Ingredients

• 300 gm - strong white bread flour
• 225 ml - warm water
• 2 tsp - active dried yeast
• 1 tsp - sugar
• 25 gm - pitted olives
• 25 - sundried tomato (soaked in warm water and sliced finely)
• 1 tbsp - olive oil

How to Make Olive and Sundried Focaccia Bread

• Combine the flour, sugar, yeast, 1 tsp of olive oil and water to make it into a smooth dough using an electric mixer or by hand.
• Cover the dough and leave it in a warm place to rise for about 1 hour or doubled in size.
• When the dough swells punch the air back and spread it in 23 cm shallow baking tin.
• Cover it and leave it to swell for another 30 minutes in a warm place.
• Meanwhile preheat the oven to 220 degree Celsius.
• Take the risen dough, make dimples all over the dough, sprinkle with olives and sun-dried tomato and sprinkle it with olive oil.
• Bake it in a preheated oven for 10 to 15 minutes.
• Serve it with salad or sandwich.
• Recipe Courtesy: Taste of Pearl City