Print

Directions

To make the dough go to the  “Dough in 5 Minutes” or   to the “No-Knead Dough” recipe

TIP: You can make the dough in advance and place it in a plastic bag in the refrigerator for up to 2-3 days. Remove from the bag and bring to room temperature before proceeding. Consume the focaccia within a couple of days.

Instructions

Preheat the oven to 425 degrees, preferably with a baking stone in it.

Line a sheet pan with  oil generously. Roll or press out the dough into a rectangle ( or circle) the size of the sheet pan or just slightly smaller.  Cover with a damp towel or a Cover Mate and let rest for 30 minutes.

In the meantime cut the tomatoes (in small chunks or into rounds) and place on top of the focaccia. Just before baking, use your fingertips to dimple the dough all over.

Sprinkle with coarse salt and the oregano. Drizzle a tablespoon or two of olive oil over all. Decorate with basil leaves.

Bake (at 425*), setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. When still hot drizzle again generously with olive more oil. The bread will absorb it completely. Let cool down for at a few minutes before cutting but serve still warm.