Grab your apron, chef hats and watch Save the Children Ambassador and celebrity chef, Roger Mooking prepare an easy ghostly themed focaccia.

1 Tbsp Active Dry Yeast
1 1/2 C lukewarm Water
4 C All Purpose Flour
2 Tsp Kosher Salt
3/4 C Olive Oil
1 package of SUNSET Wild Wonders® Tomatoes
16 pieces of pitted Kalamata Olives
2 Tsp Maldon Sea Salt
* All Purpose Flour for kneading

Instructions:

In a clean dry bowl, add yeast and 2 Tbsp of the lukewarm water and mix gently. Let rest for 5 minutes or so
until the mixture starts to form a light foam on the surface of the water; this ensures that the yeast is working.
In the bowl of a stand mixer or a bowl large enough to mix by hand, combine flour and salt. Once yeast
mixture foams, add to remaining water and mix all together with dry mix in mixer bowl. Using a dough
hook or your hand, mix dough till it forms a ball and mix on medium speed of stand mixer or by hand for an
additional 5 minutes. Add a few drops of olive oil to the dough ball and coat the dough evenly with a thin
layer of oil. Cover bowl with clean kitchen towel so that it is not touching the dough and allow to double in
size in a warm place, roughly 2-3 hours.

Once dough has doubled, transfer to a well floured clean surface and gently fold dough over onto itself about
4 – 6 times. Place olive oil in a square high sided baking tray about 10” x 10” and make sure it completely
covers the sides and bottom of tray. Add dough to the oiled tray and coat on all sides with oil, gently stretch
out into a square shape. Cover tray with dough with plastic wrap loosely and allow dough to double,
approximately another 2-3 hours. Once doubled it should be light and bubbly and nearly filling the pan.
Once dough has doubled, heat oven to 425 degrees Fahrenheit.

Remove plastic from dough tray and dig your fingertips into the dough to form dimples all over. Sprinkle the
dimpled dough with tomatoes and olives in a scattered or a themed pattern of your liking (spell out words or
make a shape if you like). Sprinkle the topped dough with the sea salt and place in hot oven. Bake until it is
golden brown and crunchy and the dough is cooked through, roughly 35 – 45minutes. Remove from oven
and allow to cool in pan; the dough will soak up the remaining oil and that is a lovely thing. Once the dough
and pan is cool enough to handle, use a spatula to remove the dough from the pan and cool on a wire rack to
room temperature.

Cut into palm sized squares and enjoy, or just tear it apart with your hands and enjoy with your favourite
meats, cheeses, jams or fruit.

Recipes copyright Roger Mooking 2020