Spicy Tomato Focaccia

Instructions

Make the focaccia

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and yeast and slowly add 1 2/3 cups (380 ml) of water. Knead it until the dough is stretchy, smooth, and sticky, 8 to 10 minutes, adding more water if needed to ensure a slightly sticky dough.

Pour 5 tablespoons (80 ml) of the olive oil into a deep plastic container or bowl and swirl it all around to spread it evenly, making sure the whole container is well oiled so the dough doesn't stick. Now transfer the dough to the oily container, cover and let it prove until doubled in size, 1 to 2 hours.

Make the spicy tomato masala topping

In a large skillet over medium heat, warm the sunflower oil. Add the onions and cook until deep golden, 10 to 12 minutes. Stir in the chile, ginger, and garlic and cook for one minute more.

Add the tomatoes and cook until they have softened, and the masala has reduced and come together nicely, 5 to 10 minutes. Sprinkle in the chile powder and salt, mix well, then set aside to cool.

Pour the remaining 4 teaspoons (20 ml) of olive oil into a 12-by 8-inch (30- by 20-cm) baking dish. Brush the oil around the whole dish.

Carefully transfer the dough into the prepared baking dish. Using your fingers, gently stretch the dough so it covers the whole dish. Cover the dough and let it prove until puffy, about 1 hour.

Preheat the oven to 425°F (220°C).

Use your fingers to press into the dough, making hollows all over. Spoon the cooled masala into the holes, then sprinkle with sea salt. Bake until golden, 25 to 30 minutes. TESTER TIP: You may not use all of your spicy tomato topping, and that's ok. Save any leftover for dipping or for whipping up a tasty omelet the next day.

Serve

Drizzle 2 tablespoons of extra virgin olive oil on top and let the focaccia sit in the baking dish for a few minutes before serving.

The masala focaccia is best eaten on the day it's made but will keep for 2 to 3 days.

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