Mix the dry ingredients

• Combine the flour, dry yeast and salt in a large bowl.

Make the dough

• Pour in the lukewarm water and the olive oil.
• Mix with your hand or a spatula until no dry flour remains and a sticky dough forms.

Rest the dough

• Cover the bowl and let the dough rest so the flour hydrates.

First rise

• Leave the covered dough to rise until doubled in volume.

Shape in the tray

• Oil the baking tray generously and transfer the dough into it.
• Stretch the dough gently towards the corners and let it relax before stretching again.
• Cover and let it rise a second time.

Dimple and top

• Press your fingertips all over the dough to create deep dimples.
• Scatter the rosemary leaves and halved cherry tomatoes over the top.
• Drizzle with olive oil and sprinkle with flaky salt.

Bake

• Bake in a preheated oven at 220 °C until golden and crisp on the edges.

Cool and serve

• Slide the focaccia onto a rack and let it cool slightly before cutting into squares.