Focaccia with sun-dried tomatoes, lemon and oregano

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 fine semolina (or cornmeal or whole wheat flour), for dusting
• 8 sun-dried tomato halves
• 3-4 very thin lemon slices
• 1 tablespoon oregano
• A pinch of salt (optional)
• 1 more tablespoon olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of oregano
• What to use instead of semolina

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. Before making the bread, soak the sun-dried tomatoes in hot water until soft, and cut the lemon into very thin slices.
5. Take the dough out of the fridge and dust it with a little flour, along with your work surface. Shape it into a ball without kneading.
6. Line a baking sheet with parchment paper, sprinkle it with the semolina and place the dough on top. Stretch it by hand into a not-too-thick rectangle (sprinkle on more semolina if it sticks to your fingers).
7. Cut the tomatoes into small pieces and scatter them over the top with the lemon slices. Sprinkle with the oregano, oil and salt. Let it rise for another 20-40 minutes, until it puffs up slightly.
8. Preheat the oven to 220°C (425°F), conventional (top and bottom heat), and place a couple of cups of very hot water in a pan on a lower rack.
9. Bake the focaccia at 220°C (425°F) on the middle rack for about 20 minutes, until golden. Let it cool slightly on a wire rack before eating.

Nutrition facts

Approximate, per serving (about 128 g). Calculated with data from USDA FoodData Central.