Focaccia

We have prepared this typical recipe from Italy with tomato and basil, and it really doesn't need anything else, but admits the ingredients that you like.

Ingredients:
- 17.7 oz of bread flour
- 0.25 oz of baking powder
- 11.3 oz of warm water
- 3.5 oz of polenta
- A pinch of salt
- Olive oil
- Cherry tomatoes
- Fresh basil leaves

Recipe:
- In a small bowl, mix the yeast with the water until it dissolves.
- In another large bowl place the flour, salt and a little olive oil.
- Pour the water with the yeast slowly on the flour.
- Start mixing with a fork until the dough has a little body.
- Then knead with your hands about 10 minutes until you have a smooth elastic dough.
- Cover the dough with the same bowl and let stand at room temperature for 40 minutes.
- In a suitable ovenproof dish (we use a pyrex), sprinkle the polenta to cover the entire base of the fountain.
- Stretch the dough to cover the base of the fountain and enter it.
- Pour a drizzle of olive oil over the dough and spread it gently with your fingers.
- Put your fingers inside the entire surface of the dough to create holes.
- Enter a basil leaf on several of the holes of the focaccia (ours had 18).
- Wash and cut the cherry tomatoes in half.
- Place a half of tomato over each of the basil leaves.
- Cover the source with a cloth and let stand about 45 minutes at room temperature to increase its size naturally.
- Sprinkle a bit of salt over the focaccia.
- Preheat oven to 200 degrees.
- Cook your focaccia for 25 minutes until golden.
- Pour another little olive oil on top.
- Carefully remove the focaccia of the dish and serve.

Bon appetit!