4 dl water
25 g fresh yeast
½ dl olive oil
2 tsp salt
1 tbsp Dansukker Bread Baking Syrup
½ - 1 dl fresh herbs, e.g. oregano, thyme or basil
1 ½ dl durum wheat flour
About 6 dl strong bread flour

Glaze and decoration
½ dl olive oil
1 grated garlic clove
10 sun dried tomatoes, cut into pieces
15-18 black olives, halved
¼ dl pine nut kernels
1 tbsp salt flakes

Use a food processor if possible, as this bread takes a long time to make.

Crumble the yeast into a mixing bowl, pour in the water and syrup and stir until dissolved. Add the flour and herbs and work the dough at a slow speed for 2-3 minutes. Mix in the oil and work the dough for a further 10 minutes. Add salt, then work the dough at high speed until it leaves the sides of the bowl clean (5-8 minutes).

Brush a wide baking tray with olive oil and place the dough in it. Brush the top with olive oil and cover with clingflim. Leave to rise for 2 hours. Tip the dough onto a floured pastry board. Cut it into three lengths, then cut each length into 5 to 6 equal pieces. Place on a baking tray lined with baking parchment. Mix together the olive oil and grated garlic. Make indentations in the dough pieces with your fingers and brush with the oil mixture. Press two olive halves and two tomato pieces into each piece of dough. Sprinkle with pine nuts and salt flakes.

Put the baking tray into a 250°C pre-heated oven and spray liberally with water using a spray bottle. Bake for 8 minutes. Leave to cool on a wire rack. The focaccia can be frozen. The frozen focaccias can be heated for a couple of minutes in the oven before serving.