Focaccia Barese with Tomatoes and Olives

Preparing the Dough In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let stand for 10 minutes, or until foamy.

2.In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a dough forms.

3.Transfer the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

Assembling the Focaccia Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.

5.Punch down the dough and transfer it to the prepared baking sheet. Press the dough with your fingertips to create dimples.

6.Arrange the cherry tomatoes, olives, and rosemary leaves on top of the dough. Drizzle with olive oil and sprinkle with sea salt and black pepper.

Baking the Focaccia Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.

Finishing Touches Once out of the oven, drizzle the focaccia with olive oil and sprinkle with sea salt flakes. Let cool slightly before slicing and serving.