ROASTED TOMATO AND ROSEMARY FOCACCIA WITH ANTIPASTO

With its thin crunchy crust and light, airy crumb, this is flatbread Mediterranean style. Just roll out your dough, press in your tasty toppings, then bake.

Preparation time 15 mins plus 3 hours proving Cooking time 20 mins Serves 4 2˜/• cups bread flour 1 tsp coarse salt 1 tsp caster sugar 1 tsp dried yeast 1/” cups warm water 2 Tbsp extra virgin olive oil, plus extra 2 Tbsp 250g vine-ripened cherry tomatoes, halved 2 Tbsp picked sprigs of rosemary 2 cloves garlic, thinly sliced 1 tsp sea-salt flakes Mixed antipasto, to serve (see Cook’s tip, above right) STEP 1 Put flour, salt, sugar and yeast in a large bowl of an electric mixer fi ed with a dough hook. Mix on medium speed until just combined. Add water and oil and mix until well combined. Knead on low speed for 15 minutes.

STEP 2 Transfer dough to an oiled large bowl and lightly oil the top of the dough. Cover with plastic wrap. Stand at room temperature for 2 hours, or until dough has doubled in size.

STEP 3 Line a 20 x 30cm slice pan with baking paper and brush paper with half of the extra oil. Using oiled hands, press and spread dough on tray (don’t over-stretch the dough too much). Stand in a warm place for 1 hour. Poke dimples into the dough with your fingertips, arrange halved tomatoes, rosemary and sliced garlic on top and drizzle with remaining extra oil.

STEP 4 Meanwhile, preheat oven to 200°C fan-forced (180°C conventional).

STEP 5 Sprinkle focaccia with salt flakes. Bake for 20 minutes, or until it’s golden and sounds hollow when tapped. Serve warm with antipasto.