Rustic cherry tomatoes and oregano focaccia
Do you fancy some rustic, tasty food?
• 500 g flour
• 25 g fresh yeast for bread making or a sacket of dry yeast
• 250 ml water
• 2 tsp salt + extra for the topping
• 6 tbsp of olive oil
• cherry tomatoes
Make the dough by melting the yeast with lukewarm water.
Add the flour, 3 tbsp of olive oil and then the salt; working with your hands turn it into a smooth and slightly sticky dough.
Work the dough for about 10 minutes.
Put it in a bowl, cover it up and let it rest for a couple of hours in a warm place. It should double in size.
Work the dough for another 5 minutes and then put it on a greased baking tray. It should be about 1 cm thick.
Apply pressure with your fingertips on the dough.
Sprinkle plenty of olive oil (about 3 tbsp) on the surface so that the oil will get into the slits made by the tips of your fingers.
Let it rise in a warm place for another half hour.
Cut the cherry tomatoes in halves.
Squeeze them gently to get rid of the seeds and excess water.
Now put them on top of the pastry pressing them in well and sprinkle plenty of dried oregano, a little bit of salt and some more olive oil.
Cook for 35-40 minutes at 190 C until golden.