Focaccia - Stefano Faita

Name: Focaccia - Stefano Faita
Ingredients: 250 ml (1 cup) hot water (not boiling); 2¼ tsp (1 standard packet) dried active yeast; 1 ml (¼ tsp) honey; 350 g (2½ cups) all-purpose flour (divided) + more for the work surface; 125 ml (½ cup) Stefano extra virgin olive oil (divided) + more for the rising bowl and the baking sheet; 5 ml (1 tsp) salt; 250 ml (1 cup) cherry tomatoes, halved; 250 ml (1 cup) sundried tomatoes in oil, drained and roughly chopped; 125 (½ cup) black olives, roughly chopped; 60 ml (¼ cup) capers, drained; 15 ml (1 tbsp) dried oregano

www.stefanofaita.com

This olive oil dough is a bit like pizza’s cousin, and just like her tomatoey relative, she can be adapted almost to no end. An undeniable classic!

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Ingredients

250 ml (1 cup) hot water (not boiling)
2¼ tsp (1 standard packet) dried active yeast
1 ml (¼ tsp) honey
350 g (2½ cups) all-purpose flour (divided) + more for the work surface
125 ml (½ cup) Stefano extra virgin olive oil (divided) + more for the rising bowl and the baking sheet
5 ml (1 tsp) salt
250 ml (1 cup) cherry tomatoes, halved
250 ml (1 cup) sundried tomatoes in oil, drained and roughly chopped
125 (½ cup) black olives, roughly chopped
60 ml (¼ cup) capers, drained
15 ml (1 tbsp) dried oregano