Focaccia with Tomatoes and Oregano

Based on a recipe by Moira Hodgson, The New York Times, September 6, 1998.
Prep Time35 minutes
Cook Time30 minutes
Rising Time1 hour
Total Time2 hours 5 minutes
Course: Breads, Vegetarian
Servings: 8 servings
Author: Catherine Christiano


  • 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 rise 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.
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