Sun-Dried Tomato and Olive Focaccia

Instructions

1. 1

   In a large bowl, combine the all-purpose flour and salt.

2. 2

   In a separate bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.

3. 3

   Make a well in the center of the flour mixture and pour in the yeast mixture and 30ml of olive oil.

4. 4

   Mix the ingredients together until a dough forms.

5. 5

   Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

6. 6

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

7. 7

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

8. 8

   Punch down the risen dough and transfer it to a greased baking sheet.

9. 9

   Stretch and press the dough into a rectangular shape, about

10. 10

    5 cm thick.

11. 11

    Press the sun-dried tomatoes and green olives into the surface of the dough.

12. 12

    Drizzle the remaining 30ml of olive oil over the top.

13. 13

    Let the dough rest for another 15 minutes.

14. 14

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

15. 15

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