This Italian Foccacia Bread is topped with extra virgin olive oil, hand crushed tomatoes, sea salt, and oregano. It’s the perfect comfort food for a snowy Sunday afternoon!
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Italian Foccacia Bread Recipe:
2 cups warm water
1 pkg dry yeast
4 – 5 cups of flour
1 tsp. salt
2 tbsp olive oil
For the topping:
2 cups hand crushed tomatoes
drizzle of olive oil
1 tbsp. sea salt
1 tbsp. dried oregano
Add the yeast to the warm water in the bowl of a stand mixer and let sit for 10 – 15 minutes to activate. Add in 4 cups of flour and mix with a dough hook. Add in flour by the tablespoon until the dough forms a firm ball and no longer sticks to the side of the bowl.
Let the dough ball rest covered, in a well oiled bowl until doubled in size (about one hour). Once doubled, punch the dough down and spread into a large greased baking pan. Poke holes as you spread the dough around the pan and drizzle with olive oil. Let the dough rest in the pan for another 30 – 40 minutes.
Preheat the oven to 350 degrees F. Top the foccacia bread with crushed tomatoes, salt and oregano and bake for 45 minutes until golden.