Olive & Tomato Focaccia

Step 1: Prepare the Dough

• Tip the flour, yeast, and 2 tsp of salt into a large bowl, and mix them together.
• Add 2 tbsp of olive oil to the bowl.
• Slowly pour in 350ml of lukewarm water, mixing as you go until you have a slightly sticky dough.

Step 2: Knead the Dough

• Tip the dough onto a lightly floured work surface and scrape around the sides of the bowl to get all the dough out.
• Knead the dough for 5-10 minutes until it’s soft and less sticky.
• Once kneaded, place the dough in a clean bowl, cover it with a tea towel, and leave to prove for 1 hour, or until it doubles in size.

Step 3: Prove the Dough in the Tin

• Generously oil a shallow rectangular baking tin (20 x 30cm).
• Tip the dough into the tin, and use your hands to stretch it out until it reaches the corners.
• Cover with a tea towel again and leave it to prove for another 35-45 minutes.

Step 4: Prepare the Toppings

• While the dough is proving, prepare the toppings: tip the halved tomatoes into a bowl.
• Season with salt and drizzle with 1 tbsp of olive oil.
• Add the oregano (either fresh or dried), toss the tomatoes gently, and set aside.

Step 5: Assemble the Focaccia

• Preheat the oven to 220°C (200°C fan) or Gas Mark 7.
• Once the dough has proved, press the tomato halves evenly into the dough.
• Add the pitted olives in the same way, pressing them gently into the dough.
• Crumble the feta cheese over the top and lightly press everything down again with your fingertips.
• Drizzle 1 tbsp of olive oil over the top and sprinkle with sea salt.

Step 6: Bake

• Bake the focaccia in the preheated oven for 25-30 minutes, or until the bread is deep golden and puffed up.
• Once baked, drizzle the remaining 1 tbsp of olive oil over the bread while it’s still hot.

Step 7: Cool and Serve

• Let the focaccia cool completely in the tin.
• Once cool, slice and serve.
• For picnics, you can wrap it in the tin, or wrap individual squares in foil.
• The focaccia will keep for up to 2 days in an airtight container. Enjoy!