Combine the bread
mix with half the oil, the rosemary, tomatoes,
olives and water to form a firm dough.
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.
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.
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.
Breads Recipes -
Rosemary Focaccia Recipe
