A simple, traditional focaccia dough left to rise slowly for maximum flavor, topped with seasoned peeled tomatoes and extra virgin olive oil for a deliciously light and golden crust.
Combine the yeast with the flour and warm water until well mixed.
Add salt and extra virgin olive oil, then stir thoroughly.
Cover the dough and let it rise in a warm spot, such as near the stove or in a slightly warmed oven, for at least 24 hours, ideally overnight in the refrigerator.
Remove the dough from the fridge and let it come to room temperature for about an hour to an hour and a half.
Brush a baking sheet generously with extra virgin olive oil, place the dough on it, and let it rise for another 30 minutes.
Gently press and stretch the dough on the baking sheet, then fold it before allowing it to rise again for 30 minutes.
Chop or crush the whole peeled tomatoes, making sure to drain any excess liquid. Season with salt, dried oregano, and extra virgin olive oil.
Using fingers lightly coated with extra virgin olive oil, spread the tomato mixture evenly over the dough.
Bake in the oven for about 20 minutes, until the focaccia is puffy and golden brown.