Delicious airy focaccia with cherry tomatoes and herbs

Ingredients for 1 servings:

• 450 g wheat flour (type 1050)
• 450 g water, lukewarm
• 2 tsp, leveled sea salt, coarse or Himalayan salt
• 1 pinch(s) of cane sugar
• 2 packets of dry yeast
• 10 cherry tomatoes
• Dried herbs (e.g. rosemary, oregano, herbs de Provence, etc.)
• 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 40 minutes

Dough: In a large bowl, combine the wheat flour, water, dry yeast, sea salt, and brown sugar to form a smooth dough. If you like, you can also mix in some dried herbs at this point. Cover the dough and let it rise for about 2-3 hours. Then pour the dough onto a baking sheet lined with baking paper, touching or stirring the dough as little as possible. Let it rise for another 30 minutes. Topping: Drizzle the focaccia with olive oil, halve or slice the tomatoes, and spread them evenly over the dough. Fresh basil can also be sprinkled over the dough. Now bake the focaccia in a preheated oven at about 200°C for 25 minutes until golden brown. Then let the focaccia cool on a wire rack and sprinkle with coarse sea salt and herbs, if desired. The topping ingredients can be changed as desired; it also tastes delicious with sun-dried tomatoes and olives!