• 300 gms refined flour
  • 1 tsp sugar
  • 2 tsps instant dry yeast
  • 1 tsp salt
  • 2 ½ tbsps olive oil + for greasing + for drizzling
  • 2 tsps finely chopped, fresh rosemary
  • 3-4 black olives, pitted and sliced
  • 1 ¾ cups water + for spraying
  • 1 Sorrentina Sun Dried Tomato Pesto
  • To make your focaccia bread, start with some prep: preheat an oven to 180 degrees C, grease an 8 inch baking tray with oil and keep aside.
  • In a small bowl, activate yeast with 2 tbsps of warm water and ½ tsp sugar, set aside for 2 minutes.
  • Once the yeast turns frothy, it is ready to be used.
  • Start off by sifting flour, remaining sugar and salt in a large bowl.
  • Add activated yeast and mix well. Add water, 3-4 tablespoon at a time and knead into a soft dough.
  • Add olive oil and knead again, place the dough in a greased bowl to prevent it from sticking, cover it with a cling film and set aside for 15-20 minutes or once the dough doubles up in size.
  • Dust some flour on a table top and place the proven dough on it.
  • Knock back the dough and mix half the rosemary and half the olives into it.
  • Lightly stretch and fold the dough to shape it into a loaf.
  • Place it on the greased baking tray and gently press to level it evenly.
  • Cover the dough with a damp muslin cloth and set aside for 10-15 minutes.
  • Remove the muslin cloth and lightly press it with your fingers to create dimples in the dough.
  • Sprinkle sea salt, remaining rosemary and olives on top. Drizzle olive oil and spray some water on top.
  • Place the tray in the preheated oven and bake for 10-15 minutes.
  • Remove from the oven and cool. Cut into any shape you want and serve with our Tomato Pesto.

Essentials to make your Dish