Dissolve <quantity>12<unit>g</unit></quantity> of fresh yeast in <quantity>100<unit>ml</unit></quantity> of lukewarm water

Place <quantity>500<unit>g</unit></quantity> of all-purpose flour in a bowl and make a well in the center

Add the dissolved yeast in the center. Stir with a spatula from the center, incorporating the flour until a paste is formed

Gradually add <quantity>250<unit>ml</unit></quantity> of lukewarm water while stirring to incorporate

Add <quantity>1½<unit>tbsp</unit></quantity> of salt and <quantity>50<unit>ml</unit></quantity> of lukewarm water. Mix until homogeneous

Cover and let the dough rest for 2h until it doubles in size

Grease a large cake pan, with high sides, with <quantity>60<unit>ml</unit></quantity> of olive oil

Rub your hands with olive oil, and scrape the dough into the cake pan. Stretch it to the corners while pressing gently to make dents with your fingers

Spread <quantity>60<unit>ml</unit></quantity> of tomato purée over the dough using a spoon

Cut <quantity>8</quantity> cherry tomatoes in half. Press each half with your fingers to turn it inside out. Place the tomatoes on the dough, seed-side down

Preheat the oven to <temperature>250<unit>°C</unit></temperature>

Add dried oregano, salt and green olives to taste

Add <quantity>60<unit>ml</unit></quantity> of extra virgin olive oil and <quantity>120<unit>ml</unit></quantity> of water into a glass and stir

Pour the water and olive oil mix over the focaccia dough

Place the focaccia on the oven’s bottom rack and bake for 10m until it starts to rise

Move the pan to the top rack and bake for another 30m until crispy and brown. The tomato focaccia is ready

Enjoy this crunchy and delicious bite!