Ingredients

• 2 teaspoons (2 sachets) dried yeast
• 1 teaspoon caster sugar
• 375ml (1 1/2 cups) warm water
• 500g Lighthouse Bread & Pizza Plain Flour
• 3 teaspoon salt, plus extra, to sprinkle
• 80ml extra virgin olive oil, plus extra, to drizzle
• 200g tomato medley mix, halved
• Fresh rosemary sprigs, for topping

Method

• Step 1 Use a balloon whisk to whisk together yeast, sugar and 1 ⁄4 cup warm water in a small bowl. Cover with plastic wrap and set aside for 10 minutes or until frothy.
• Step 2 Combine the flour and 2 tsp salt in a large bowl. Add yeast mixture and 2 tbs oil. Use a fork to stir to combine. Gradually add remaining 11 ⁄4 cups water, stirring with a fork until the mixture comes together in a sticky ball. Spray with olive oil. Cover and set aside for 10 minutes to rest.
• Step 3 Lightly grease a 25 x 35cm (base measurement) heavy-based baking tray with oil. Use a spatula or pastry scraper to scrape dough onto the prepared tray. Cover and set aside for 10 minutes to rest. Use lightly greased fingertips to gently press the dough out to the edges of the tray. Drizzle with extra oil and set aside for 1 hour or until doubled in size.
• Step 4 Whisk together 2 tbs water and the remaining 2 tbs olive oil and 1 tsp salt in a bowl. Use your fingertips to gently make dimples in the focaccia. Pour over the oil mixture. Set aside for 20 minutes.
• Step 5 Preheat oven to 230°C/210°C fan forced. Gently press tomato into top of dough, then scatter with rosemary and extra salt. Bake for 25 minutes or until golden.