Focaccia barese (tomato and olive focaccia) - delicious. magazine

Ingredients

• For the dough
• 240ml lukewarm water
• 5g instant dried yeast
• 1 tsp caster sugar
• 400g strong white bread flour, plus extra to dust
• 2 tsp fine sea salt
• For the topping
• 250g cherry tomatoes
• 3 tbsp extra-virgin olive oil, plus extra to drizzle
• 40g pitted green olives (ideally baresane or nocellara)
• ½ tsp dried oregano
• Specialist kit
• 23cm round cake tin or cast iron pot