Focaccia al Pomodoro

Method

1. In a large bowl, mix 500g of semola rimacinata di grano duro, 300g of type 0 flour, 150g of type 1 flour, and 50g of whole spelt flour.
2. Add 5g of yeast and 20g of fine salt.
3. Pour in 800g of water and begin mixing until roughly combined.
4. When the dough starts coming together, add olive oil generously and continue mixing until the dough is smooth and homogeneous.
5. Transfer the dough to a well-oiled bowl, cover with plastic wrap, and let it rise until doubled (first rise).
6. Once risen, divide the dough into two portions (each suitable for a 26–27 cm baking tin).
7. Oil the bottom of each tin, place the dough portions inside, and reshape them gently. Cover and let rise for at least one hour (second rise).
8. After the second rise, the dough should almost fill the tin. Drizzle more olive oil over the surface.
9. Press your fingers gently into the dough to create dimples.
10. Break peeled tomatoes into pieces and scatter them over the focaccia. Season with salt, pepper, and oregano.
11. Optionally add olives or onions.
12. Drizzle with a little more olive oil.
13. Bake at 240–250°C in a wood-fired oven, or at home preheat the oven to the maximum temperature (250–260°C). Place the tin on the bottom rack for 20 minutes, then move it to a higher rack for another 15–20 minutes.
14. Remove from the oven and let cool. Serve warm or at room temperature.