Cherry tomato focaccia

Ingredients

• 425 g all-purpose flour (about 2¾ cups), plus a little more for handling the dough
• 345 ml lukewarm water (37-41°C / 99-106°F)
• 2 teaspoons active dry yeast
• 4 tablespoons olive oil
• ¾ teaspoon salt
• 1 tablespoon whole wheat flour or cornmeal, for dusting
• 200 g cherry tomatoes
• A pinch of salt
• Oregano
• Olive oil

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. In a bowl, mix the flour with the yeast and salt. Add the water and oil and stir with a spatula or wooden spoon until you have an elastic, sticky dough. No kneading needed.
2. Transfer it to a large bowl (it has to grow 2 to 3 times in size), cover with plastic wrap or a clean towel and let it rise somewhere warm until it has doubled or more and the surface sinks or flattens: a couple of hours at about 22°C (72°F), or 3-4 if it's cold. You can leave it overnight.
3. Move the dough to the fridge until well chilled (40 minutes to 1 hour). It keeps for up to 5 days. This is your focaccia dough.
4. Take the dough out of the fridge, dust it and your work surface with whole wheat flour, and shape it into a ball.
5. Line a baking sheet with parchment paper, sprinkle it with cornmeal or whole wheat flour and stretch the dough over it by hand, dusting with more if it sticks.
6. Wash the cherry tomatoes, cut them in half and scatter them over the dough. Sprinkle with salt, oregano and oil to taste.
7. Let it rise until it puffs up slightly (it won't double), about 40 minutes if it's cold.
8. Preheat the oven to 220°C (425°F) and put a pan of very hot water on a lower rack.
9. Bake the focaccia at 220°C (425°F) for about 20 minutes, until golden. Let it cool slightly on a wire rack.

Nutrition facts

Approximate, per serving (about 148 g). Calculated with data from USDA FoodData Central.