Focaccia Provencale

1. 1

   Make focaccia dough according to the recipe, through rising and shaping.

2. 2

   After dough is stretched into two 9 inch round cake pans, dimple deeply with fingertips.

3. 3

   In a small bowl, stir together the chopped tomatoes and basil.

4. 4

   Spread half of the mixture over each loaf.

5. 5

   Cover with a towel and let rise until puffy, about 45 minutes.

6. 6

   Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives.

7. 7

   Drizzle evenly with olive oil and sprinkle with sea salt.

8. 8

   Bake at 400 deg.

9. 9

   for 20 to 25 minutes.

10. 10

    Remove from pans and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.