Sundried tomato /olive focaccia with roasted veg

Mix together 500g strong white bread flour, 2 tsp salt, 2 tsp fresh thyme. Add 1 sachet of fast acting yeast. Add 75g chopped sundried tomatoes and 350ml tepid water to mix to a dough.

Turn dough onto a floured surface and knead for 10 minutes.

Roll out to a rectangular shape.  Cover with a tea towel and leave for one hour in a warm place to double in size.

NB The focaccia bakes perfectly well with one prove but if you prefer a more risen type. Knead again for 5 minutes and reshape then leave a further 30 minutes before baking.  

If you want to use shop bought focaccia get a good quality Italien one and put in the lowest shelf in the oven for the last 10 minutes to heat through.

Prepare roasted veg:

Wash 1 small butternutsquash with water and a new scourer type wash pad. No need to peel. Cut the butternutsquash into quarters then cut each quarter in wedge shapes then cubes removing the seeds as you go. Discard the centre pulp and put the seeds into a small baking dish in a single layer and set aside.

Peel half a sweet potato and cut into wedge shapes.

Preheat oven 200 C/180 fan/Gas 6.

In a small bowl add 2 tbsp rapeseed oil, grated 4 garlic cloves into this and add 1 tsp each of dried rosemary, sage and thyme. Mix together then use a pastry brush to coat the vegetables then the butternutsquash seeds.

Put the veg only into the oven on the second shelf first to bake for 30 minutes.

Put the butternutsquash seeds into the oven on the lowest shelf for the last 10 minutes.

The bread will bake for 25 minutes. Before putting it in the top shelf of the oven on time when the focaccia has proved make dimples in the dough by pushing your fingers into it. Push small sprigs of fresh rosemary into them. Dice 75g black olives and 10g capers and spoon on top of the dough. Grate 2 garlic cloves on top. Oven and bake 15 minutes. Tear one quarter mozzarella ball randomly on top and bake a further 10 minutes until golden.

Drizzle with olive oil filling the dimples to serve with the roasted veg which will be topped with the roasted butternutsquash seeds.

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