Mini Focaccia Bread With Rosemary, Tomato And Olives

• 400 g flour
• 1 sachet dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 220 ml lukewarm water
• sliced olives
• rosemary, oregano, basil
• 1 tablespoon olive oil
• dried tomatoes

1. In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes.
2. In a big bowl, sift the flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Knead very well the dough and when the dough is formed, move it to a plain clean surface and knead it for 5 minutes.
3. After the dough has been kneaded, move it to a clean oily bowl and let it rise for 45 minutes. When the dough has doubled its size, season it and sprinkle the olive slices and the dried tomatoes.
4. Knead it again to make sure all the good stuff is inside the dough. Preheat the oven to 180*C and flatten the dough like you would do with a normal focaccia, but then, cut circles with a glass, or a cookie shape and add the circles to the baking sheet.
5. With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes.
6. Bake the mini focaccias for 25-30 minutes or until golden brown.

flour, yeast, sugar, salt, water, olives, rosemary, olive oil, tomatoes

Taken from www.yummly.com/recipe/Mini-Focaccia-Bread-with-Rosemary_-Tomato-and-Olives-1867204 (may not work)