Focaccia with tomato and olives

Preparation

• Remove the pits from the olives and slice them.
• Blend well the flour with the semolina and the yeast, with a generous pinch of salt.
• Warm 320 ml of water and mix in the olive oil.
• Mold the flour mix into a mountain and then make a hole at the top going all the way down, like you form a well.
• Add slowly the water with the olive oil and keep blending for 8-10 minutes to make a solid and elastic ball of dough.
• Place it at a warm place and let the dough rise and double in size, approximately 1 hour.
• Preheat oven to 200°C/ Gas 6.
• Oil a shallow baking tray and place the dough pushing to the edges with your fingers, about 2 cm high.
• Arrange randomly all over the dough the pieces of olives and sundried tomatoes pressing the lightly until they are half submerged in the dough.
• You may sprinkle some oregano and rosemary to add extra herbal flavor. Some drizzle of olive oil too.
• Cook for 30 minutes until golden and well baked. Let it cool, remove from the tray, slice and enjoy.