Focaccia with Tomatoes and Oregano
Based on a recipe by Moira Hodgson, The New York Times, September 6, 1998.
Servings: 8 servings
- 1/4 ounce package of rapid rise dry yeast
- lukewarm water
- 3 1/2 cups high-gluten flour
- 1 teaspoon salt
- olive oil
- 4 ripe plum tomatoes seeded and chopped
- 1/4 teaspoon Kosher salt
- 1 tablespoon finely chopped fresh oregano leaves
- 6 tablespoons grated Parmesan cheese
- Combine yeast with 1/4 cup of lukewarm water. Allow to sit for a few minutes.
- To bowl of a food processor fitted with steel blade, add flour, 1 teaspoon salt, 6 tablespoons olive oil, yeast-water mixture, and 3/4 cup of lukewarm water. Process, about 20 seconds, until dough forms a smooth ball. Turn dough onto smooth surface; knead for a couple of minutes, adding flour if too sticky.
- Place dough in oiled mixing bowl. Cover with plastic wrap; let rise in warm place until doubled in size, about 30 minutes.
- Set rack in lower third of oven. Preheat to 450° F.
- In 9 x 12 inch baking pan, spread one and a half tablespoons olive oil. Turn dough into pan; press with fingers to fill pan completely. Cover with plastic wrap; set in warm place to rice until doubled, about 30 minutes.
- Dimple top of dough with fingers, brush with olive oil, sprinkle with chopped tomatoes, sea salt, oregano, and Parmesan. Drizzle on a little more oil. Place baking pan on cookie sheet and bake 20 - 25 minutes, until golden. If serving immediately, slide focaccia onto cutting board. If serving later, cool on a rack.