Italian Focaccia Bread with Sun Blushed Tomatoes and Rosemary

Preheat the oven to 200 degrees C (400 degrees F).

First activate the Instant Dry Yeast (1 1/3 Tbsp) by adding it to the warm Water (1 1/2 cups) and set aside.

To the mixer bowl or to a bowl add Bread Flour (3 3/4 cups) to the Extra-Virgin Olive Oil (1/3 cup) the yeast start to mix. If you're using a mixer start in the slowest setting then move to a medium speed.

Add the Bread Flour (1 cup) little by little whilst mixing. When the dough is at the right consistency, mixed but very sticky add the Salt (2 tsp) and mix for another 1 minutes.

Place the dough ball in a container with no flour or oil and leave to prove for 90 minutes o until doubled in size. Once the dough has proved on a flat baking tray add approx 1/2 cup of olive oil plus more on your hands, then the dough ball and start to extend using your hands until the dough is just less than 1cm thick. Leave to rest for another 30 minutes.

Once rested add the Sunblush® Tomatoes (to taste) and Fresh Rosemary (to taste). Bake for 15 minutes for a softer consistency or 20 minutes for a harder and golden brown texture. Serve and enjoy!