Sundried tomato and black olive foccaccia recipe

  • Serves 8
  • 25 mins to prepare and 1 hr 20 mins to cook
  • 325 calories / serving
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A tasty Italian dish perfect for a traditional dinner starter.

  1. Place the flour, semolina, yeast and salt together in a large bowl and mix until combined. Pour the warm water and olive oil into a jug. Make a well in the middle of the flour mix and gradually add the water and oil and use a fork to stir it together. Tip the dough out onto a lightly floured work surface and knead the dough for about 10 minutes or until smooth, not sticky and springy to touch. Place into a large lightly oiled bowl and leave to rise in a warm place for 30 minutes - 1 hour or until doubled in size.
  2. Preheat oven to 220°C and place a baking tray in the oven to heat up. Place the risen dough into an oiled tray (approx. 28cm x 20cm) and prod out the dough to the edges of the tray using lightly oiled fingertips. Press the olives and sun blush tomatoes into the dough so that they are slightly poking out of the top.
  3. Season generously with salt and pepper and scatter over the rosemary leaves. Drizzle the bread with a little extra olive oil and place on the hot baking tray in the preheated oven for 20 minutes or until golden and cooked through. Remove and transfer to a board, slice or tear and serve warm.
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  • Ingredients

  • 500g strong bread flour
  • 15g dried fast action yeast
  • 1/2tsp coarse sea salt
  • 325ml warm water
  • 50ml extra virgin olive oil
  • 75g pitted black olives
  • 3 sprigs fresh rosemary
  • 150g sundried tomatoes
  • freshly ground black pepper to taste
  • Calories
  • Sugar
  • Fat
  • Saturates
  • Salt
of an adult's Reference Intake daily amount.
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