Tomato and Oregano Focaccia
Ingredients
- 500g strong white bread flour
- 7g sachet yeast
- 1 tsp salt
- 350ml lukewarm water
- 5 tbsp olive oil
- 1 cup tomatoes
- 1/2 cup of fresh oregano
- 1 tsp smoked salt
Preparation
Tip flour, yeast, and salt into a bowl.
Make a well in the middle and add water and 2 tablespoons of olive oil.
Mix until the dough is wet and pillowy.
Tip onto a floured surface and knead for 10 minutes until smooth and elastic.
Place in an oiled bowl and cover.
Leave to rise for an hour.
Knock back the dough and stretch to fit a baking sheet.
Leave to prove for 20 minutes.
Heat oven to 200°C.
Cover the dough with sliced tomatoes, oregano and sprinkle over salt and remaining oil.
Bake for 30 minutes until golden.
