25g drained sun-dried tomatoes
in oil, hopped, plus 15ml oil fro the jar
5ml coarse sea salt
5ml chopped fresh rosemary
Method:
Lightly oil a 30
x 20cm/12 x 5in Swiss roll tin. Sift the flour, salt
and pepper into a bowl. Add the yeast and sugar and
make a well in the centre.
Add the water
with the pesto, olives and sun-dried tomatoes
(reserve the oil). Mix to a soft dough, adding a
little extra water if necessary.
Turn the dough
onto a floured surface and knead for 5 minutes until
smooth and elastic. Roll into a rectangle measuring
33 x 23cm/13 x 9in. Lop over the rolling pin and
place in the prepared tin. Leave to rise until
doubled in size. Preheat the oven to 220.C/425r/Gas
7.
Using your
fingertips, make indentations all over the dough.
Brush with the oil from the sun-dried tomatoes, then
sprinkle with the salt and rosemary. Bake for 20 -
25 minutes until golden. Remove to a wire rack and
serve warm.
Low Fat Desserts
Recipes - Focaccia Recipe
