Up to 1963 the proud region of Abruzzo was not a region in its own right, but cohabited with Molise, even if Frederick of Swabia had already, in 1233...
Rossella invites her own grandma Romana to prepare a classic Focaccia Bread recipe with tomatoes - Focaccia Barese.
Ingredients for 8 Persons
2 Lbs - Flour, 1 Lb - Fresh tomatoes, 2 1/4 Cups - Warm water, 1 Oz - Fresh 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.