Rosemary and tomato foccacia

Ingredients

8 sundried tomatoes
500g strong white bread flour
1 ½ tsps fast action yeast
20g low-fat spread
300ml warm water
Fresh rosemary sprigs
Pinch of sea salt, plus extra for garnish
Oil spray

Cooking Instructions

Place the tomatoes in a small pan, add just enough water to cover them and then simmer for 10 minutes until soft. Drain the tomatoes, reserving the water, and set aside. Top the water up to 300ml with additional warm water.
Put the flour into a large mixing bowl and stir in the yeast. Gradually mix in enough warm water to form a soft dough. Knead the dough for 10 minutes, then place in a bowl and cover with a damp tea towel to prove for 30 minutes.
After 30 minutes, knead the dough again for 2-3 minutes, then split the dough in half. Using a rolling pin, roll each piece of dough out to a thickness of 2cm and place on a non-stick baking tray. Using your fingers, make indentations over the bread.
Tuck the sundried tomatoes and rosemary sprigs in the bread, pushing them down into the dough. Lightly spray with oil spray and sprinkle lightly with sea salt. Cover with a clean tea towel and leave the dough again for 30 minutes to double in size.
Preheat the oven to 200C, 400F, Gas Mark 6. When the dough has doubled in size, bake in the oven for 30 minutes or until the bread is golden brown. Serve warm with mixed salad.

Content provided by Rosemary Conley Diet and Fitness