Name: Olive and feta focaccia
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 4x250 ml white bread flour; 10 ml Superbake Instant Yeast; 7,5 ml salt fine; 375 ml water lukewarm; 10 ml fresh chillies chopped; 125-200 ml Preserved Kalamata-style Olives; 1 feta cheese cubed; extra virgin olive oil to serve; balsamic vinegar to serve; salt flakes to serve

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Ingredients (10)

4x250 ml	white bread flour
10 ml	Superbake Instant Yeast
7,5 ml	salt — fine
375 ml	water — lukewarm
10 ml	fresh chillies — chopped
125-200 ml	Preserved Kalamata-style Olives
1	feta cheese — cubed
	extra virgin olive oil — to serve
	balsamic vinegar — to serve
	salt flakes — to serve

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Method:

1. Preheat the oven to 220°C. Grease a baking tray with nonstick spray.

2. Mix the flour, yeast and salt in a large bowl with a spoon. Add the water and stir until lumpy. Use your hands to work into a rough ball, then knead for 5–10 minutes to a smooth ball. Oil the ball, put in a bowl, cover with a plastic bag and leave to rise in a warm place until doubled in size – about 30 minutes.

3. Turn out the dough onto a lightly floured surface. Use your hands to pat or stretch it out into an oval about 1cm thick.

4. Put the dough on the prepared baking tray. Use your fingers to make indentations all over the surface and arrange the olives and feta all over. Leave to rise again for about 20 minutes.

5. Bake for about 15 minutes or until golden brown. Serve warm, sliced, with olive oil, balsamic vinegar and salt flakes.