Makes 1 large focaccia
Preparation Time About an hour, depending on how fast the dough rises
Oven Temperature 180°C
Baking Time 25 minutes

Base

• 750ml (420g) bread or cake flour
• 5ml salt
• 7.5ml sugar
• 1 packet dried yeast
• 30ml olive oil

Topping

• 100ml olive oil
• 10ml coarse salt
• 4 large cloves of garlic, crushed
• 100g sun-dried tomatoes in olive oil, drained (keep the oil)
• fresh rosemary

1 Prepare Base Sift the flour and salt together and add the sugar and yeast. Add the olive oil and about 200ml warm water, and mix to form a soft dough.
2 Turn out the dough onto a floured surface and knead for 5 to 10 minutes until smooth and elastic. Place in a greased mixing bowl, cover and stand in a warm place for about 10 minutes until dough has almost doubled in volume.
3 Knead the dough down until smooth. Roll out into a 1cm-thick circle. Place on a greased baking tray, cover with greased cling wrap and leave to rise.
4 Press hollows into the dough with your thumbs, drizzle with the olive oil, and sprinkle with the salt, garlic, sun-dried tomatoes and rosemary. Bake for about 25 minutes until golden brown, remove from oven, drizzle with the olive oil from the sun-dried tomatoes, slice and serve.

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