The smell of fresh bread baking in the oven is always irresistible…This Olive and Tomato Focaccia Bread will take you back to your Italian vacations.

MAKES: 10 pieces

INGREDIENTS

• 250 g all-purpose flour

• 1 tsp salt

• 1 tsp brown sugar

• 1 tsp / 5 g dry yeast

• 150 ml lukewarm water

• 2 tsp dried rosemary herbs

• 1/2 tsp Himalayan red salt

• 6 - 8 cherry tomatos

• 20 - 25 olives

• 4 tbsp extra virgin olive oil

Method

1. Mix sugar in lukewarm water. Add yeast and let it bloom for 10 - 15 minutes. (The water should not be hot, otherwise your yeast will not bloom.)

2. Sieve flour and mix salt into the flour.

3. Make a soft dough by adding this yeast water to the flour. Knead well for 5 - 7 minutes. Add 1 tbsp of olive oil and knead again to make the dough smooth.

4. Cover it and leave it for 1 hour.

5. Grease a square cake tin and put the dough ball in the centre. With your palms, spread the dough to all sides of the tin. Cover it with a plate and leave it for 30 minutes.

6. You will see the dough has risen again lightly. With your fingers, poke it here and there to make depressions/indentations.

7. In these depressions, insert the cherry tomatoes (cut into halves) and olives.

8. Now in a bowl, mix three tablespoons of olive oil with the dried rosemary herbs and Himalayan salt.

9. Sprinkle or brush this oil mixture all over the dough.

10. Bake in a preheated oven for 15 - 18 minutes at 240°C.

11. Cut into long pieces and serve hot with soup or pasta or on its own.

Helpful Tips

• If you are using fresh yeast instead of dry yeast, you will require half the quantity of yeast mentioned.

• Make sure that your yeast blooms, otherwise the recipe won’t be a success.

• Instead of rosemary, you can use oregano or any other herb you have.

• You can add other toppings such as jalapeños or mushrooms.