Tomato & Olive Focaccia
- RECIPE MAKES: 8 servings
- PREP TIME: 60 minutes
- COOK TIME: 30 minutes
In a large bowl mix the Mevalia Bread Mix, salt, sugar, yeast together before adding 50 ml olive oil along with the water. Using a wooden spoon beat the mixture for several minutes to form a smooth mixture.
Oil a rectangle baking tin, 30 cm x 20 cm x 5 cm, fill with the mixture and smooth out with the back of a wet spoon.
Cover the baking tin with cling film and leave to stand in a warm place until it has doubled in size (1 hour approx).
Meanwhile, preheat the oven to 230°C/210°C fan/gas mark 7.
Once risen, top with the tomatoes, olives, red onion, garlic, rosemary, lightly brush with olive oil and finish with a sprinkle of sea salt.
Bake in the oven for 25-30 minutes. Finish by browning under a hot grill for 1-2 minutes.
Recipe tips; To freeze, allow to cool and wrap well. To reheat, fully defrost and bake for 5 minutes following the temperature guides in step 5.
- 310 g Mevalia Bread Mix
- ½ tsp Salt
- 1 tsp Caster sugar
- 7 g Fast acting yeast
- 50 ml Olive oil
- 380 ml Lukewarm water
- 8 Cherry tomatoes
- 16 Mixed green & black olives, pitted
- ½ Red onion, cut into wedges
- ½tsp Garlic granules
- 2 tbsp Fresh rosemary sprigs, or 1 tsp dried
- 10 ml Olive oil
- Flakes of sea salt to sprinkle
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