Tomato and Olive Focaccia

Instructions

1. 1

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

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. Stir until a sticky dough forms.

4. 4

   Knead the dough on a 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

   Punch down the dough and transfer it to a greased baking tray. Stretch and press the dough to fit the tray.

8. 8

   Press 100g cherry tomatoes (halved) and 50g black olives (sliced) into the surface of the dough.

9. 9

   Drizzle a little extra olive oil over the top and sprinkle with a pinch of salt if desired.

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, let cool slightly, slice, and serve warm.