Ingredients
| 1½ teaspoons dry active yeast | |
| 4 cups ‘00’ flour, plus some to sprinkle (or all-purpose flour) | |
| ½ cup semolina | |
| 120ml extra virgin olive oil | |
| 2½ teaspoons sea salt | |
| 250g fresh Melody or mixed coloured cherry tomatoes, cut into quarters | |
| 200g canned Italian cherry tomatoes | |
| 3 teaspoons dried oregano | |
| 20 leaves fresh oregano (optional) | |
| 10 leaves fresh basil (optional) | |
| 5 cloves garlic, sliced |
View the recipe collection here
Instructions
| 1. | FOR THE DOUGH STARTER |
| 2. | Put 1 cup lukewarm water in a medium bowl and dissolve the yeast. |
| 3. | In another medium- sized bowl, put 1 cup flour and ¼ cup semolina. |
| 4. | Make a well in the centre, add the yeasty water, mix it well and sprinkle it with a little flour. |
| 5. | Cover with a cotton dish towel and let rest in a warm place away from any draughts until it has doubled in size (about 20 minutes). |
| 6. | FOR THE DOUGH |
| 7. | Mix 3 cups flour and ¼ cup semolina in a large bowl and make a well in the centre. |
| 8. | Place the dough starter in the middle, then add 1 cup lukewarm water, 20ml extra virgin olive oil and the sea salt. |
| 9. | Start to incorporate all the ingredients into the starter dough, first using a spoon then your hands. |
| 10. | Knead in a folding motion until all the flour and semolina is incorporated and the dough makes a large ball that is smooth and elastic. |
| 11. | Cover the ball with plastic wrap and let it rise for 30 minutes. |
| 12. | FOR THE TOPPING |
| 13. | Put the fresh tomatoes in a bowl and mix in the canned tomatoes, 2 teaspoons of dried oregano, the fresh herbs, 50ml of oil, sliced garlic and salt and pepper to taste. |
| 14. | Let it rest, covered, until the dough is ready. |
| 15. | TO BAKE |
| 16. | Grease a large baking tray with about 25ml of olive oil. |
| 17. | Put the proved dough onto the tray and stretch it by hand towards the sides of the tray. |
| 18. | Spread the tomatoes on top and use your fingers to push them into the dough, making sure most of the tomato is combined with the dough. |
| 19. | Sprinkle with the rest of the oregano. |
| 20. | Cover with a cotton dish towel and let the focaccia prove again for 40 minutes minimum. |
| 21. | Heat the oven to 200°C. When the focaccia has proved, remove the towel and bake for 20 minutes. |
| 22. | Serve it hot or at room temperature, adding the remaining extra virgin olive oil (use more or less, to taste) and a sprinkle of flaky salt and pepper, if desired. |
Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth