Foccacia is so tasty! Here's a version with tomatoes, olives and rosemary. We've used a mix of plain and semolina flour, which gives a delicious, juicy crumb. Serve it with dinner, tapas or as an afternoon snack. Enjoy!

Directions

1. Mix cold and boiling water in a bowl or mixer. Add yeast and sugar, and stir until dissolved.

2. Add semolina flour and salt. Add plain flour little by little, and knead or stir for as long as time and muscles allow. Ideally 10 minutes or so - until the dough is soft and stretchy, but doesn't stick to your fingers.

3. Let the dough rest for an hour - while you get the toppings ready. Rinse and halve tomatoes. Slice the olives into small rings, and pick rosemary leaves off the stems - or sprinkle with dried rosemary.

4. Place the dough in an oiled tin - either a round tin 25-30 cm in diameter, or a baking tray roughly 25 x 30 cm. Press the dough into the tin, so it reaches all the way to the edges.

5. Brush the dough with olive oil, and spread on the toppings. Finally, poke the toppings into the dough with your fingertips in 15-20 spots, to create little valleys.

6. Let the dough rise for another half hour. Preheat your oven to 200 degrees fan assisted and bake the bread for about 25 minutes - until beautifully golden on top.

7. Enjoy the bread with dinner, tapas or as an afternoon snack.

8. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help add ingredients to the bowl. They can also slice tomatoes and olives, and help press it into the dough.