Focaccia

Focaccia with tomatoes and olives

Knead into a dough:

  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 1/4 cup warm water
  • 3 cups all purpose flour
  • 1 teaspoon salt

Proof dough in large bowl covered with damp towel for 1 hour.

Coat a baking sheet with olive oil and sprinkle with salt. Flip dough onto baking sheet and gently use your fingers to spread the dough to cover the sheet.

Continue to proof for another 20 minutes then place toppings such as tomatoes, olives, garlic, and herbs. Gently push toppings into the dough then sprinkle top more salt.

Bake @ 450°F roataing halfway

Focaccia with tomatoes and olives