Tomato And Rosemary Focaccia Recipe
Ingredients
| White bread | 1 Pound | |
| Extra virgin olive oil | 4 Tablespoon | |
| Dried rosemary | 2 Teaspoon, crushed | |
| Sun-dried tomatoes | 8 , Sun-dried | |
| 12 black olives, stoned and chopped | ||
| Lukewarm water | 7 Fluid Ounce | |
| Sea salt | 10 Gram | |
Directions
1. Mix the bread mix with half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough.
2. Turn out the dough on to a floured surface and knead for 5 minutes. Return to the mixing bowl and cover with oiled clear film.
3. Leave the dough to rise in a warm place until it has doubled in size. Meanwhile, lightly grease two baking sheets and preheat the oven to 425°F/ 220°C/Gas 7.
4. Turn out the risen dough, punch down and knead again. Divide into two and shape into rounds. Place on the baking sheet, and punch hollows in the dough. Trickle over the remaining olive oil and sprinkle with salt.
5. Bake the focaccia for 12-15 minutes until golden brown and cooked. Slide off on to wire racks to cool. Eat slightly warm.
2. Turn out the dough on to a floured surface and knead for 5 minutes. Return to the mixing bowl and cover with oiled clear film.
3. Leave the dough to rise in a warm place until it has doubled in size. Meanwhile, lightly grease two baking sheets and preheat the oven to 425°F/ 220°C/Gas 7.
4. Turn out the risen dough, punch down and knead again. Divide into two and shape into rounds. Place on the baking sheet, and punch hollows in the dough. Trickle over the remaining olive oil and sprinkle with salt.
5. Bake the focaccia for 12-15 minutes until golden brown and cooked. Slide off on to wire racks to cool. Eat slightly warm.
Chef
