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Tomato And Rosemary Focaccia

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Ingredients
  White bread mix 1 Pound (450 Gram, 1 Packet)
  Extra virgin olive oil 4 Tablespoon
  Dried rosemary 2 Teaspoon, crushed
  Sun dried tomatoes 8 , snipped
  Black olives 12 , stoned and chopped
  Lukewarm water 7 Fluid Ounce (200 Milliliter)
  Sea salt flakes To Taste
Directions

1. Mix the bread mix with half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough.
2. Turn out the dough on to a floured surface and knead for 5 minutes. Return to the mixing bowl and cover with oiled clear film.
3. Leave the dough to rise in a warm place until it has doubled in size. Meanwhile, lightly grease two baking sheets and preheat the oven to 425°F/ 220°C/Gas 7.
4. Turn out the risen dough, punch down and knead again. Divide into two and shape into rounds. Place on the baking sheet, and punch hollows in the dough. Trickle over the remaining olive oil and sprinkle with salt.
5. Bake the focaccia for 12-15 minutes until golden brown and cooked. Slide off on to wire racks to cool. Eat slightly warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rosemary
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
5

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