Olive, Tomato And Oregano Focaccia - cooking recipe

Ingredients

1 3/4 tsp active dry yeast
1 tsp salt
1/2 tsp sugar
2 1/4 cups all-purpose flour
1/4 cup extra virgin olive oil, plus extra for dipping
1.5 oz pitted kalamata olives, halved lengthwise
1.5 oz semi-dried tomatoes, chopped
1 tbsp fresh oregano leaves

Preparation

Combine yeast, salt, sugar and 2/3 cup lukewarm water in a medium bowl. Let stand for 10 mins, or until frothy. Place flour in a large bowl. Make a well in the center. Mix in yeast mixture and 2 tbsp oil until combined. Transfer to a lightly floured work surface and knead until smooth.
Place dough in a lightly oiled bowl. Cover with plastic wrap and let proof in a warm place for 45 mins, or until dough doubles in size.
Preheat oven to 425\u00b0F. Lightly oil a large baking tray. Punch dough down then transfer to a lightly floured surface and knead until smooth. Roll dough out until 1/2 inch thick. Place on prepared tray.
Sprinkle olives, tomatoes and oregano over dough, pressing in firmly. Cover with a clean tea-towel and let proof in a warm place for 15 mins, or until dough rises slightly.
Bake for 20-25 mins, or until golden brown and base is crispy. Transfer to a wire rack. Drizzle warm focaccia with remaining oil. Serve with extra oil for dipping.