Sun Dried Tomato Focaccia with Feta and Kalamata Olives

Ingredients

• 300 ml (1 ¼ cups) water 
• 35 ml (2 tbsp) olive oil 
• 1 ½ teaspoon salt
• 2 tablespoon dry active yeast
• 1 tablespoon sugar
• 500 g (3 cups + 2 tbsp) strong white flour

Toppings

• 1 medium red onion
• 100 g (3.5 oz) feta, crumbled
• 75 g (2.5 oz) kalamata olives
• 75 g (⅓ cup) sun-dried tomatoes, toughly chopped
• Fresh thyme

Instructions

1. Preheat the oven at 230˚C (450˚F).
2. Transfer the dough to a baking pan (I used a 45.5 x 37.5 x 3.9 cm pan) brushed with olive oil. Spread it out evenly and make dimples with your fingers.
3. Sprinkle the toppings on the focaccia.
4. Bake for 20-25 minutes until golden and slightly crispy.
5. Allow the focaccia to cool before cutting it into pieces. This recipe yields 12 pieces.