Sicilian Olive and Tomato Focaccia

(Makes a 14′ by 9′ focaccia)

Ingredients

• 5 cups of all-purpose or 00 flour
• 1 tbsp of salt
• 2 tbsp of sugar
• 1.25 cups of warm water
• 4 tsp of active dry yeast
• 1 tbsp extra virgin olive oil

Tomato & Olive Topping

• 4-5 vine ripe tomatoes
• 2 1/2 cups of assorted cherry and grape tomatoes
• 1 tbsp of fresh oregano, finely chopped
• 15-20 Sicilian Castelvetrano olives
• salt to taste

Instructions

• In one cup of lukewarm water add the yeast, sugar, and one tablespoon of flour.
• Stir well and cover with a kitchen towel or plastic wrap
• Place it in a warm draft-free place in your kitchen for about 10 minutes.

Tip: I like to place the yeast in my microwave or oven to proof it if their not in use.

• While the yeast is proofing rinse off all tomatoes and pat them dry.
• Remove the stem end from the larger tomatoes.
• Squeeze the large tomatoes with your hand over a strainer with a bowl underneath to catch the juices.

Tip: You will not need the tomato juice for this recipe. Save it to make a vinaigrette, a tomato sauce, etc. Or, quite simply drink it and carry on with the recipe. :)

• Cut the smaller tomatoes in half.
• Count out your olives and set them aside with the tomatoes.

Focaccia Dough

• Once the yeast has proofed add the flour to a large bowl.
• Pour in the yeast mixture and stir well.
• Now dissolve the salt in the remaining water and add it to the bowl with the tablespoon of olive oil.
• Bring it all together in the bowl with a wooden spoon or your hands.
• Lightly flour your work surface and place the dough on it.
• Knead the dough constantly for about 10 minutes.
• Once the dough is smooth and soft form it into a ball.
• Lightly oil the mixing bowl with olive oil and place the dough in.
• Brush the top of the dough ball with a little olive oil and then a sprinkle of flour.
• Cover it with a kitchen towel and place it in your microwave or oven to rise for one hour.

Stretching & Baking

(Preheat oven to 475°F)

• Grease your baking tray very well with olive oil.
• Once the dough has proofed place it on the greased tray.
• Evenly press it to completely cover the tray.
• With your fingertips lightly dimple the dough being careful not to create any tears.
• Sprinkle a little olive oil over the dough and with your hands spread it evenly across.
• Now add a layer of the crushed vine ripe tomatoes across the entire focaccia and sprinkle with a little salt.
• Decorateivly add the halved tomatoes cut side down.
• Finish by adding the olives and sprinkling the oregano over all.
• Drizzle a little olive oil over the top and head to the oven.
• Place the tray on a rack in the middle of your oven.
• Let cook for 20-25 minutes.

Tip: At the end of 20 minutes use a spatula to lift the focaccia so you can see the bottom. It should be cooked and golden in color. If not cook it for the additional five minutes.

• Once fully cooked let it cook for five minutes and then remove it from the baking tray.
• Serve it warm or let it cool completely.
• Cut it with a serrated knife and enjoy!

Perfect as a hors d’oeuvres.