This indulgent recipe from Rowan features a golden brown and herb-infused focaccia base generously adorned with a diverse array of savoury and sweet toppings. The use of aromatic herbs provides a fragrant backdrop to the rich and complex flavours brought by the onions, olives and chilli.
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In a bowl combine the flour and salt. In another bowl mix the water, yeast, honey and olive oil. Pour the wet into the dry and form a wet dough.
Knead for 7 minutes in a stand mixer, or 15 minutes by hand. The dough will still be fairly wet but should hold more of a shape.
In a clean bowl, drizzle more olive oil and place in the dough. Fold it over itself a few times to trap air and leave to rise until doubled in size, about 1 hour.
Once risen, add in your olives and work through gently. Place into a greased baking tin and leave to rise until doubled in size again.
Once risen for the final time, drizzle over more olive oil and dimple the dough with your fingers. Once dimpled, add on any decoration and bake in a preheated oven at 210c for 30 minutes.
Serve and enjoy!