Focaccia con Pomodorini

In a bowl combine sugar and yeast, pour in about 1/3 cup of warm water, stir around and then wait until it gets all freaky bubbling. That means it’s ready to be used!

In a bowl of your electric mixer combine flour and salt, pour in the yeast/water mixture and with you mixer at low start stirring the ingredients. Drizzle in 2 Tablespoons of olive oil, and the remaininig water, or more if needed. You want to get a very, very soft and smooth dough so keep adding water and mixing until you get it.

Then transfer dough into a lightly greased bowl, cover with plastic wrap and let it rise for about 2 hours or until doubled in size. Pour about 1 Tablespoon of olive oil on a baking tray, punch to deflate the dough and then spread it onto the tray. Creating small holes in the surface of the dough with your fingers, cover the dough with plastic wrap and let the dough rest about 30 minutes.

Now, wash the grape tomatoes, cut them in half and squeeze out the seeds. Place each half onto the dough pressing gently down. Sprinkle on some saltand dry oregano, then drizzle with more olive oil.

Let the dough rest for 30 more minutes. Bake at 190 C for about 30-40 minutes. Remove from the oven and let it cool down. When ready to eat, cut into squares.