Cherry Tomato and Basil Focaccia

Make the Dough

1. In a large bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
2. Add bread flour, salt, and 1 2/3 fl oz olive oil to the yeast mixture. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Assemble the Focaccia

1. Grease a 9x13 inch baking pan generously with olive oil.
2. Punch down the dough and gently press it into the prepared baking pan, stretching it to fill the corners.
3. Cover the dough and let it rest for another 20-30 minutes.
4. Preheat your oven to 425°F (220°C).
5. Dimple the surface of the dough with your fingertips. Drizzle generously with olive oil.
6. Scatter the halved cherry tomatoes, minced garlic, and torn basil leaves evenly over the dough.
7. Sprinkle with coarse sea salt.

Bake

1. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
2. Remove from oven and let cool slightly in the pan before transferring to a wire rack.