Serves: 8
Total Calories: 260

1 teaspoon active dry yeast
1 cup warm water (100° to 110°F)
3 cups (about) all-purpose unbleached flour
1 teaspoon salt
4 tablespoons extra-virgin olive oil
8 to 10 marinated sun-dried tomatoes, drained and cut into quarters
pinch of dried oregano, crumbled

1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Add 2 tablespoons of the oil.

2 In a large bowl, stir together the flour and salt. Add the yeast mixture and stir with a wooden spoon until a soft dough forms.

3 Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist, slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.) Shape the dough into a ball.

4 Oil the inside of a large bowl. Add the dough, turning once to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

5 Oil a large baking sheet or a 12-inch round pizza pan. Place the dough on the pan. Oil your hands and flatten the dough out to a 12-inch circle. Cover with plastic wrap and let rise until doubled, about 45 minutes.

6 Place the oven rack in the center of the oven. Preheat the oven to 450°F. With your fingertips, make dimples in the dough about 1 inch apart. Press a bit of tomato in each dimple. Drizzle with the remaining 2 tablespoons olive oil, spreading it with your fingers. Sprinkle with the oregano. Bake 25 minutes or until the golden brown.

7 Slide the focaccia onto a cutting board and cut into squares. Serve warm.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 260
Calories from Fat: 60

More Recipes from the Cook'n in Italy Cookbook:
* Breads, Pizzas, Savory Pies, and Sandwiches
Almond and Black Pepper Rings
Anchovy Fritters
Black Olive Bread
Breadsticks
Calzoni
Country Brioche
Easter Pie
Escarole Pie
Fennel Rings
Golden Corn Rolls
Green Onion Pie
Griddle Breads from Emilia-Romagna
Herb Bread
Homestyle Bread
Homestyle Pizza
Leek Tart
Marches-Style Cheese Bread
Mozzarella, Basil, and Roasted Pepper Sandwiches
Mozzarella, Tomato, and Basil Pizza
Neapolitan-Style Pizza Dough
Pizza with Wild Mushrooms
Prosciutto and Fig Triangle Sandwiches
Red Onion Flatbread
Riviera Sandwich
Roman Potato Flatbread
Sardinian Music-Paper Bread
Savory Pie Pastry
Sicilian Swordfish Torte
Spinach Ricotta Tart
Spinach and Robiola Sandwiches
Stromboli Bread
Sun-Dried Tomato Flatbread
Tomato Rolls
Tomato and Cheese Turnovers
Tomato, Garlic, and Oregano Pizza
Tuna and Roasted Pepper Triangle Sandwiches
Walnut Cheese Bread
White Wine Flatbread