Colorful tomato focaccia

Ingredients for 4 servings:

• 1 tsp rosemary needles
• 15 g yeast, fresh
• 500 g flour
• 10 tbsp olive oil
• some salt
• 3 tbsp sunflower oil
• 3 tbsp corn semolina (polentag semolina)
• 100 g olives, black, pitted, marinated in garlic
• 250 g cherry tomatoes, red
• 250 g cherry tomatoes, yellow
• 16 leaves of sage, fresh
• some pepper, mixed, from the mill
• some sea salt, coarse

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 55 minutes

Finely chop the rosemary needles, crumble the yeast, and stir both into 350 ml of lukewarm water until the yeast has dissolved. Knead the flour, yeast water, 3 tablespoons of olive oil, and a pinch of salt into a smooth dough using the dough hook on a food processor for about 5 minutes. Then cover the dough and let it rise in a warm place for 90 minutes. Briefly knead the yeast dough. Grease a baking pan (flat, approx. 35×25 cm) well with sunflower oil and sprinkle with polenta semolina. Gently press the yeast dough into the pan to spread it evenly, then cover and let it rise for another 30 minutes. Preheat the oven to 180°C. Drain the olives. Rinse the tomatoes, halve them, removing the stems, and lightly squeeze the juices from the tomatoes. Use your fingertips to make lots of small indentations in the dough and top with olives, tomatoes, and sage leaves. Drizzle with 4 tablespoons of olive oil and grind a few turns of mixed peppercorns over the dough. Bake the focaccia in the preheated oven on the lowest rack for 20 minutes. Then increase the heat to 240°C and bake the focaccia on the second rack from the bottom for another 15 minutes. Then remove and let rest for 20 minutes. Drizzle with the remaining olive oil and sprinkle with a little sea salt.