Focaccia Ala Lino


2 ¼ cups Flour
1 pkg. Active Dry Yeast
2 Teaspoons Sugar
2 Teaspoons Salt
2 cups Warm Water ( 105 – 110 degrees)
½ cup Extra Virgin Olive Oil
1 14oz. Can Whole Tomatoes
2 Teaspoons Dried Oregano
Sea Salt to taste


In a large bowl, combine the flour, yeast, sugar, and salt and mix well. Slowly add the water and mix with your hands, breaking up any lumps. When the dough is smooth ( it will be almost runny), cover with a towel, place in a warm spot and let the dough rise for at least 1 ½ hours. The dough should double in size and have bubbles at the end of the rising. If you want a thicker focaccia, let rise for an additional ½ hour.
Spoon focaccia dough evenly into large pan generously greased with olive oil. Top with oregano, tomatoes, salt and drizzle with a little olive oil. Bake in a preheated oven at 400 degrees for 45 minutes.