‘Easiest Ever’ Olive Focaccia
4 tbsp caster sugar
2.5ml (½ tsp) easy blend dried yeast
4tbsp olive oil
2 tsp cornmeal or polenta
a handful sundried tomatoes, olives and mini mozzarella balls
fresh rosemary sprigs, roughly chopped
freshly ground black pepper
Place flour in a large bowl and stir in the salt, caster sugar and yeast. Add the olive oil and 285ml warm water. Using your hands, mix together to form a dough.
Turn the dough out onto a floured surface and knead for 2-3 minutes (the dough should be fairly sticky). Shape dough into a ball and return to the mixing bowl, cover with a tea towel and leave to rise in a warm place for an hour.
Preheat the oven to 200ºC 400ºF Gas 6.
Sprinkle the corn meal over a large baking sheet and drizzle with a little olive oil. When the dough is ready, place in the centre of the baking sheet and using the palms of your hands and fingers press and stretch the dough across the baking sheet until the whole sheet is covered.
Scatter with the topping ingredients and bake in the oven for approximately 20-25 minutes.
Kcals per portion 248/ Fat 20g /Sat. fat 3.5g