• Cooking Time: 35 mins at 475F
  • Servings: 8
  • Preparation Time: 80 mins.


This is a recipe that I have leaned from my mother-in-law Romana. She makes it every Sunday and we always look forward to it. Now I have learned to make it myself and it comes out great every time.


  • * 2 Lbs - Flour
  • * 1 Lb - Fresh tomatoes
  • * 2 1/4 Cups - Warm water
  • * 2 Oz - Yeast
  • * EV olive oil
  • * Oregano
  • * Salt


  • * In a large bowl add the flour and make a hole at the center.
  • * In the hole add the warm water. Add the yeast to the water and let the yeast melt.
  • * Add to the water 1 1/2 Tbs of salt and 3 Tbs of olive oil.
  • * Mix the entire content until the dough is well mixed and of even consistency. If you have a pasta mixer, use it as it will speed up the process.
  • * Now you are ready to assemble the focaccia.
  • *Take a round baking pan 14" wide and add 1/2 Cup of olive oil to the bottom.
  • * Pour the dough into the pan and spread it evenly.
  • * Cut the tomatoes in wedges and spread them over the top.
  • * Pour 3/4 Cup of olive oil over the tomatoes. Sprinkle salt and oregano over the entire focaccia.
  • * Put the pan in the oven heated at 100F and leave it there to raise for one hour.
  • * Then raise the temperature to 475F and cook the focaccia for 35 minutes.

Categories: Bread 

Author Credit: Romana Sciddurlo

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