Rosemary, Sundried Tomato and Olive Foccacia

Ingredients
500g strong bread flour
1 x 7g pkt dried yeast
300ml lukewarm water
1/2 tsp salt
15g breadcrumbs finely blitzed
Olive oil
Olives
Sundried tomatoes
Fresh rosemary

Method
Place the yeast into the lukewarm water and stir. Leave for a few minutes until bubbles start to form.
Place the flour and salt into a large mixing bowl, add the yeast and water mix and bring to a ball of dough.
Knead on a lightly floured surface for 5 minutes until the dough becomes pliable and elastic.
Oil the mixing bowl and place the kneaded dough back in. Cover with a warm damp tea towel and leave to rise in a warm place for an hour, or until it has doubled in size.
Take the tray you are baking the foccacia in and liberally cover the bottom with olive oil.
Blitz the bread to fine crumbs and scatter them on top of the oil.
Place the dough on top and push out to the sides of the tray making sure it is all covered.
Now using your fingers push down into the dough to ceate dips on the surface.
Place on your olives, sundried tomatoed and fresh rosemary, however you like.
Drizzle with a good amount of olive oil and rock salt over the top.
Wet the tea towel again with hot water, wring it out and cover the foccacia again for another hour.
Bake for 15 to 20 minutes on 220°C.
Serve with olive oil, balsamic vinegar and a nice glass of red !!!🍷

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