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Tomato olive focaccia

Ingredients
4 medium onions, quartered
4 medium tomatoes, quartered
15 ml chopped fresh rosemary
fresh rosemary sprigs for garnish
salt and freshly ground black pepper
DOUGH
300 g cake flour
5 g instant yeast
5 ml sugar
5 ml salt
30 ml oil
250 ml warm water (more if needed)
125 ml pitted black calamata olives, chopped
60 ml oil
TOPPING

Method:
1. DOUGH: Combine flour, yeast, sugar and salt in a large mixing bowl. Mix water and oil and stir into dry ingredients to form a stiff dough. Add olives and mix to distribute evenly. 2. Turn out on to surface dusted with flour and knead until dough becomes smooth and elastic, adding more flour if necessary. 3. Brush a large bowl with oil, place dough in bowl, turning the dough to coat surface with olive oil. Cover bowl with plastic wrap and leave in a warm place to rise to double the size (about 35 minutes). 4. Punch down dough and form into a ball. Cover with cling film and leave to rest for 5 minutes. Brush a baking tray with oil. Roll dough out into a 26 cm round and transfer to prepared tray. Build up edges slightly. Cover with cling film and leave to rise for 15 minutes. 5. Bake in a 200 ºC preheated oven for 25 minutes. Garnish with fresh rosemary. 6. TOPPING: Arrange tomato and onion on pre-baked focaccia. Return to oven and bake for a further 15 minutes or until onion begins to soften. Makes 1

Recipe From : Ideas February 01, 1996

Recipe from Ideas : February 01, 1996 See what Ideas has in store this month. Subscribe now and save!