for 1 bread

Dough

500 g	white flour
2 tsp	salt
1 parcel	dry yeast (approx. 7 g)
4 dl	water
½ dl	olive oil

To fold

3 sprig

oregano, finely chopped

Focaccia

2 tbsp	olive oil
250 g	tomatoes, cut into slices approx. 5 mm thick
2 tbsp	capers, rinsed, drained
1	red onion, cut into thin slices
2 sprig	oregano, leaves torn off
¼ tsp	sea salt

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

To fold

Add the oregano. With lightly oiled hands, fold all four sides of the dough into the middle, cover and leave to rest for approx. 15 mins. Repeat this step three more times. Transfer the dough to the prepared tin. Stretch out the dough with oiled fingers, cover and leave to rise again for approx. 15 mins.

Focaccia

Drizzle the oil over the dough, use your fingers to make indentations. Arrange the tomatoes and all the other ingredients on top.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.

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