Ingredients (for a 30×40 cm baking tray):

• 500 g strong bread flour

• 350 ml lukewarm water

• 10 g salt

• 7 g dry yeast (or 20 g fresh yeast)

• 30 ml extra virgin olive oil (plus more for topping)

• 100 g cherry tomatoes (halved)

• 80 g pitted black or green olives

• A few sprigs of fresh rosemary

• Coarse sea salt, to taste

Method:

1. Prepare the dough. In a large bowl, dissolve the yeast in lukewarm water. Add flour and salt gradually, mixing with a spoon or your hands until a rough dough forms. Add the olive oil and knead until smooth and elastic (about 10 minutes by hand or 5 minutes with a stand mixer).

2. First rise. Cover the dough with a damp cloth or cling film and let it rise in a warm place for 1–2 hours, or until doubled in size.

3. Shape the focaccia. Grease the baking tray with olive oil. Transfer the dough onto it, gently stretching with your fingers to cover the surface. If the dough resists, let it rest for 5 minutes, then stretch again.

4. Second rise. Cover and let the dough rest again for 30–40 minutes. This will give the focaccia a light and airy texture.

5. Add the toppings. Press cherry tomato halves, olives, and rosemary sprigs into the surface of the dough. Drizzle generously with olive oil and sprinkle with coarse sea salt.

6. Bake. Preheat the oven to 220°C (430°F). Bake the focaccia for 20–25 minutes, until golden and crisp on the edges.

7. Serve. Let it cool slightly on a rack, then cut into squares. Enjoy warm or at room temperature, on its own or as an accompaniment to salads, soups, or antipasti.