Cherry tomato focaccia

Ingredients

• 400 g flour
• 15 g salt
• 200 ml warm water
• 10 g fresh yeast
• 2 tablespoons olive oil
• 10-12 cherry tomatoes
• 1 tablespoon olive oil
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano

Preparation

1. Mix the flour with 15 g of salt in a bowl. Dissolve the fresh yeast in the warm water and pour it over the flour, stirring with a spoon. 2. Move the dough to the counter, add 2 tablespoons of olive oil and knead for 8 minutes, until soft and elastic. 3. Cover the dough and leave it somewhere warm for 30 minutes, until it has visibly risen. 4. Stretch the dough by hand right in the pan. Wash and dry the cherry tomatoes, cut them in half and arrange them on top. Sprinkle with 1/4 teaspoon of fine salt and 1/4 teaspoon of ground pepper, then drizzle with 1 tablespoon of olive oil. 5. Leave the dough to rise for another 20-30 minutes, until it has puffed up slightly. Bake at 200°C for 10-12 minutes, sprinkle with the rosemary and oregano, then bake for another 10-13 minutes, until the edges are browned; the total baking time is 20-25 minutes.