- For the focaccia dough:
- 1¼ cups lukewarm water
- 1 x 10 g sachet instant yeast
- 500 g strong bread flour (such as Eureka)
- 1 t sea salt
- 10 g rosemary, finely chopped
- For the stuffing:
- 1 x 125 g tub Woolworths red pepper pesto
- 1 x 240 g pack Woolworths sundried tomato quarters, chopped
- 100 g feta
- 10 g parsley, chopped
- 100 g olives, pitted
- sea salt, to taste
1. To make the focaccia, combine the water and yeast. Stir and set aside for a few minutes until it begins to foam or bubble slightly. Place the flour and salt in the bowl of an electric mixer with the yeast mixture and mix using the dough hook attachment until it forms a dough. Add the rosemary and knead in the machine until the dough is smooth and soft, about 10 minutes.
2. Place in a greased bowl, cover with clingwrap and place in a warm spot until doubled in size, about 2 hours. Once risen, roll out the dough to fit a 30 x 40 cm deep rectangular oven tray. Roll out the dough to double the length of the tray as you will be folding the dough over onto itself to allow space for the filling.
3. Grease the baking tray well, then arrange the dough into the tray leaving half of the dough hanging out. Spread the pesto, tomatoes and some of their juices onto the dough inside the tray, crumble over the feta and scatter with parsley, then fold over the dough to cover the stuffing. Press your fingertips into the surface of the dough to create dimples. Drizzle with any remaining sundried tomato oil, stud with olives and sprinkle with sea salt.
4. Cover with a damp tea towel and leave to prove for 1–2 hours, or until pillowy and risen. Bake at 220°C for 30–40 minutes, or until cooked through and golden. Cool slightly before serving.
Photograph: Sadiqah Assur-Ismail
Food Assistant: Claire-ellen Van Rooyen