Loaded Olive, Tomato and Pepper Focaccia | olivemagazine

Name: Loaded Olive, Tomato and Pepper Focaccia | olivemagazine
Ingredients: 750g strong bread flour; 4 tsp fast-action dried yeast; 5 tbsp extra-virgin olive oil plus extra for brushing and drizzling; tin of Fragata stoneless Manzanilla olives stuffed with piquillo peppers some cut in half; 3 piquillo peppers from a jar torn; ½ red onion cut into slim wedges; 12 cherry tomatoes; few sprigs of rosemary tossed in a little olive oil; sea salt flakes

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Soft, fluffy squares of salty focaccia, topped with plump green olives, red onion and cherry tomatoes

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Ingredients

750g strong bread flour
4 tsp fast-action dried yeast
5 tbsp extra-virgin olive oil plus extra for brushing and drizzling
tin of Fragata stoneless Manzanilla olives stuffed with piquillo peppers some cut in half
3 piquillo peppers from a jar torn
½ red onion cut into slim wedges
12 cherry tomatoes
few sprigs of rosemary tossed in a little olive oil
sea salt flakes