Bread Recipe
Tomato, Olive & Rosemary Focaccia Style Bread
- Easy
- 20-25 Mins
- Serves 9
This Focaccia Bread recipe uses our simple to bake White Bread Mix and creates a perfect crispy outside with a soft and chewy inside with a satisfyingly tasty infused oil flavour.
Recipe ingredients
- 500g pack Ta-Da! White Bread Mix
- 300ml water
- 4 tbsp extra virgin olive oil
- 50g sundried tomatoes in oil, drained and halved
- 50g pitted black olives
- 3 sprigs rosemary, leaves only
- Sprinkle sea salt flakes
Equipment
- 1 Large mixing bowl
- 20x24cm tin
- Measuring jug
- Preheated oven to 230°C, gas mark 8.
Step 1
Place the bread mix in a large bowl and stir in 2 tbsp oil and 300ml water.
Step 2
Knead in a mixer fitted with a dough hook or by hand for 5 minutes until smooth.
Step 3
Grease a 20x24cm tin and press the dough to the edges with oiled hands. Cover with greased clingfilm and leave in a warm place for about 1 hour or until risen in size.
Step 4
Preheat the oven to 230°C, gas mark 8.
Step 5
Make dimples in the dough with fingers and scatter over the tomatoes, olives and leaves from 2 sprigs of rosemary.
Step 6
Bake for 20-25 minutes until golden.
Step 7
Drizzle over the remaining oil, pinch of sea salt and rosemary leaves, remove from the tin to cool.
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