Focaccia with Tomatoes, Olives and Rosemary

I am departing from the Spanish theme, for a brief moment, to give you a basic flat-bread recipe. The Italians have Focaccia which is a very popular flat-bread and forms the basis of many variations, just like a basic rice dish, many different ingredients and toppings can be added. In ancient Rome, panis focacius was a flat bread baked in the ashes of the fireplace. The word is derived from the Latin focus meaning “centre” and also “fireplace” – the fireplace being in the centre of the house. In this version, tomatoes, olives and rosemary are added, but any of these and more could be changed according to taste.

Ingredients

Dough

475g Strong white flour

1tsp Sugar

1tsp salt

1.5tsp Fast acting yeast

3Tblsp Olive Oil

275ml water (warm)

Topping

200g Cherry Tomatoes

A few sprigs of Rosemary

A few Black olives

1tsp Salt flakes

3Tblsp Olive Oil

Method

Put the flour, sugar, salt and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.

Knead the dough well on a lightly floured surface for around 5 minutes, until it is smooth and elastic. Put the dough back into the bowl and cover with an oiled clingflim and leave in a warm place to rise for 1 hour or until doubled in size.

Tip the dough on to a lightly floured surface and knead well, then cut into 2 pieces. Press each piece into a oval shape.

Transfer the pieces to 2 greased baking trays then, make indentations in the surface of each piece with the end of a wooden spoon. Press the tomatoes and olives into the indentations, adding the rosemary accordingly. Sprinkle with the salt flakes and leave to rise, uncovered, for 20 mins.

Drizzle the pieces with a little of the olive oil and bake in a preheated oven at 200oC, Gas mark 6, for 15 mins. Swap positions in the oven to ensure even browning. Drizzle with the remaining olive oil and serve warm.