Olive Tomato Onion Focaccia

I'll often take one of these with me if I'm going to a dinner party - it always disappears very quickly. There's a lot of water in the dough which you need, as otherwise you can end up with a very cake texture. Focaccia is simple to make though, because it's in a tin, so there's only one way for it to go. Make sure you push the olives, tomatoes and onions right down into the indentations and use plenty of olive oil on the bottom and drizzled over the top. And don't over-bake this one; you want it to stay light and soft inside.

strong white bread flour (500 g)
fine salt (8 g)
fast-action dried yeast (10 g)
extra-virgin olive oil, plus extra for oiling ( 30 mL)
water (370 mL)
Kalamata black olives, pitted (75 g)
1 small red onion
10 cherry tomatoes
1 Tbsp. dried oregano
extra-virgin olive oil, to drizzle (150 mL)
flaky sea salt

Put all the dough ingredients into a large bowl and stir together to combine and form a dough. Fold a corner of the dough into the middle and push firmly, then rotate the bowl 90° and repeat. Continue this folding and turning action for 2 minutes then tip the dough out onto a lightly oiled surface and knead for 10 minutes until soft and elastic. Alternatively, use a mixer fitted with the dough hook to mix and knead the dough, allowing 2 minutes on slow and 7 minutes on medium speed.

Place the dough back in the bowl, cover with a large plastic bag and leave to rise at room temperature for 2 hours until at least doubled in size. Liberally oil the base of a large, shallow baking tin, about 30x20cm. Tip the dough out onto a lightly oiled surface and stretch it to fit the dimensions of the prepared baking tray. Drizzle with lots of olive oil and make firm indentations all over the surface with your fingers. Put the tray into a roomy plastic bag and leave to prove for 1.5 hours.

Remove the tin from the plastic bag and place the olives evenly on the dough, pressing them firmly in place. Cut the onion into slim wedges and distribute these over the dough, pushing them in too. Cut the cherry tomatoes in half and press them evenly into the dough. Drizzle with more olive oil and sprinkle with the dried oregano and a generous amount of flaky salt.

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Bake the focaccia for 20 minutes or until golden brown. As you take the focaccia from the oven, drizzle more olive oil over the surface. Transfer to a wire rack and leave to cool.

Makes 1 large focaccia.