Focaccia with fresh tomatoes

Ingredients for 1 servings:

• 250 g flour, preferably type 550, type 405 also works, but will not be quite as crispy
• ½ tsp salt
• 20 g yeast, fresh
• 250 ml water, lukewarm
• 20 ml olive oil
• some thyme and rosemary, dried, for sprinkling, about 1 tsp each
• Sea salt, coarse, for sprinkling
• Olive oil for brushing
• some cocktail tomatoes, halved

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

First, lightly crumble the fresh yeast and dissolve it in the lukewarm water. Then, mix the flour with the dissolved yeast until the ingredients are roughly combined. Then, add the salt and olive oil. Continue mixing until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rise for 90 minutes (at room temperature). After this time, pour a generous amount of olive oil onto a baking sheet, place the dough on top, and brush it generously with the olive oil. It then needs to rise for another half hour. After the rising time, the dough will develop the typical holes that you can simply press into with your fingertips. If it’s very sticky, add a little more olive oil. Finally, add the halved cherry tomatoes, the dried herbs, and coarse sea salt. The focaccia then needs to bake at 220°C fan-assisted oven for about 20 minutes and can then be served immediately. Tip: Olives or thinly sliced ​​onions also work well instead of the tomatoes.