For the focaccia
1 envelope (2 1/4-2 ½ teaspoons) active dried yeast
1 ½ teaspoons of sugar
2 ½ cups water
4- 4 ½ cups organic semolina
2- 2 ½ teaspoons salt
2 ½ teaspoons extra virgin olive oil
For the Topping
2-3 cups cherry tomatoes, halved or quartered
2/3 cup pitted and halved green or black olives
2 teaspoons dry oregano leaves, coarsely crushed between your hands
salt as desired, for sprinkling
3 tablespoons of extra virgin olive oil
Mix the yeast and sugar in 1/4 cup lukewarm water. Set aside for 5-10 minutes or until the yeast dissolves.
Place the organic semolina in a large bowl, add the yeast mixture, 2 cups of the water, and knead until you get a very soft dough.
Next, dissolve the salt in the remaining water (¼ cup) and add it to the dough, then mix it in.
Slowly add the oil, continuing to work the dough vigorously, until it is smooth and firm.
Place it in a well-oiled large flat baking pan and let it rest for at least two hours, or until it has risen until doubled.
When risen, gently press the dough with your generously oiled hands, so that the dough covers the entire surface of the baking tray. Top with the cherry tomatoes, olives, oregano, salt and oil then leave to rise again for another two hours until doubled.
Bake in a preheated oven at 500°F for about 30 minutes, or until the dough is cooked through (the tomatoes will be as well).
Eat right away, warm, or enjoy cool; it should last for several days.
The first we know of focaccia (i.e., a chewy, quick-baked Italian flatbread) was the ancient Phoenicians who prepared a bread like this. It is said to have been brought over, from the Middle East, in the Phoenicians’ seafaring travels.
In the second century BCE, Cato described this—then called “libum” — as a mixture of millet, barley, water and salt.
In ancient Rome, focaccias were used as an “offering to the gods”. By the time of the Renaissance, focaccias had become a speciality for wedding banquets, paired with wine.
Over time, focaccia became an important everyday food for travelers and fishermen: it was compact, long lasting, and if it turned stale, could be moistened and eaten as fresh–making a satisfying meal with whatever else could be found. Fishermen especially, were fond of focaccia, as it is perfect with fish.
Another story (and perhaps they are all true?) about the Italian origins of focaccia is attributed to the long nights work of the bakers. To pass the time, they would make little parties for themselves, or perhaps a sustaining middle of the night dinner, or even a solitary snack. They took small pieces of the dough and baked them directly on the base of the oven. In only a few minutes they were cooked through and made a meal with whatever else the baker could find: vegetables, cured meats, cheeses.
Soon the bakers began selling this puffy flatbread to their customers.
Two regions, Puglia and Liguria, claim focaccia as their own; each claiming that not only did focaccia originate in their own region, it is more widespread and popular than in the other, though there are regional differences, especially in the toppings: some top it with onions, herbs, potatoes, and so forth, but what is more Pugliese (and delicious) than bright tomatoes, oregano, and olives?
