Tomato Focaccia

01Method

1. 1

   Combine lukewarm water, oil from the preserved tomatoes, and yeast in a bowl, then gradually incorporate the flour while stirring until a smooth dough forms.

2. 2

   On a well-floured surface, knead and stretch the dough. Work in the sundried tomatoes (the dough will become sticky and shaggy, but do not add extra flour) and shape into a ball. Transfer to an oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for about 30-40 minutes until roughly doubled in volume.

3. 3

   Punch down the dough and mix in the fresh oregano leaves. Transfer to an oiled baking pan (30x23 cm), then use your fingers to create dimples across the surface. Halve the fresh tomatoes and press them into the dimples. Loosely cover with oiled plastic wrap and let rest for 15-30 minutes in a warm location while the oven preheats.

4. 4

   Preheat the oven to 230°C. Remove the plastic wrap. Drizzle the focaccia with oil and bake for approximately 30 minutes until golden brown and cooked through. Sprinkle with coarse sea salt. Cool completely on a wire rack before serving.