Tomato and Olive Focaccia

Ingredients

• 500 g strong white flour
• 7 g sachet fast-action dried yeast
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 300 ml warm water
• 4-5 tbsp Ballymaloe 100 Recipe Sauce
• 100 g olives. halved
• 100 g cherry tomatoes (halved)
• Flaky sea salt
• Fresh rosemary or thyme

Method

1. In a bowl, mix the flour, yeast, 1 ½ teaspoons of salt, 2 tablespoons of oil and warm water. Knead briefly, cover with a tea towel and leave to rise for at least 30 mins (the dough should double in size). 2. Preheat the oven to 210°C fan. 3. Press the dough into an oiled baking tin. Push dimples into it using your fingertips. 4. Spoon the Ballymaloe 100 Recipe Sauce lightly into the dimples. 5. Scatter the olives, tomatoes and herbs all over the dough. 6. Drizzle with olive oil and flaky sea salt. 7. Place the baking tin in the oven and bake the focaccia for 20-25 minutes until crisp and golden.

Serve the focaccia warm or at room temperature, sliced into generous squares. It works well on its own as a snack or appetiser, or served alongside soups, salads or a cheese board.