TOMATO TOPPING for Focaccia

1 1/4 lb fresh plum tomato, sliced crosswise into paper thin slices
1 ounce sun dried tomatoes, packed dry, plumped in 1/3 cup of hot water for 5 minutes, drained & chopped
1 tsp crushed dried oregano
1/4 tsp coarse salt

Add this topping to the focaccia, after it is baked, or prepare in a Pizza like fashion.


Tomato Focaccia
Makes One 12 Inch Flatbread
Source: Deborah Mele

Making focaccia is a very easy way to begin making bread if you have never tried it before. You can start with a simple flat bread brushed with just a little olive oil and salt, or add almost any topping you desire. This recipe is one of my favorites, consisting of small cherry tomatoes, fresh basil, salt and olive oil.

1 Pkg. Active Dry Yeast
3/4 Cup Warm Water
3 Cups All-purpose, Unbleached Flour
1 Teaspoon Salt
6 Tablespoons Olive Oil
10 Cherry Tomatoes, Halved
6 Large Fresh Basil Leaves
Coarse Salt

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.

Variations: Instead of the tomatoes and basil, you might try adding 1 Tbs. Fresh Rosemary to the oil and salt, or sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.