Bread, Cooking

Luisa’s Focaccia Bread


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 (1/4 ounce) packet active dry yeast
  • 1 teaspoon oregano
  • 1 cup warm water (105-115 degrees)
  • 3 tablespoons olive oil
  • 5 Roma tomatoes


  1. Mix the yeast and water in a small bowl. Let proof for 10 minutes .
  2. In large bowl, stir together flour, salt, sugar.
  3. Add the yeast mix.
  4. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  5. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
  6. Cover with damp cloth and let rise in warm place 25 minutes.
  7. Punch dough down, place on greased baking sheet.
  8. Using your finger, make indentations in the dough about 1/2-inch apart.
  9. Brush top with olive oil.
  10. Cover with paper foil and let rise again for 25 minutes.
  11. Preheat oven to 400 degrees F.
  12. Slice the tomatoes and take out the seeds.
  13. Add the slices on top of the dough
  14. Sprinkle the oregano
  15. Cook for 30 minutes

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