Mediterranean Focaccia

Preparation using the pizza dough baking mix

1. Open the freshness seal, remove the sachet of Italian herbs, and set aside. Pour the organic baking mix into a large bowl.
2. Add 200 ml of cold water (see the water line in the can) & 1 tbsp of olive oil. Knead the dough by hand, with a food processor, or in a Thermomix for about 7 minutes.
3. Cover the dough in the bowl with plastic wrap or a damp cloth and let it rest in a warm place (approx. 24 °C) for about 3 hours.
4. Remove the pits from the black olives and leave them whole. Roughly chop the sun-dried tomatoes, slice the red onion into thin rings, and roughly crumble the feta.
5. Mix the enclosed herb sachet with 2 tbsp of oil from the sun-dried tomato jar until an aromatic herb-oil mixture is formed.
6. Preheat the oven to 230 °C top/bottom heat.
7. Place the risen dough directly onto a preheated baking sheet or stoneware and carefully stretch it out with your fingers.
8. Spread the herb-oil mixture evenly over the entire surface. Then, use your fingertips to press the typical dimples into the dough.
9. Top the focaccia with the sun-dried tomatoes, olives, feta, and onion rings. Sprinkle with rosemary and a little pyramid salt.
10. Bake the focaccia on the lowest rack of the oven for about 30 minutes until it is golden brown and crispy.
11. Drizzle with a little oil from the sun-dried tomato jar immediately after baking. Let cool slightly and enjoy while still lukewarm.