FOCACCIA WITH OREGANO AND TOMATOES (x4)
Break the yeast and dissolve it in 50 ml of lukewarm water.
Add the flour, mix well and let it rest covered at room temperature for 30 minutes.
After 30 minutes, mix it with the rest of the flour, add the oil, the oregano, the salt and 200 ml of lukewarm water.
Knead your dough for about 10 minutes or until smooth and homogeneous.
Make a ball out of it, put it in a bowl and let it rest covered for about 1 hour and a half. It needs to become 2 times bigger.
Once ready, put it back on your counter and divide it in 4 equal parts. With your hands make each part into a rectangle of about 1 cm thick.
Mix 4 spoons of oil with 4 spoons of water and, using a brush, wet your focaccias. Finally add the tomatoes (if you use big ones, cut them in smaller pieces - if you use sun-dried tomatoes, dry them first from the oil).
Add some salt, cover and let them rest for another 30 minutes.
Cook the focaccia at 230°C for about 20 minutes. Once ready, let them cool down a few minutes before enjoying them.
- Try them with rosemary and onion, a classic!