Focaccia from Bari

Name: Focaccia from Bari
Ingredients: 2 1/4 cups (500 g) all-purpose flour (see Notes); 1 (0.25-ounce [7-g]) package active dry yeast; 2 teaspoons (10 mL) sugar; 2 teaspoons (10 mL) salt; 2 cups (473 mL) warm water (105-110F [40-43C]); 1/2 cup (118 mL) extra virgin olive oil; 1 (14-ounce [392-g]) can whole tomatoes; 2 teaspoons (10 mL) dried oregano; 2 tablespoons (30 mL) capers; 1/2 cup (118 mL) green or black olives (optional, but highly recommended); Sea salt, to taste

11 ingredients

11 steps

Ingredients

2 1/4 cups (500 g) all-purpose flour (see Notes)
1 (0.25-ounce [7-g]) package active dry yeast
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) salt
2 cups (473 mL) warm water (105-110F [40-43C])
1/2 cup (118 mL) extra virgin olive oil
1 (14-ounce [392-g]) can whole tomatoes
2 teaspoons (10 mL) dried oregano
2 tablespoons (30 mL) capers
1/2 cup (118 mL) green or black olives (optional, but highly recommended)
Sea salt, to taste

Directions

1

In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
2

Slowly add the water and mix with your hands, breaking up any lumps.
3

When the dough is smooth (it should be almost runny), cover it with a towel, wrap the bowl in a warm blanket, and let the dough rise in a warm spot for at least 1 1/2 hours.
4

The dough should double in size and have bubbles at the end of the rising.
5

If you want a thicker focaccia, let the dough rise for an additional 1/2 hour.
6

Meanwhile, preheat the oven to 400F (200C).
7

Generously brush the bottom and sides of a large baking pan with olive oil, leaving no dry spots.
8

Spoon the focaccia dough into the pan and spread evenly.
9

Spread the canned tomatoes on the surface of the dough and sprinkle with oregano and capers (and olives, if desired).
10

Sprinkle with sea salt and drizzle with a little olive oil.
11

Bake for 45 minutes.