Low Fat Desserts Recipes - Focaccia

Ingredients

• 450g strong white flour

• 5ml freshly ground black pepper

• 10ml easy blend dried yeast

• 300ml hand-hot water

• pinch of sugar

• 15ml pesto

• 115g pitted black olives, chopped

• 25g drained sun-dried tomatoes in oil, hopped, plus 15ml oil fro the jar

• 5ml coarse sea salt

• 5ml chopped fresh rosemary

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Method:

1. 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.

2. 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.

3. 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.

4. 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.