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1
Dough:
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2
Combine the water and yeast and allow to sit for 5-10 minutes in order to activate the yeast.
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3
In a separate bowl, mix together flour and salt.
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4
Dig out a little well and pour in the yeast mixture and the oil.
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5
Mix together the ingredients until combined and turn onto a floured surface.
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6
By hand, knead the dough until it becomes smooth and elastic, adding more flour if necessary.
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7
(You can also use a stand mixer with a dough hook, but using your hands is more fun, trust me.)
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8
Form the dough into a ball, dust with flour, transfer back into mixing bowl and cover with a damp cloth.
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9
Place the dough in a warm place and allow it to double in bulk, about 1 hour.
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10
Punch down the dough.
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11
Transfer the dough to oiled 10 1/2 x 15 1/2 inch baking sheets.
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12
(You can also use two 9-inch round pans, as I did.)
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13
With the tips of your fingers, push dimples into the surface of the dough; this will help it absorb all the toppings.
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14
Cover the dough and let rise again until doubled in bulk, about 1 hour.
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15
Preheat the oven to 400 F. Place the baking sheets in the oven and bake breads until the edges of the dough begin to firm, about 15 minutes.
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16
(Can be made a day in advance up to this point; slide the dough onto wire racks to cool, wrap tightly in plastic wrap, and refrigerate.
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17
Or make well in advance, wrap well, and freeze.)
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18
Topping:
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19
Heat olive oil in a pan over medium heat.
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Add in tomatoes, garlic cloves and oregano or basil.
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Sprinkle with salt and pepper and allow to cook for about 5-10 minutes.
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22
The cherry tomatoes will begin to wrinkle and burst.
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23
Once this begins to happen, gently mash the tomatoes with a fork or potato masher.
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24
Allow to cook, stirring occasionally, until most of the liquid is absorbed and the tomatoes are no longer soupy.
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25
Remove garlic cloves.
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26
Add the tomato topping to the focaccia that has baked for 15 minutes and bake for another 15 minutes, or until the tomatoes begin to blacken on the edges.
