cakes & bakes

Ingredients

	750 g flour
	1/2 teaspoon salt
	11 g yeast, (or 1 sachet) easy-blend
	1/4 teaspoon pepper, freshly ground
	150 ml skimmed milk
	300 ml water
	2 tablespoon olive oil
	1 large onion(s), preferably red, sliced
	15 portion cherry tomatoes, or baby plum tomatoes, halved
	2 sprig fresh rosemary
	24 portion olives, in brine, green and black

Instructions

• Sift the flour and salt into a large bowl. Add the yeast and pepper and stir to mix. Heat the milk and water together until hand hot, then add 1 tbsp of olive oil. Stir into the flour and mix to make a soft dough.
  
  
• Turn the dough on to a floured surface and knead until smooth, about 3 minutes. Place in a large, lightly oiled bowl and cover with a damp cloth or cling film. Leave to rise in a warm place until doubled in size, about 1 hour.
  
  
• Lightly oil two baking sheets. Knock back the dough and knead lightly for a few seconds. Cut into two equal pieces, then roll out each one on a floured surface to fit the baking sheets. Cover loosely with a damp cloth or cling film and leave to rise for about 20 minutes.
  
  
• Preheat the oven to Gas Mark 6 / 200°C / 400°F. Scatter the red onion, tomatoes, rosemary and olives over the surface of the two focaccia. Drizzle with the remaining olive oil, then bake for 15 - 20 minutes until risen and golden brown.