Name: Sun-dried tomato and olive focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 330.00 g flour bread; 125.00 ml digestive bran; 7.00 ml Superbake Instant Yeast; 5.00 ml sugar; 100.00 ml olive oil or margarine, melted; 70.00 ml olives black, pitted; 50.00 ml sun-dried tomatoes marinated, sliced; 10.00 ml dried basil; 2.00 garlic cloves, crushed; 3.00 red pepper sliced, roasted; 2.00 garlic cloves, crushed; 100.00 ml olive oil or margarine; 100.00 ml cream cheese; 5.00 ml lemon juice

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Ingredients (14)

330.00 g	flour — bread
125.00 ml	digestive bran
7.00 ml	Superbake Instant Yeast
5.00 ml	sugar
100.00 ml	olive oil — or margarine, melted
70.00 ml	olives — black, pitted
50.00 ml	sun-dried tomatoes — marinated, sliced
10.00 ml	dried basil
2.00	garlic — cloves, crushed

ROASTED PEPPER PÂTÉ

3.00	red pepper — sliced, roasted
2.00	garlic — cloves, crushed
100.00 ml	olive oil — or margarine
100.00 ml	cream cheese
5.00 ml	lemon juice

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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.