The focaccia: Today anchovies and tomato!

The day before I had prepared the pizza dough; and it was definitely filling!
And so, the next morning, I recovered from the fridge the part of the dough that I had not left to rise and I decided to prepare a nice focaccia.
A focaccia to eat as a snack at midday; therefore neither unguarded nor too rich in seasonings.

In practice a very simple low focaccia garnished only with fresh tomatoes, anchovies, oil, oregano and salt.
And all without exaggeration.

Here it is

Ingredients:

Preparation:

Without wanting to give a complete recipe (I should also have taken some more photos, to show it clearly) this is the procedure, indicated a little for the brittle: roll out the dough with your hands in a pan just greased with oil and leave it rise, covered with a cloth, in a warm place protected from drafts (for example in the oven with the light on (or the leavening function, for those who have it).
Meanwhile, cut a fresh tomato into small cubes and mix it with the anchovy fillets into small pieces, olive oil, salt and oregano.
For those who love it, very fine minced garlic is not out of place at all.

Set aside.

Arrange the decoration on the leavened dough, add more oil if necessary, then press the dough with your fingertips wet with water to form scattered concavities.
Cover with a cloth and let it rest again while heating the oven (static) to 250 °.

Place in the oven and cook for about 8 '/ 10'.

The focaccia is ready:
on the table!

ADVICES AND NOTES:

• For the dough okay there is any dough at hand: here I used the base for all uses (click here).
  Other doughs I use often are shown here.