Rosemary Focaccia with Tapenade and Balsamic Reduction

A sensational, flavoursome starter

Serves 6

3 tbsp My Secret Kitchen Tapenade with Smoked Garlic
3 tbsp My Secret Kitchen Balsamic Reduction
1 packet My Secret Kitchen Beer Bread Mix: Original
150 ml beer or other fizzy beverage
75ml olive oil
15g rosemary
1 tsp sea salt

Preheat oven to 175ºC (gas mark 3). Grease a 26cm x 20cm (10” x 8”) baking tin.
Break off 24 mini sprigs of rosemary and put to one side. Reserve one long stem for garnish. In a small bowl, using the end of a rolling pin (or a pestle and mortar if you have one) pound the remaining rosemary and the olive oil.

Empty the Beer Bread Mix into a large bowl. Add the beer and quickly mix until all the flour is thoroughly combined. Pour into the greased pan and smooth over.
Push the sprigs of rosemary into the top of the dough in four rows of six. Drizzle with 2 tbsp
of the rosemary oil and top with the sea salt. Bake on the middle shelf for 45 minutes or until golden.

To serve, cut the focaccia into squares and place in the centre of a plate. Top with the Tapenade, and swirl both the Balsamic Reduction and the prepared rosemary oil around the plate. Garnish with the reserved rosemary stem.

Optional twists: bake the tapenade in the focaccia and top with mozzarella.