STUFFED TRAY-BAKE FOCACCIA WITH ANTIPASTI

Serves 8

EASY

GREAT VALUE

Preparation: 1 hour, plus 4 hours’ proving time

Cooking: 40 minutes

For the focaccia dough: lukewarm water 1¼ cups instant yeast 1 x 10 g sachet strong bread flour (such as Eureka) 500 g sea salt 1t rosemary 10 g, finely chopped

For the stuffing:

Woolworths red pepper pesto 1 x 125 g tub Woolworths sundried tomato quarters 1 x 240 g pack, chopped feta 100 g parsley 10 g, chopped olives 100 g, pitted sea salt, to taste

1 To make the focaccia, combine the water and yeast. Stir and set aside for a few minutes until it begins to foam or bubble slightly. Place the flour and salt in the bowl of an electric mixer with the yeast mixture and mix using the dough hook attachment until it forms a dough. Add the rosemary and knead in the machine until the dough is