How to make
Heat the water and add the yeast, sugar and 4-5 tbsp. flour. Cover the pot and wait 10-15 minutes for the yeast to activate.
Sift the rest of the flour, make a well and pour the activated yeast, olive oil and salt into it. Knead a soft dough. We spread it with oil and let it double in volume.
Form the risen dough into an elongated strip, which we twist in a baking pan. Again wait 20 minutes for it to rise.
During this time, peel and cut the tomato. Put it on paper to remove the excess moisture. Cut the olives and garnish the focaccia.
Sprinkle with oregano and olive oil, drizzle with a little olive oil and bake in a preheated oven at 360°F (180°C) for about 20 minutes or until it acquires a pleasant color.
The twisted focaccia with olives, tomatoes and oregano is ready.
