Typical nutritional content (per portion)
For the Dough:
1 teaspoon fast-action yeast
450g (1lb) strong plain white flour, plus extra for dusting
4 tablespoons extra-virgin olive oil
For the Tomato Sauce:
2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g (14oz) tin chopped tomatoes
1 tablespoon tomato puree
For the Toppings:
100g (4oz) pitted black olives
1 yellow pepper, cored, seeded and thinly sliced
1 small red onion, thinly sliced
50g (2oz) mozzarella cheese, grated
Freshly ground black pepper
Salad, to serve
Mix together the yeast and flour in a large bowl. Make a well in the centre and pour in 300ml (½ pint) of tepid water and two tablespoons of the olive oil. Mix well to achieve a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in a bowl brushed over with oil, cover with cling film brushed over with oil and leave to rise in a warm place for about 1 hour or until doubled in size.
Turn the dough back out onto a lightly floured surface again and knead for another 2-3 minutes, then roll out to a large rectangle that is about 1cm (½in) thick. Place on an oiled baking sheet and cover with oiled cling film. Leave to rise again for about 20 minutes.
Preheat the oven to 220°C/425°F/Gas Mark 7. Prick the risen dough all over with a fork and stud with the olives. Drizzle again with the rest of the olive oil and bake for about 30 minutes until cooked through and golden brown. Transfer to a wire rack to cool.
To make the tomato sauce, heat the oil in a heavy-based pan. Add the onion and cook gently for a few minutes until softened but not coloured. Add the garlic and cook for 1 minute, stirring. Add the tomatoes, tomato purée and season lightly with pepper. Bring to a simmer and cook for about 5 minutes or until nicely reduced in volume and thickened.
Preheat the oven to 200°C/400°F/Gas Mark 6 and preheat the grill. Split the focaccia carefully in two and lightly toast under the grill. Spread over the tomato sauce, making sure you spread it right to the edge. Scatter over the remaining olives, yellow pepper and red onion and finish with the mozzarella. Place on two baking sheets and bake in the oven for 8-10 minutes or until bubbling and lightly golden. Cut into slices and serve on plates with some salad.