Focaccia -

Focaccia

This makes a delicious snack served warm with low fat cheese and chunks of fresh tomato.

Ingredients

300ml/½ pint/1¼ cups warm water
5ml/1 tsp dried yeast
Pinch of sugar
450g/1lb/4 cups strong white flour
5ml/1 tsp salt
1.5ml/¼ tsp freshly ground black pepper
15ml/1 tbsp pesto
115g/4oz/⅔ cup stoned black olives, chopped
25g/1oz/3 tbsp drained sun-dried tomatoes in oil, chopped, plus 15ml/1 tbsp oil from the jar
5ml/1 tsp coarse sea salt
5ml/1 tsp roughly chopped
Fresh rosemary

Details

Serves: 8

Method

Put the water in a bowl. Sprinkle the yeast on top. Add the sugar, mix well and leave for 10 minutes. Lightly grease a 33 x 23cm/13 x 9in Swiss roll tin.

Sift the flour, salt and pepper into a bowl and make a well in the centre. Add the yeast mixture with the pesto.

Stir in the olives and sun-dried tomatoes (reserve the oil). Mix to a soft dough, adding extra water if necessary. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and leave in a warm place to rise for about 2 hours, until doubled in bulk.

Turn the dough on to a floured surface, knead briefly, then roll out to a 33 x 23cm/13 x 9in rectangle. Lift the dough over the rolling pin and place in the prepared tin. Preheat the oven to 220°C/425°F/Gas 7.

Using your fingertips, make small indentations all over the dough. Brush with the reserved oil from the sun-dried tomatoes, then sprinkle with the salt and rosemary. Leave to rise for 20 minutes, then bake for 20-25 minutes, or until golden. Transfer to a wire rack and leave to cool slightly before serving.

NUTRITION NOTES Per portion:- Energy 1176kcals/7517kj, Protein 35.3g, Fat 34.9g, Saturated Fat 4.9g, Carbohydrate 351.6g, Fibre 13.2g, Sugars 84.9g, Calcium 544mg

Related food category:

• Desserts and Bakes