Name: Olive, tomato and oregano focaccia
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 7 gram sachet dried yeast; 1 teaspoon salt; 1/2 teaspoon sugar; 2 cup plain flour; 1/4 cup extra virgin olive oil, plus extra, for dipping; 1/3 cup pitted kalamata olives, halved lengthwise; 1/3 cup semi-dried tomatoes, chopped; 1/4 cup oregano leaves

Ingredients

7 gram sachet dried yeast

1 teaspoon salt

1/2 teaspoon sugar

2 cup plain flour

1/4 cup extra virgin olive oil, plus extra, for dipping

1/3 cup pitted kalamata olives, halved lengthwise

1/3 cup semi-dried tomatoes, chopped

1/4 cup oregano leaves

Method

1.Combine yeast, salt, sugar and 2/3 cup lukewarm water in a medium bowl. Stand for 10 minutes or until mixture is frothy. Place flour in a large bowl. Make a well at the centre. Pour yeast mixture and 2 tablespoons of the oil into flour; stir with a wooden spoon to combine. Using your hands, gather dough into a ball.

2.Turn out dough onto a lightly floured surface. Knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl. Cover with plastic food wrap. Stand in a warm place for 45 minutes or until dough doubles in size.

3.Preheat oven to 220°C (200°C fan-forced). Lightly oil a large baking tray. Punch dough down. Knead on a lightly floured surface until smooth. Roll dough out to 1.5cm thick. Place dough on prepared tray.

4.Sprinkle olives, tomato and oregano over dough; press in firmly. Cover with a clean tea-towel; stand in a warm place for 15 minutes or until dough rises slightly.

5.Bake for 20-25 minutes or until golden-brown and base is crisp. Transfer to a wire rack. Drizzle warm focaccia with remaining oil. Serve with extra oil for dipping.