Fresh Tomato, Basil, and Black Olive Focaccia
1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, or as needed
1 teaspoon salt
1 tablespoon sugar
5 tablespoons extra-virgin olive oil
2 tomatoes, sliced
1/3 cup fresh basil leaves, chopped if large
1/4 cup oil-cured black olives
In a small bowl, combine the yeast and warm water and stir to mix. Let stand until foamy, about 5 minutes. Put into a food processor along with the 3 cups flour, salt, sugar, and 1 tablespoon of the olive oil. Process until a ball forms, adding
a little more flour if necessary.
Remove to a lightly floured work surface and knead until the dough is smooth and elastic, 6 or 7 minutes. Gather into a ball. Oil a bowl with 1 tablespoon of the olive oil, put the ball of dough in the bowl, and turn to coat with the oil. Cover the bowl with a damp kitchen towel, put in a warm place, and let the dough rise until nearly doubled in size, about 1 hour. Punch down the dough in the bowl, cover the bowl with the towel again, and let it rise a second time until doubled in size, another 30 minutes. Meanwhile, preheat an oven to 425°F.
Turn out onto a lightly floured work surface and stretch and roll Into a round about 12 inches in diameter and 1 inch thick. Then using the handle of a wooden spoon, make little dimples all over the top of the round, and brush 2 tablespoons of olive oil over the surface. Arrange the tomato slices across the surface and sprinkle them with the basil. Then dot with the olives and sprinkle with the remaining 1 tablespoon olive oil. Transfer the round to a baking sheet.
Bake until the top is lightly golden, 25 to 30 minutes Remove from the oven and serve warm or at room temperature, cut into wedges.
SERVES 6 TO 8