You do not even need to measure your flour and yoghurt, simply add yoghurt and work it into the flour by mixing and without rubbing in. I prefer to use my hands. I also added some dried oregano and sea salt but you can also simply leave them out.
You will need:
And for the topping:
1 tablespoon olive oil
1 can artichoke hearts
Fresh basil leaves
Cherry Tomatoes, chopped into squares
Some sundried tomatoes
a few anchovies
Sea salt and freshly ground pepper
More dried oregano to lightly dust
Preheat the oven to 220C. Brush a baking tray lightly with olive oil.
Sieve the flour into a large bowl, add the salt and oregano.
Make a well in the centre and pour in most of the yoghurt.
With your hand stiff and your fingers spread out like a claw, start mixing the flour into the yoghurt using a circular motion. Add the remaining yoghurt and keep mixing like this until you have soft dough. Do not knead it but work it very gently to bring it together.
Transfer to a floured surface and place on the baking dish. Spread it out by patting it gently with your fingers. Brush the top with some more olive oil.
Make dimples all over with your fingertips on the top of the dough.
Push a small piece of olive, caper, sun dried tomato and basil leaf into each dimple.
Then drizzle over the olive oil and sprinkle with sea salt and freshly ground pepper, Sprinkle some dried oregano.
Bake in the oven for about 20 to 25 minutes at 220 C until the bread is nice and golden on the top and bottom.
When the focaccia is cooked but still hot, brush just a little more olive oil over the top and allow to cool slightly before serving. I topped with more cherry tomatoes.
‘I use artichoke hearts, olives and tuna by 3 leaves, fresh vegetables and herbs by Big Fresh, anchovies by Rizzoli Emanuelli, flour by St Georges Brand, dried herbs by Schwartz, lactose free yoghurt by Alpro at Good Earth,kitchenware by Tescoma. My fresh potted plants come from Callus Garden Centre’