Sundried Tomato, Onion Focaccia!

Firstly add the sugar and warm water to a bowl. Now add the fast action yeast to it and stir. Cover it and allow it to proof for 10 to 15 minutes, after which you will observe the yeast has activated and is turning frothy.

Once proved, add in the olive oil. In a bowl add the flour and salt, mix well. Now make a dough using the yeast mix, the dough will be sticky and soft.

Now in a 15 / 6 " baking tray add generous amount of olive oil (a couple of tablespoons) and brush it evenly.

Now add the dough to the tray and press it as evenly as possible. Now cover this with a damp cloth or with cling film and place it in a warm place for an hour or until doubled. (I preheated my oven to as low as possible, then placed the tray in it, turning off the oven).

Once doubled, make small indentations with your thumb. Now brush the top with additional 3 tbsp of olive oil, sprinkle some salt, crushed pepper, italian herbs and rosemary. Next, gently press in the sliced onions, cherry / chopped tomato and sun dried tomato and olives.

Now bake it in a preheated oven at 425°f / 220° C for 18 to 20 minutes or until a light golden crust is formed. Allow it to cool for a couple of minutes. Now slice it and enjoy.