Focaccia Al Pomodoro V Recipe

Proof yeast

Whisk warm water (approx. 100–110°F / 38–43°C) with sugar or honey in a small bowl. Sprinkle active dry yeast on top, stir once, and let sit 5–10 minutes until foamy.

In a large mixing bowl combine the flour and fine sea salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons extra‑virgin olive oil into the well. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

Lightly oil a clean bowl with 1 tablespoon olive oil. Place the dough in the bowl, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

While the dough rises, prepare the tomato sauce: in a small bowl combine crushed tomatoes, minced garlic, torn basil leaves (reserve a few for garnish), dried oregano, coarse sea salt (start with 1/2 tsp and adjust), and freshly ground black pepper. Stir to combine. Taste and adjust seasoning. Set aside at room temperature.

Prepare a 9x13-inch (or similar) rimmed baking sheet: drizzle 1 tablespoon olive oil and spread to coat the bottom. Preheat oven to 475°F (245°C) with a rack in the middle.

Once the dough has doubled, gently press it down to deflate and transfer to the oiled baking sheet. Using oiled hands, stretch and press the dough to fit the pan—don’t worry if it springs back, let it rest 5 minutes and continue stretching until it reaches the edges and is roughly even thickness (about 1/2 inch).

Dimple the dough generously with your fingertips, pressing down to create wells. Drizzle 1–2 tablespoons of the topping olive oil over the surface of the dough, letting oil puddle in the dimples.

Spoon the tomato mixture in small spoonfuls across the surface, spreading gently but leaving some areas of exposed dough; avoid overloading so the bread can bake through. If using sliced cherry tomatoes, scatter them on top now.

Sprinkle the remaining coarse sea salt/flaky salt evenly over the surface and drizzle remaining 1 tablespoon olive oil.

Let the assembled focaccia rest 15–20 minutes at room temperature while the oven reaches 475°F (this gives a final short proof for a lighter crumb).

Bake on the middle rack for 14–18 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped. If the top is browning too quickly, reduce heat to 450°F and continue until done.

Remove the focaccia from the oven and immediately drizzle the remaining 1 tablespoon olive oil over the top. Scatter reserved fresh basil leaves and, if using, sprinkle grated Pecorino or Parmesan while still hot so it melts slightly.

Let the focaccia cool in the pan for 5–10 minutes, then transfer to a cutting board. Cut into 8–12 pieces. Serve warm or at room temperature as a starter, accompanied by extra olive oil for dipping.