Olive and Tomato Focaccia

1. 1

   Mix together the bread mix, half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough.

2. 2

   Turn out the dough onto a lightly floured surface and knead thoroughly for 5 minutes; return the dough to the mixing bowl and cover with a piece of oiled cling film.

3. 3

   Leave the dough to rise in a warm place until it has doubled in size (this will take about an hour); meanwhile, lightly grease two baking sheets and pr-heat the oven to 425 F, 220 C, gas mark 7.

4. 4

   Turn out the risen dough, punch down and knead again; divide dough into two rounds, place on the baking sheets then punch hollows in the dough.

5. 5

   Trickle over the remaining olive oil and sprinkle with salt, bake the focaccia for 12-15 minutes until golden brown and cooked; slide off onto wire racks to cool, but eat when still slightly warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.