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Focaccia with Tomatoes, Oregano, and Extra-Virgin Olive Oil

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Ingredients

Imperial or Metric
  • 4 1/4 cups flour type 00 or all-purpose
  • 1 2/3 cups room temperature water
  • 3/4 teaspoon active dry yeast
  • 2 tablespoons Extra virgin olive oil plus more for the pan
  • 2 whole peeled tomatoes from a can, torn by hand
  • Dried oregano to tase
  • Coarse salt to taste

Method

  • Make the dough: In a large bowl, add the flour. Pour in the water and dissolve the dry yeast in it. Mix everything with a spoon until you get a wet, sticky dough and then add 20 grams (2 tablespoons) of extra virgin olive oil
  • First rise: Cover the bowl with a damp towel or plastic wrap and let it rest in a warm (not cold) place for 1 hour.
  • Overnight rise: After the first rise, place the bowl in the fridge and let it rise overnight (8–12 hours).
  • Bring to room temperature: The next morning, take the dough out of the fridge and let it rest at room temperature for 1 to 1.5 hours.
  • Fold and second rise: Generously oil a baking tray. Transfer the dough onto the tray and fold it a few times by hand (gently pulling the edges inward to the center). Let it rest for 30 minutes, covered.
  • Top and dimple: Use your oiled fingertips to press dimples into the dough surface. Then add peeled tomatoes (torn by hand), oregano and salt. Finish with a final drizzle of olive oil.
  • Bake in a preheated static oven at 230°C (446°F) for 25–30 minutes, or until golden with a crispy bottom. (If using a fan oven, reduce to 220°C / 428°F.)