I don’t often bake bread as I’m a much better baker of sweet items, but I needed wanted to join in with the #GreatBloggersBakeOff2014 again so I thought I’d attempt something which I’d made before – focaccia (though it was much better last time – this was a rush job in the end!). It is lovely & soft on both the inside & outside. Eat on its own or it’s also yummy dipped in balsamic vinegar.

Ingredients (serves 4)

• 450 g strong white flour
• 1 sachet fast action yeast
• 1 tsp sea salt
• 250 ml warm water
• 4 tbsp olive oil
• 1 medium red onion, sliced
• 100 g sun-dried tomatoes
• 2 sprigs fresh rosemary

Method

• In a large bowl, combine the flour, yeast and sea salt.
• Using a dough hook or your hands (I cheated and used the dough hook on my stand mixer!) beat in the olive oil and warm water and combine to a soft dough (you may not need all of the water – I find adding it bit by bit helps).
• Again, using a dough hook or your hands, knead the dough for 10 minutes.
• Oil a clean large bowl (this prevents the dough from sticking), place the dough in and cover with oiled cling film. 
• Leave in a warm place for an hour or until it has doubled in size. 
• Punch the dough a couple of times to knock back the air and divide into four portions.
• Roll out each piece of dough into rough oval shapes, place onto an oiled baking tray and cover with oiled cling film.
• Leave to rise again for another 20 minutes and in the meantime preheat the oven to gas 7/425 F/220 C.
• On top of each piece of risen dough, place the tomatoes and onions, and then finish off with the rosemary (just poke it in!).
• Bake for 15 minutes.
• Leave to cool slightly, then enjoy!