Sun-Dried Tomato and Basil Focaccia

Instructions

1. 1

   In a large mixing bowl, combine 400g all-purpose flour and 1 tsp salt.

2. 2

   In a small bowl, dissolve 7g active dry yeast in 250ml warm water. Let it sit for 5 minutes until foamy.

3. 3

   Add the yeast mixture and 2 tbsp olive oil to the flour mixture. Mix until a sticky dough forms.

4. 4

   Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.

5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

6. 6

   Preheat your oven to 220°C (428°F).

7. 7

   Gently punch down the dough and transfer it to a greased baking tray. Press and stretch the dough into a rectangle about 2cm thick.

8. 8

   Press 40g chopped sun-dried tomatoes and 2 tbsp chopped fresh basil evenly into the surface of the dough.

9. 9

   Drizzle a little extra olive oil on top and use your fingers to make dimples all over the dough.

10. 10

    Let the dough rest for another 15 minutes.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until golden brown.

12. 12

    Remove from the oven and let cool slightly before slicing and serving.