Especially for Caroline - Sundried Tomato Foccacia Bread!

I can't believe I've managed to post a recipe with pictures as well. I actually did it, so chuffed with myself and the results are great (though I have to say taking decent pictures AND getting decent baking results is not easy!). This is a combination of two of my favourite Focaccia recipes, Gordon Ramsay - Ultimate Cookery Course and Good Housekeeping - The Baking Book.

Gordon adds semolina to his version, as I do here and it really gives your focaccia an authentic Italian flavour. I'm planning on having some of this bread tomorrow for brunch with Mum, and I'll post a little pic for you of our accompaniments :).

So give it go, its tasty and satisfying with an Italian inspired casserole, hearty soup or something a little different perhaps?

However you eat it, enjoy it!

Lets do lunch!

S x

p.s. the last pic is steamed up 'cos it's straight out of the oven! Opps! :)

Sieve 500g flour, 2 tbsp semolina, 14g dried yeast, 2 tbsp dried rosemary, 1 tbsp salt, keep your salt and yeast separate
 ( salt kills yeast!). Make a well, Add 320 ml water
 and 60 ml olive oil,
 mixing your yeast first then combining the remaining dry ingredients

It should be a pretty wet mix, add more water if necessary

Knead for 5 minutes

Cover with a cloth or clingfilm and leave to rise/prove for
 60 minutes, or until doubled in size

Pull dough out onto a lightly floured suface

chop sundried tomatos

Divide dough into two equal amounts, then add sundried tomato and knead again for 3 minutes

Spread dough out as flatly as possible into a oven proof dish, lightly dusted with flour

Leave to prove for a second time for around 40 minutes or until double in size,
then press deep 'dimples' into the dough using your fingers, or the floured handle of a wooden spoon.

Stuff dimples with the remaining sundried tomato,

 I also like to use the 

olive oil used to preserve the  jarred variety 

of sundried tomato to drizzle 

over the bread so nothing goes to waste

Add olive oil, roughly chopped garlic and more rosemary
(dried or fresh depending on your pantry), sea salt and freshly ground black pepper.
 Place in a pre-heated oven at 200 degrees for 30 minutes until golden and thoroughly baked.

et fini!