Makes one small loaf (double or triple for a larger loaf recipe)
Ingredients:
1 cup whole wheat flour
1 tbs active dry yeast
1 tsp himalayan salt
1 tsp sugar or sweetener
3 tbs extra virgin olive oil
1/2 cup warm water
Toppings:
1 tbs chopped feta, diced
4 kalamata olives, pitted and chopped
6 semi dried tomato pieces, chopped
Combine the flour, yeast, salt and sugar in a bowl until well combined. Add 2 tbs oil and warm water and mix well until it forms a sticky dough. Transfer to a well floured surface and knead dough for 5 minutes, adding extra flour as needed to prevent sticking. Once you have a smooth, even dough transfer it to a lightly oiled bowl and cover. Leave to rise in a warm place for 1 hour. Once the hour is up, punch the dough to get the air out and mould into focaccia shape. Use your fingertips to dimple the surface, drizzle and lightly rub the remaining tbs of olive oil over the top of dough and add your toppings. Cover and let rise for a further 30 minutes. While the dough is rising, preheat your oven to 180 degrees celsius. Bake in oven for 30 minutes. Remove and allow to cool on a wire rack.