Procedure

1) Tip the flour into a stand mixer bowl, followed by salt, caster sugar, dry yeast and water. Knead well until you get a rather sticky, runnier dough. Add the olive oil and gently knead it in, but only until about half of it has been incorporated. The other half should be still ‚floating‘ around the dough.

2) Cover the bowl and let the dough rise in a warm place for about 30 minutes. (It’s absolutely fine if you leave it to proof for longer than this.)

3) Line a rectangle baking tray with parchment paper and tip the dough into it. Stretch it well and fold it on itself a few times, same as when you bake a traditional bread. Cover and let it rise for the second time.

4) Meanwhile, preheat the oven to 220C / 200C fan and roughly chop the sun-dried tomatoes, olives and capers.

5) Once the dough has risen, make sure it stretches to all corners to cover the whole tin. Lightly wet your hands and press your fingers into the dough to make dimples.

6) Push the sun-dried tomatoes, olives and capers into the dimples, drizzle with the oil from the sun-dried tomatoes, sprinkle with chopped fresh herbs, coarse salt and bake.

7) Please note: If you’re using a shallow tin, the focaccia will need about 20-25 minutes in the oven. If you’re using a deeper tray, then 15 minutes in the oven should be enough. But as with any recipe, every oven is different and so it is important that you check the focaccia after the recommended baking time to ensure that it is baked all the way through.

This recipe was prepared by @alishaeasycooking