Ingredients

500g

strong plain white flour

1/2 tsp

sea salt

2 tsps

dried parsley

7g sachet or 2 flat tsp

fast action yeast

300ml

warm water

8-10

Sun-Dried tomatoes

3 tbsp

Extra Virgin Olive Oil, plus 1 extra tbsp for brushing

75g

pitted black and green olives, chopped roughly and some whole

1-2 tsps

coarse/flaky sea salt for sprinkling

"Missing some holiday food? Us too. Let's comfort ourselves with this easy bake which is the salty, soft and hearty focaccia. We love it hot out of the oven...Mmmm..." Nikibakes UK

Method

Sift the flour and salt into a large bowl, stir in the yeast and half the dried parsley. Gradually add the warm water and olive oil to form a dough.
Turn onto a floured work surface and knead for 10 minutes until elastic, then place in a bowl, cover and leave to rise in a warm place for 1 hour or until doubled in size. Meanwhile, soak the Sun-Dried tomatoes in warm water for 20 minutes, drain, pat dry and chop roughly.
Pre-heat the oven to 200ºC/Gas Mark 6. Lightly oil a large shallow roasting tin or baking tin approximately 28x22cm.
Knock back the dough on a work surface and incorporate the sun-dried tomatoes and olives, kneading them into the dough. Dip your fingers in olive oil and gently press out the dough until it fills the tin evenly and is roughly 2cm thick. Stud with extra olives, sun-dried tomatoes and dried parsley.
Brush with olive oil and make small indentations all over the surface of the dough. Cover with a damp tea towel and leave to rise for 30 minutes.
Scatter over the salt and bake for 20-25 minutes until golden brown. To serve, cut into squares or slices.