Breads Recipes - Rosemary Focaccia

Ingredients

• Makes two loaves

• 450g packet white bread mix

• 60ml/4 tbsp extra virgin olive oil

• 10ml/2 tsp dried rosemary, crushed

• 8 sun-dried tomatoes, Chopped

• 12 black olives, stoned and chopped

• 200ml/7fl oz/scant 1 Cup lukewarm water

• Sea salt flakes, for sprinkling

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Method:

1. Combine the bread mix with half the oil, the rosemary, tomatoes, olives and water to form a firm dough.

2. Knead the dough on a lightly floured surface for about 5 minutes. Return to the mixing bowl and cover with a piece of oiled clear film. Leave the dough to rise in a warm place until doubled in size. Meanwhile, lightly grease two baking sheets and preheat the oven to 220'C/425'F/Gas 7.

3. Punch down the dough and knead again. Divide into two and shape into flat rounds. Place on the baking sheet, and make indentations with your fingertips. Trickle over the remaining olive oil and sprinkle with sea salt flakes.

4. Bake the focaccia for 12-15 minutes until golden brown and cooked. Turn out on to wire racks to cool. This bread is best eaten slightly warm.