Tomato & Olive Focaccia

1. In a large bowl mix the Mevalia LP Bread Mix, salt, sugar, yeast together before adding 50 ml olive oil along with the water.
2. Using a wooden spoon beat the mixture for several minutes to form a smooth mixture.
3. Oil a rectangle baking tin, 30 cm x 20 cm x 5 cm, fill with the mixture and smooth out with the back of a wet spoon.
4. Cover the baking tin with cling film and leave to stand in a warm place until it has doubled in size (1 hour approx).
5. Meanwhile, preheat the oven to 230°C/210°C fan/gas mark 7.
6. Once risen, top with the tomatoes, olives, red onion, garlic, rosemary, lightly brush with olive oil and finish with a sprinkle of sea salt.
7. Bake in the oven for 25-30 minutes.
8. Finish by browning under a hot grill for 1-2 minutes.

  Recipe tips; To freeze, allow to cool and wrap well. To reheat, fully defrost and bake for 5 minutes following the temperature guides in step 5.