Honey & rosemary focaccia with kalamata olive tapenade

Serves 6

A soft, sweet flatbread great for serving as a nibble before dinner with tomato and mozzarella or olive tapenade.

BREAD

5 cups bread flour

1 tsp salt

1 sachet dried instant yeast 1½ cups warm water

2 Tbsp olive oil

3 Tbsp runny honey

½ cup plain yoghurt

TOPPINGS

1 Tbsp runny honey Drizzle olive oil

Sprig rosemary, roughly chopped ½ onion, caramelised

Pinch salt

KALAMATA OLIVE TAPENADE 1 cup kalamata olives, pitted 2 Tbsp capers

2 cloves garlic, roasted 1 Tbsp olive oil

1 tsp Italian parsley

2 Tbsp lemon juice Ground black pepper

1 In a large bowl, mix together the flour and salt. Make a well in the centre of the flour. In a small bowl, mix the yeast into lukewarm water, then add the honey and yoghurt until combined. Leave for a few minutes. Slowly pour the liquid mixture into the flour well, mixing in the flour until it forms a soft dough. Transfer the dough to a lightly floured surface and knead for 10 minutes. Place the dough into a lightly oiled bowl and cover with a muslin or tea towel. Let this sit in a warm place to double in size for 1 hour.

2 When you’re ready to bake your bread, preheat the oven to 220C fan-bake. Lightly oil a rectangular baking dish and tip the dough into it. Spread it right out to the edges of the dish, then press your fingertip into the top of the dough to create dimples. Mix the honey and olive oil together and drizzle this over the dough. Sprinkle over the rosemary, caramelised onion and salt. Let it rest for 20 minutes, then bake for approximately 25 minutes until golden.

3 To serve, brush with any remaining honey and olive oil.

4 For the olive tapenade, place all ingredients in a food processor and pulse until mostly smooth in texture with some larger chunks of olive.