Tomato Focaccia

A couple weeks ago I dried some of the last San Marzano Tomatoes from our garden and canned them in olive oil. (And it looks like we'll have enough to make another batch this week or next.) "Sun" dried tomatoes can go in a lot of different dishes, but it's been a while since I made focaccia so here's how it goes...

The night before you plan to bake, start a batch of Bonci Pizza Dough and pop it in the 'fridge for it's first fermentation.

The next day pull the dough out of the 'fridge and let it stand at room temperature for a couple hours. Turn the dough out on a floured counter top, perform the first "fold over", and return the dough to it's container for an hour to rise again.

Arrange the Tomato bits

After forming the rectangle for the second "fold over" gently press about half a cup of chopped "sun dried" tomatoes into the surface.

Fold

And fold...

Complete the "fold over" and return the dough to it's container for an hour to rise again.

An hour later complete the third fold over.

Stretch to fit

Another hour later, lightly oil a 10x15 inch jelly roll pan and your hands. Carefully lift the dough onto the pan. Gently stretch the dough so it fills the pan as evenly as possible. This batch was made with only 400 grams of flour so it's a little small. A full batch will fill a 10x15 inch pan.

Cover the pan and preheat your over to 500 degrees.

Oil, Salt & Oregano

After an hour has passed (yes that's 4 hours of rising) brush the dough carefully with a little olive oil and sprinkle on a little sea salt (or Kosher salt as I used here). A sprinkle of crushed oregano and into the oven it goes for 12-15 minutes.

Let it Cool

That all there is to it - it's not really that much effort even - just a few minutes scattered through a rainy afternoon.