Tomato and Potato Herb Focaccia

1.In a small bowl, dissolve the sugar in the warm water, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2.In a large mixing bowl, combine the flour and fine sea salt. Make a well in the center and pour in the activated yeast mixture and 2 tablespoons of olive oil.

3.Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

4.Lightly oil a large bowl with olive oil, place the dough inside, and turn it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5.While the dough rises, preheat your oven to 220°C (425°F). Prepare a baking sheet by lining it with parchment paper or lightly oiling it.

6.Once the dough has doubled, gently punch it down and transfer it to the prepared baking sheet. Using your fingers, stretch and press the dough out to a roughly 12x16 inch (30x40 cm) rectangle, about 1 inch thick.

7.Arrange the thin potato slices evenly over the dough, pressing them lightly into the surface. Scatter the halved cherry tomatoes on top, cut side up.

8.Sprinkle the chopped rosemary and thyme evenly over the focaccia. Drizzle generously with olive oil (about 2 tablespoons) and season with coarse sea salt and freshly ground black pepper.

9.Let the assembled focaccia rest for 15 minutes to allow the toppings to settle and the dough to relax.

10.Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the potatoes are tender when pierced with a fork.

11.Remove from the oven and let cool slightly on a wire rack. Drizzle with a little more olive oil if desired before slicing and serving.

12.Serve warm or at room temperature as a flavorful snack or accompaniment to your meal.