directions

1. 1. Tip the bread mix into a processor or electric mixer fitted with its dough blade/hook and make a dough according to the instructions on the packet. I use slightly less liquid than suggested e.g. instead of 350 ml (12½ fl oz) I use 330 ml (11 fl oz). This gives a slightly less sticky wet dough which is easier to work with. Knead in the processor for a few minutes or as long as you dare, keeping hold of the processor as it tends to walk! A damp dishcloth underneath helps.

2. 2. Roll the dough out on a well floured surface until it is approximately 46 cm x 36 cm (14 - 18 in). This is just a rough guide. Lift half of the dough onto a large flat baking sheet lined with silicone paper. Make sure there is plenty of flour under the dough left on the work surface to stop it sticking. Spread the half on the baking sheet with pesto sauce then roughly snip the tomatoes, artichokes and peppers over the pesto. Scatter over half of the olives and most of the Taleggio, reserving a little for the top.

3. 3. Fold the plain dough over the filling as though closing a book and press the edges together well. Make indentations in the top of the Focaccia with your fingers and scatter over the rest of the olives, the Taleggio, thyme or rosemary sprigs and red onion, if using and some sea salt. Finally, drizzle over a little olive oil.

4. 4. Cover loosely with cling film and leave somewhere warm for 30 – 45 minutes or until it has doubled in size and feels spongy. Meanwhile heat the oven to 200°C (400°F) Gas Mark 6. Cook for 10 – 15 minutes or until golden brown. Slide onto a wire rack to cool a little. Serve warm or cold.