Sundried tomato and rosemary focaccia rolls

This is the first blog post I've done about making bread. It's not something I've done much of, and confess I've tended to be braver about using packets that contain all the ingredients and you just need to add hot water. Today I braved it, and made these sundried tomato and rosemary focaccia rolls from scratch - yeast and everything! I added garlic purée and tomato purée to the dough, and they came out a beautiful russet colour. Autumn has begun (although it's not felt much like we've had a summer) so I'm embracing it - let this be the first of many homemade bread making days, to go with lovely warming soup (this evening I've made  a roasted butternut squash one with chilli, roasted garlic and fresh ginger). Bring on long nights cwtched up by a roaring fire!

Ingredients

500g (1lb) strong white bread flour

7g fast action yeast

1½ tsp fine salt

2 tbsp fresh rosemary leaves, finely chopped

2 oz sundried tomatoes, chopped

1 tbsp garlic purée

2 tbsp tomato purée

4 tbsp extra virgin olive oil

200-250 ml warm water

To decorate

2 tbsp olive oil

1 oz sundried tomatoes, chopped

Rosemary sprigs

1 tsp sea salt

Method

1. Put the flour, yeast and fine salt in a large bowl and mix together.
2. Add the rosemary, sundried tomatoes, garlic and tomato purée.
3. Stir in the oil and warm water and combine, adding more water if needed, to form a soft but not too sticky dough.
4. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, until the dough is smooth and springs back when gently pressed.
5. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 45 minutes or until doubled in size.
6. Turn the dough out and knead again for a few minutes, then cut it into 8 equal pieces.
7. On a lightly floured surface, roll each out to an oval shape of about 12cm (5in).
8. Put the rolls on a lightly oiled baking sheet, cover them with oiled clingfilm and leave in a warm place for 30 minutes or until doubled in size.
9. Meanwhile, preheat the oven to 200°C.
10. Using your fingertips, make little dents all over the breads and poke in the sundried tomatoes and rosemary sprigs. Sprinkle with the sea salt and drizzle with olive oil.
11. Bake in the preheated oven for 20 mins.