Olive and Rosemary Foccacia
Makes: 1 small to medium (double to recipe to make a large one)
1 cup LLWF Self Raising Flour
2-3 diced olives
½ sprig fresh rosemary – stipped from the stem
1/3 tsp herbamare or salt
½ tsp garlic granules
1 tbs onion flakes
1 tsp butter
1 tsp apple cider vinegar or plain vinegar
½ cup sparkling mineral or soda water or plain water
Line or grease a large baking tray with with non stick baking paper and preheat oven to 180 degrees celcius.
Add flour, olive, rosemary, salt, garlic and onion flakes to a large mixing bowl and stir to combine
Using you fingertips rub the butter into the flour mixture until it resembles small bread crumbs.
Add the vinegar and water then quickly stir through until it just comes together. Don't overdo it as you can finish bringing the mix together as you lay it our and shape it.
Turn onto the baking tray and gently flatten out to approximatley 2cm in thickness, make a few indends with your finger then place into the oven and bake for 20-25 minutes or until done.
While hot give it a light sprinkle of good quality extra virgin olive oil just before serving.