Focaccia Provencale

• 1 recipe focaccia
• 4.5 ounces italian plum (roma) tomatoes canned, drained and chopped
• 1 tablespoon basil chopped fresh
• 2 cloves garlic sliced thin
• 2.25 ounces black olives sliced, drained
• 4 teaspoons oregano dried
• 2 tablespoons olive oil
• 1 teaspoon sea salt

1. Make focaccia dough according to the recipe, through rising and shaping.
2. After dough is stretched into two 9 inch round cake pans, dimple deeply with fingertips.
3. In a small bowl, stir together the chopped tomatoes and basil.
4. Spread half of the mixture over each loaf.
5. Cover with a towel and let rise until puffy, about 45 minutes.
6. Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives.
7. Drizzle evenly with olive oil and sprinkle with sea salt.
8. Bake at 400 deg.
9. for 20 to 25 minutes.
10. Remove from pans and cool.

recipe focaccia, italian plum, basil, garlic, black olives, oregano dried, olive oil, salt

Taken from recipeland.com/recipe/v/focaccia-provencale-45366 (may not work)