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TOMATO, PARMESAN, AND HERB TOPPING

Makes enough for 1 focaccia

1 cup Crushed Tomato Sauce

¾ pound Parmigiano-Reggiano, coarsely grated

A pinch of dried oregano, preferably wild, or a few fresh basil leaves

Extra virgin olive oil, for drizzling

Spoon the tomato sauce onto the dough, using the back of the spoon to spread it evenly and leaving a 1-inch border all around. Scatter the grated Parmigiano evenly over the tomato sauce and then sprinkle on the oregano, pinching it with your fingers to release all that heady scent. Finish with a few good lashes of olive oil.

Transfer the pan to the oven and bake for 15 minutes. Rotate the pan front to back and bake for about 15 minutes more, until the focaccia is golden brown. Remove it from the pan, transfer to a wire rack, and cool for at least 10 minutes. Cut into squares and serve warm.