# What You Need:
→ Dough
01 - 500 g (about 4 cups) bread flour
02 - 2 tsp fine sea salt
03 - 7 g (1 packet) active dry yeast
04 - 350 ml (1½ cups) lukewarm water
05 - 3 tbsp extra-virgin olive oil (plus more for greasing)
→ Topping
06 - 200 g (1 cup) cherry tomatoes, halved
07 - 2 tbsp fresh rosemary leaves
08 - 2 tbsp fresh thyme leaves
09 - 2 tbsp fresh chives, finely chopped
10 - 2 tbsp fresh basil, torn
11 - 2 tbsp extra-virgin olive oil
12 - 1½ tsp flaky sea salt
13 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a large bowl, whisk together the flour and salt.
02 - In a small bowl, dissolve the yeast in lukewarm water and let sit for 5 minutes until foamy.
03 - Add the yeast mixture and olive oil to the flour. Mix with a wooden spoon or dough scraper until a sticky dough forms.
04 - Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
05 - Generously oil a 9x13-inch (23x33 cm) baking tray. Gently transfer the risen dough to the tray. With oiled fingers, press and stretch the dough to fill the tray, creating dimples all over the surface.
06 - Cover the tray with a towel and let the dough rise again for 30–40 minutes.
07 - Preheat the oven to 220°C (425°F).
08 - Drizzle 2 tbsp olive oil over the dough. Scatter the cherry tomatoes, herbs, and flaky salt evenly across the top. Add black pepper to taste.
09 - Bake for 22–25 minutes, or until the focaccia is golden brown and the edges are crisp.
10 - Let cool slightly before slicing. Serve warm or at room temperature.
