Focaccia with tomato and origan


Kg 1 flour 00
Gr 500/600 water
Gr 200 seed oil
Gr 75 compressed yeast
Gr 150 lard
Gr 30 rises up
Gr 50 sugar
Gr 250 tomato pulp
Gr 50 extra-virgin olive oil up pepper
Q.s. Origan
3 basil leaves


Mix the flour with the yeast dissolved in water, seed oil, sugar and salt. Form the dough without working it too much. Let it rest for 15 minutes. Divide the dough into 3 balls and let it rise. Roll out with a rolling pin and line 3 pizza pans 36×36 cm. Cover with a veil of seed oil and let rise. Crush the focaccia with the fingers. Season the tomato with fine salt, extra virgin olive oil, origan and basil, spread over the focaccia and cook in the Fontana oven at 400 ° C for about 20 minutes.

400° / 420°
10 min.
300° / 320°
7 min.