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Tomato & Olive Focaccia

Ingredients for 8 servings
Ingredients
  • 0 310 g Mevalia LP Bread Mix
  • 0 ½ tsp salt
  • 0 1 tsp caster sugar
  • 0 7 g fast acting yeast
  • 0 50 ml olive oil
  • 0 380 ml lukewarm water
  • 0 8 cherry tomatoes
  • 0 16 mixed green & black olives, pitted
  • 0 ½ red onion, cut into wedges
  • 0 ½ tsp garlic granules
  • 0 2 tbsp fresh rosemary sprigs, or 1 tsp dried
  • 0 10 ml olive oil
  • 0 flakes of sea salt to sprinkle
Preparation
  1. In a large bowl mix the Mevalia LP Bread Mix, salt, sugar, yeast together before adding 50 ml olive oil along with the water.
  2. Using a wooden spoon beat the mixture for several minutes to form a smooth mixture.
  3. Oil a rectangle baking tin, 30 cm x 20 cm x 5 cm, fill with the mixture and smooth out with the back of a wet spoon.
  4. Cover the baking tin with cling film and leave to stand in a warm place until it has doubled in size (1 hour approx).
  5. Meanwhile, preheat the oven to 230°C/210°C fan/gas mark 7.
  6. Once risen, top with the tomatoes, olives, red onion, garlic, rosemary, lightly brush with olive oil and finish with a sprinkle of sea salt.
  7. Bake in the oven for 25-30 minutes.
  8. Finish by browning under a hot grill for 1-2 minutes.

  Recipe tips; To freeze, allow to cool and wrap well. To reheat, fully defrost and bake for 5 minutes following the temperature guides in step 5.  

Ingredients
  • 0 310 g Mevalia LP Bread Mix
  • 0 ½ tsp salt
  • 0 1 tsp caster sugar
  • 0 7 g fast acting yeast
  • 0 50 ml olive oil
  • 0 380 ml lukewarm water
  • 0 8 cherry tomatoes
  • 0 16 mixed green & black olives, pitted
  • 0 ½ red onion, cut into wedges
  • 0 ½ tsp garlic granules
  • 0 2 tbsp fresh rosemary sprigs, or 1 tsp dried
  • 0 10 ml olive oil
  • 0 flakes of sea salt to sprinkle
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488