Orange and rosemary focaccia

INGREDIENTS

250g The Pantry strong white flour; 1x7g pack The Pantry yeast; 12g Grandessa squeezy honey; 1 orange; 18 black olives; 1tsp Specially Selected Genovese pesto; 180ml Specially Selected olive oil; 1tsp salt; 3 cloves garlic, peeled and chopped; 5g fresh rosemary leaves, chopped; Sea salt/ black pepper

METHOD

PLACE the yeast and honey in a bowl and add 80ml warm water. Mix and allow to stand for 15 minutes for the yeast to work.

Put the flour and a teaspoon of salt into a bowl and whisk. Then add the yeast mix, 30ml olive oil and 100ml warm water. Using your hands, mix to form a dough.

On a floured surface knead the dough for five minutes until smooth. Put into a bowl, cover with cling film and allow to prove in a warm place for an hour, until it has doubled in size.

Lightly grease the tray, then add the dough. With your finger, press 18 holes in the dough – put an olive into each indentation.

Grate the zest from the orange, mix with 70ml olive oil and the chopped garlic and rosemary.

Pre-heat the oven to 200°C/ 400°F/Gas Mark 6. Brush the mix over the bread and leave in a warm place for 30 minutes to prove. Sprinkle the dough with sea salt and bake for 20-25 minutes.

Meanwhile, juice the orange, whisk with the pesto and the remaining oil, then season with black pepper. Serve alongside the baked bread.