Recipe Centre

Sun-dried tomato and olive focaccia

Preparation time: 20 minutes plus rising

Cooking time: 20 minutes

Ingredients
330 g bread flour
125 ml digestive bran
7 ml instant yeast
5 ml sugar
100 ml olive oil margarine, melted
70 ml pitted black olives
50 ml marinated sun-dried tomatoes, sliced
10 ml dried basil
2 cloves garlic, crushed
ROASTED PEPPER PâTÉ
3 red peppers, sliced and roasted
2 cloves garlic, crushed
100 ml olive oil margarine
100 ml cream cheese
5 ml lemon juice

Method:
1. FOCACCIA: Mix dry ingredients. Add half the melted margarine and 250 ml warm water. Mix well, then knead for five minutes. Cover and set aside in a warm place to rise until doubled in size. 2. Add olives, tomatoes and basil and knead again. Roll out into a 25 cm circle and transfer to a greased baking tray. Mix the garlic and remaining margarine together and brush a little over the surface of the dough. Allow to rise for a further 15 minutes. Make dimples in the dough using your finger tips, sprinkle with coarse salt and bake in preheated 240 ºC oven for 20 minutes. Brush remaining garlic and margarine over focaccia as soon as it's out of the oven. Serve with pâté. 3. ROASTED PEPPER PâTÉ: Remove skin from roasted peppers. Place peppers and other ingredients into a food processor and blend until smooth. Season to taste. Refrigerate until ready to serve.

Recipe From : Ideas

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