Homemade Italian Focaccia Bread

Ingredients

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• All Purpose Flour Plain Flour 900g 7 & 1/2 cups
• Water Water 1200ml 5 cups
• Fresh Yeast Fresh Yeast 25g 1/6 cup
• Cherry Tomatoes Cherry Tomatoes 450g 3 cups
• Extra Virgin Olive Oil Extra Virgin Olive Oil 100ml 2/5 cup
• Dried Oregano Dried Oregano 1 tsp 1 tsp
• Table Salt Table Salt 1 and 1/2 tbsp 1 & 1/2 tbsp

Instructions

1. 1.In a large bowl add the flour and make a hole at the center with your hand. In that hole, add the warm water together with the yeast making sure to melt it completely. Add the salt and mix the ingredients carefully until the dough has an even consistency. It will take 10-15 minutes but if you have a pasta mixer, you can speed up the process.
2. 2.Cover with a canvas, set aside and leave to rise for 1 to 3 hours or more.
3. 3.Now take a round baking pan and pour 120 g of olive oil to the bottom. Pour the dough into the pan and spread it evenly with your fingers. Cut the tomatoes in half or squeeze them by hand (delicate phase, it could turn your kitchen into a mess) and spread them over the top. 
4. 4.Pour 100ml of olive oil over the tomatoes and sprinkle salt and oregano over the entire focaccia. Leave it there to rise once more for about one hour.
5. 5.Then turn on the oven at 240°C and when it gets really warm place the focaccia on a rack positioned in the lower third of the oven and cook for 35 minutes.
6. 6.Check two or three times to make sure the focaccia doesn’t stick on the bottom of the pan.
7. 7.Serve warm or when it has cooled off. No doubt it will taste still awesome even cold, the day after :-)

Nutritional Information

• Calories:
  644
• Fat:
  19g
• Sodium:
  307mg
• Carbs:
  14g
• Sugar:
  5g
• Protein:
  14g