Focaccia al pommodori barese

Put the flour in a large bowl. Dissolve the yeast in a 300 ml portion of lukewarm water and add to the flour. Mix well together.

Add the sea salt, also dissolved in water, and the rest of the water. Mix, add 1 tablespoon of olive oil and mix to a soft and sticky dough. Cover the bowl with cling film and let the dough rise for 1.5-2 hours in a warm place.

Use a little olive oil on your fingers to prevent sticking and spread the dough over the bottom of the greased oven dish. Make sure the dough is thin.

Divide the tomatoes over the dough and press them. Add the olives and press them slightly into the dough. Sprinkle over a large stream of olive oil and season with oregano and a little coarsely ground sea salt.

Allow the focaccia to rise in a warm place for about 30 minutes.

Preheat the oven to 200 ° C. Fry the focaccia until golden brown and done in 20-25 minutes.