Recipe - Focaccia Provencale

1 Recipe basic focaccia dough
(see recipe)
1 cn (14.5oz) plum tomatoes;
drained and chopped
1 tablespoon Chopped fresh basil
2 Cloves garlic; cut or sliced up thin
1 cn (2.25oz) cut or sliced up black
olives; drained
4 teaspoon Dried oregano
2 tablespoon Olive oil
1 teaspoon Sea salt

From: albersa@aztec.asu.edu (ANN ALBERS)

Date: 31 May 1995 05:20:19 0600
Here's a yummy focaccia recipe from my local paper. It's lighter in
texture, and less flat than some recipes, but tasty nonetheless:

Make focaccia dough according to the recipe, through rising and shaping.
After dough is stretched into two 9" round cake pans, dimple deeply with
fingertips. In a small bowl, stir together the chopped tomatoes and basil.
Spread half of the mixture over each loaf. Cover with a towel and let rise
until puffy, about 45 minutes. Dimple the loaves again and top with
garlic, olives and oregano, gently pressing in the olives. Drizzle evenly
with olive oil and sprinkle with sea salt. Bake at 400 deg. for 2025
minutes. Remove from pans and cool. Makes two 9" round loaves; serves 816.

Ann's note: I like to make a variation of this in which I marinate the
tomatoes and basil for several hours in garlicsteeped olive oil with a
little salt, then proceed as directed. When I do this, I skip the black
olives.

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