Sun Dried Tomato & Herb Focaccia

Place the flour and salt in a large bowl. Add the yeast and Sun Dried Tomato & Herb addition and mix gently.

Add the olive oil and enough water to form a soft but not sticky dough. The more water that can be added the lighter the bread will be.

Knead the dough for 10 minutes either by machine with a dough hook or on a lightly floured work surface.

Shape the dough into an oval and place on a floured baking tray. Flatten the dough out using rolling pin to about 12” x 8”, cover dough with oiled cling film and allow to sit somewhere warm for an  1 hour or until it has almost doubled in size.

Preheat the oven to 200°C, fan 180°C, gas mark 6.

After the dough has doubled in size, use a floured index finger press holes in the dough at regular intervals, pressing right down to the bottom. Place in the oven and bake for about 25-30 minutes or until bread is well risen and golden brown in colour, and hollow when tapped underneath.

Remove from oven, drizzle with remaining olive oil and leave to cool on the baking tray.