How to make authentic Italian tomato focaccia: easy recipe #focaccia #cooking #tomato #recipes #yum

Let’s make tomato fikatcha. Welcome to my tomato girl summer series where I’m celebrating all things tomato through recipes, art, and more. To make the dough, add yeast to warm water and add honey to activate it. Stir and let sit for 5 to 10 minutes until frothy. In a mixing bowl, combine semolina and double zero flour, salt, and the bloom cheese. Mix into a shaggy dough, then knead until smooth and elastic. Transfer to an oil bowl. Cover and let rise in a warm place for about an hour. To make the sauce, saute garlic and anchovies in olive oil. Add tomato paste and cook until it darkens. Next, add halfed cherry tomatoes and saute until soft. Gently mash them. Then, add tin cherry tomatoes, pata, salt, and oregano. Then, simmer semi-covered for about an hour until it thickens. Once your fkatcha dough has doubled in size, transfer it to a generously oiled tray. Stretch it to the corner with your hands and let it rise again for about 30 to 45 minutes. Once it’s risen again, it’s time to spread a thick layer of the cooled tomato sauce over the dough. Add a generous drizzle of olive oil and a sprinkle of oregano and flaky sea salt. Bake for 25 to 30 minutes in an oven that’s 220° C or 430° Fahrenheit. Once it’s golden and crispy, transfer to a cooling rack to cool. Add a final drizzle of olive oil and add some whole anchovies if you like. That’s the way my nana used to serve it. This tomato fkata is insanely delicious and the perfect tomato girl summer treat. Find the full recipe in my newsletter.