Sun-dried Tomato and Feta Focaccia

Ingredients

• 500 grams bread flour
• 350 ml warm water
• 10 grams instant dry yeast
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 70 grams drained and chopped sun-dried tomatoes
• 150 grams crumbled feta cheese
• 2 sprigs picked fresh rosemary leaves
• Extra olive oil for finishing
• Coarse sea salt for sprinkling

Instructions

1. In a large bowl, combine warm water, instant dry yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add bread flour, sea salt, and 1 tablespoon olive oil to the yeast mixture. Knead until a smooth dough forms, about 10 minutes.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 220°C (425°F). Lightly oil a rectangular baking dish.
5. Punch down the risen dough and transfer it to the prepared baking dish. Press it out to fit the dish, leaving a 1-inch border.
6. Dimple the surface of the dough with your fingers. Scatter sun-dried tomatoes and crumbled feta cheese evenly over the top.
7. Drizzle with extra olive oil and sprinkle with coarse sea salt. Place rosemary sprigs on top.
8. Bake for 20 minutes or until golden brown and cooked through.
9. Remove from oven and let cool slightly before slicing and serving.