floured mixing bowl and leave to rise in a warm place for 30-60 minutes until doubled in size.
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5
Preheat the oven to 200u00b0C/395u00b0F.
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6
Place the risen dough in an oiled baking tray (about 15 x 24cm) and sprinkle with a little salt. Grease your fingers with a little olive oil and press the dough all the way to the edges of the tray.
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7
Press the olives and sun-dried tomatoes into the dough so that they are slightly poking above the surface. Season with salt and pepper and scatter over the rosemary leaves.
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8
Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through. Remove from oven.
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9
Turn bread out of the tray, then transfer to a board, top with caramelized onions, slice and serve.
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10
Note: Bread flour is a suitable substitution for strong bread flour.
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11
There is nothing better than cooking and smelling homemade bread in your own house. Sometimes cooking homemade bread can be a daunting and intimidating task, however when you decide to embark on this baking journey it is ever so rewarding! My wife and I decided to do focaccia bread. The idea came when we were watching Gordon Ramsay's Cookery Course, and he made focaccia bread that looked so good. We replicated his recipe with a few additions of our own.
