This Focaccia with Tomato and Oregano comes from our original Fontana cookbook. The dough is rich and the topping is simple — ideal for aromatic results in a pizza or wood-fired oven. Alternatively, it also works well in a home oven.
Ingredients
Dough
- 1.000 g 00 flour
- 500–600 g water
- 200 g neutral vegetable oil
- 75 g yeast
- 150 g lard
- 30 g salt
- 50 g sugar
Topping
- 250 g chopped tomatoes
- 50 g extra virgin olive oil
- pinch of salt
- pinch of oregano
- 3 basil leaves
Preparation
Make the dough and let rest
Mix the flour with the yeast dissolved in the water, the vegetable oil, sugar and salt, and work into a smooth dough. Cover the dough and let it rest for 15 minutes.
Divide the dough into three equal balls and let rest again.
Shaping and topping
Roll the dough balls out with a rolling pin and place them into round or rectangular pans. Lightly coat the pans or the dough with a thin film of oil (e.g. neutral vegetable oil) and let rest again.
Top with the chopped tomatoes, drizzle with the olive oil and season with oregano, basil and a pinch of salt.
Baking in a pizza or wood-fired oven
Preheat the oven to about 400°C. Bake the focaccia for approximately 10 minutes.
Alternative: home oven
Bake at 200°C and check after around 35 minutes.
Tips and notes
- The quantities and baking notes are taken from the Fontana cookbook.
- Baking times and temperatures are guidelines and may vary depending on the oven.
- A light film of oil in the pan prevents sticking and helps produce the characteristic, moist crumb.
