Cherry tomato focaccia

Preparation -- 20 minutes + waiting time

First, we need the yeast to get active. COMBINE yeast, lukewarm water and sugar in a small bowl and whisk well. Wait about 10 minutes, you'll notice the mixture will become foamy. SIFT the flour into the large bowl of your stand mixer, or on your work surface.

ADD a pinch of salt and combine them. ADD olive oil to the yeast mixture and slowly pour the yeast and oil mixture little by little into the flour while your mixing at medium speed. Keep on mixing until the dough ball forms.

COVER the dough ball with a damp kitchen towel and set in a warm place for an hour, or until the dough has doubled in size. Finely CHOP the sun-dried tomatoes and mix with the dough ball. 

FLATTEN the dough ball and create holes with your finger for the cherry tomatoes. PRESS the cherry tomatoes in the holes and cover them with a damp kitchen towel.

Let it rise half an hour, or until again doubled in size. Meanwhile, PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. 

Baking the cherry tomato focaccia -- 20 minutes

BAKE the focaccia for about 20 minutes, depending on your oven. The bread should have a lovely golden brown colour. DRIZZLE with olive oil and finish the bread with coarse salt.

SLICE the bread into any shape you like.