Olive, sun-dried tomato and rosemary focaccia

Our Delicious Alchemy white bread mix is highly versatile and can be adapted to make a variety of delicious breads. Here the bread is given a Mediterranean twist using black olives, sun dried tomatoes and rosemary, before being drizzled with olive oil and a sprinkle of sea salt to create a fantastic flavoursome Focaccia!

Olive, sun-dried tomato and rosemary focaccia

The basics

Preparation Time: 15 mins (don't count proving)
or (50 mins including 35 min proving)

Cooking Time: 30 - 35 mins

Serves/Makes:

Ingredients

For the focaccia

1 x 340g Delicious Alchemy white bread mix
250ml tepid water
2 tbsp olive oil
1 tsp dried rosemary
40g black olives, de-stoned & quartered
30g sun dried tomatoes, sliced

Topping

1 tbsp additional olive oil
1 tsp coarse sea salt

Serving suggestion

Also tastes great cut in half and toasted for a gourmet sandwich.

Tip

You can use whatever herbs and ingredients you like to flavour your Focaccia. Why not try marinated peppers, sliced red onion or a drizzle of pesto?

Method

Step 1

Grease a 20cm (8inch) square cake tin and set aside. Cut the olives into quarters and the sun dried tomatoes into small pieces. Pour the bread mix into the bowl of a stand mixer fitted with a K beater. Add the water, 2 tbsp olive oil and rosemary. Mix on medium/slow speed for 3 minutes. Stop, scrape down the sides of the bowl and add the sliced olives and sun dried tomatoes. Mix for a further 30-60 seconds until well combined.

Step 2

Spread the bread mix into the greased cake tin and shape into an even layer. Wet your fingers and use them to create dimples all over the top of the bread. Drizzle over the additional 1 tbsp olive oil and sprinkle on the sea salt. Leave to prove for 35 minutes, until slightly risen and puffy looking. While it’s proving, preheat the oven to 200C.

Step 3

Bake in the oven for 30-35 minutes until golden brown and firm to the touch. Remove from the oven and turn out of the tin onto a cooling rack. Allow to cool for 45 minutes – 1 hour before slicing. Freeze any leftovers on day of baking and refresh in the oven, microwave or toaster after defrosting.

Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.