FOCACCIA WITH OLIVES, TOMATOES AND ROSEMARY

SERVES 8

500g (1lb 2oz) strong bread flour, plus extra for dusting

1tsp salt

1tsp caster sugar 7g sachet fast-action dried yeast

3tbsp olive oil, plus extra for greasing and dipping 200g (7oz) cherry tomatoes

125g (4½oz) pitted black Moroccan olives, halved A handful of rosemary sprigs

A pinch of sea salt

Place the flour in a bowl with the salt, sugar and yeast. Mix, then add 2tbsp of the oil and slowly add 350ml warm water, mixing until you have a sticky dough. Tip onto a floured work surface and knead for 5-10 minutes, adding a little flour if it’s too sticky. Place in a clean bowl and cover with a tea towel. Leave for around 1-1½ hours or until doubled in size.

Oil a shallow roasting tray or brownie tin (approx 20 x 30cm). Add the dough and stretch to the edges. Dimple the top with your finger and scatter with the tomatoes, olives, rosemary and sea salt. Leave for 30-45 minutes to prove and double in size.

Preheat the oven to 220°C/ fan 200°C/gas 7. Drizzle the top with 1tbsp olive oil and bake for 25-30 minutes until

golden and cooked through. Cut into squares and serve with extra olive oil for dipping.