Sun-dried Tomato and Olive Focaccia

focaccia3

So I took the mother to Borough Market for the first time yesterday.

It’s one of Issy and I’s favourite places to visit in London as we’ve had some amazing times there. Pimms, olives and cheese picnics in the sun on the green outside Southwark Catherdral? Yes please, always.

This particular visit I came back with olives and sundried tomatoes, inspired to bake focaccia after seeing all the amazing bread stalls. Best. Decision. Ever.

focaccia

focaccia2

Dem angles.

Ingredients

For the dough:

500g strong white flour, plus extra for dusting

1 sachet (6g) of dried yeast

1tsp caster sugar

1tsp salt

2tbsp olive oil, plus extra for greasing

300ml warm water

For the topping:

handful of pitted olives

handful of chopped sun-dried tomatoes

coarsely ground black pepper and sea salt

Method

Add the flour, yeast, sugar and salt to a large bowl. Mix together the olive oil and the warm water, then add to the flour mixture. At first stir with a spoon, but then bring the dough together with your hands until you form a rough ball.

Turn out the dough on to a lightly floured surface and knead for a good 5- 10 minutes to form a soft, smooth dough. Place in a lightly oiled bowl and leave to rise (to about double the size) for an hour in a warm place.

Turn the dough out on to a lightly floured surface and knock it back in size with your hands. Roughly press the dough onto a lightly oiled baking tray.

Push in your olives and tomatoes, then leave to rise for a further 30 minutes. Preheat your oven to 220°C.

After the 30 minutes, poke dimples into the dough and sprinkle with the salt and pepper. Bake for about 20 minutes, or until golden brown. Best served warm.

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