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Instructions |
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Place first 3 ingredients in a large bowl and let sit for 10 minutes. Then add flour, salt and olive oil. Mix together and then grease sides of bowl with olive oil. Let rise for 2 hours.
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Preheat oven to 350F place on convection bake if you have this option. Cast iron frying pans work the best for this recipe, but any pan or baking sheet will work. I use two 10 inch cast iron pans, this makes the focaccia thinner more typical from the area of Bari, Italy. You could use one pan and make it thicker. Your preference.
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Add a generous amount of olive oil into the bottom or your pan(s). Cut dough in half and spread into pans using your fingers. Drizzle with olive oil, and then take whole plum tomatoes and pull them apart into 'chunks' and place them all over the top of the focaccia. Make sure they are covered completely, so the tomatoes are touching each other. Place a few olives on top and sprinkle salt and dried oregano.
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Place in heated oven on MIDDLE RACK for 35 minutes on Convection bake if possible. Then once done turn heat up to 400F and bake for an additional 15 minutes on BOTTOM RACK on regular bake.
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Originally Submitted
12/17/2011
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