Fresh from the oven homemade focaccia. Serve as an appetiser or with your favourite soup.

Ingredients

• 600 g plain flour
• 10 ml (2 t) salt
• 5 ml (1 t) sugar
• 1 x 10 g packet dried yeast
• 15 ml (1 T) butter, melted
• 500 ml (2 C) lukewarm water
• Topping
• 15 ml (1 Tbsp) olive oil
• 1 x 410 g can Rhodes Quality Tomato Italian Style
• Salt and freshly cracked black pepper
• 45 ml (3 Tbsp) grated parmesan cheese

Method

1. To make the focaccia dough, sift the flour, salt and sugar into the bowl of a mixer.
2. Sprinkle over the yeast.
3. Pour in the butter.
4. Using the dough hook attachment and the mixer on a medium speed; add enough of the water to bring together a soft dough.
5. The dough must be able to knead easily and should not stick to your hands or the bowl.
6. Continue to knead the dough for about ten minutes until it is elastic and smooth.
7. Form into a ball and place in a floured bowl.
8. Cover with a damp cloth and leave in a warm spot to rise until it has doubled in size.
9. Knock down with your fist and knead again.
10. Using a rolling pin, roll out the dough into a square on a floured surface.
11. Place the dough on a baking try lined with baking paper.
12. Use your fingers to make small divets in the dough.
13. Brush the dough with the olive oil.
14. Spoon the Rhodes Quality Tomato Italian Style over the top of the dough.
15. Sprinkle over the seasoning and the parmesan cheese.
16. Bake in an oven preheated to 180ºC for 25 minutes or until the bread is golden and well risen.
17. Cut into squares and serve warm.

Serving

Serves 6