How to make
Dissolve the yeast in 3 1/3 tbsp (50 ml) of lukewarm water and add sugar. Sprinkle with a pinch of flour and let it rise. In a suitable bowl, combine olive oil, salt, flour, water and rest the already effervescent yeast.
Knead the dough, which is left in a bowl sprinkled with a little flour. Let it rise for about 2 hours. Brush a round pan with olive oil, spread the dough and make indentations with your fingers. Add the previously dissected into two cherry tomatoes.
Season with black pepper and salt, pour the remaining olive oil in. Allow the dough to rest for half an hour. Bake the Focaccia in a preheated 360°F (180 °C) oven for 30-odd minutes.
