Name: Tomato olive focaccia
Yield: 1 serving
Cuisine: Accompaniment
Ingredients: 300.00 g flour cake; 5.00 g Superbake Instant Yeast; 5.00 ml sugar; 5.00 ml salt; 30.00 ml oil; 250.00 ml water warm; 125.00 ml olives black calamata, pitted, chopped; 60.00 ml oil; 4.00 onions medium, quartered; 4.00 tomatoes quartered; 15.00 ml fresh rosemary chopped; fresh rosemary to garnish; sea salt and freshly ground black pepper

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Ingredients (13)

DOUGH

300.00 g	flour — cake
5.00 g	Superbake Instant Yeast
5.00 ml	sugar
5.00 ml	salt
30.00 ml	oil
250.00 ml	water — warm
125.00 ml	olives — black calamata, pitted, chopped
60.00 ml	oil

TOPPING

4.00	onions — medium, quartered
4.00	tomatoes — quartered
15.00 ml	fresh rosemary — chopped
	fresh rosemary — to garnish
	sea salt and freshly ground black pepper

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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