Focaccia with tomato and origan


Kg 1 flour 00
Gr 500/600 water
Gr 200 seed oil
Gr 75 compressed yeast
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 the water, the seed oil, the sugar and the salt.
Form the dough without too much stringing.
Allow 15 minutes to rest.
Divide the dough into 3 balls and let rise.
Roll out with a rolling pin and line 3 padellotti mis. 36×36 cm.
Cover with a veil of seed oil and let it rise.
Crush the focaccia with your fingers.
Season the tomato with fine salt, extra virgin olive oil, oregano, basil with the spread on the focaccia and cook in the oven at 400 ° C for about 20 minutes.