Ingredients:

7 cups of plain flour or bread flour (dough)

3 1/2 cups of room temperature water (dough)

salt to taste (dough)

1 sachet of dry active yeast (7 grams) (dough)

3/4 cups of extra virgin olive oil

cherry tomatoes halves

mix olives

sea salt

rosemary and

3 tbsp of olive oil

Directions:

1. Add all the dough ingredients in a standing mixer and mix until a thick gloopy dough mixture is obtained. Cover with cling film and let rest for 1hour.

2. After 1 hour, return the dough to the mixer and add the 3/4 cups of olive oil. Mix until well corporate. This step can be done by hand by using the folding and stretching step until all the oil is well-corporate.

3. Drizzle more olive oil on top and cover with cling film. Set in the fridge for at least 10 hours for a slow rising process (very important for that focaccia flavor).

4. Drizzle little a bit more olive oil on a tray and add half of the dough. Press the dough flat and fold into an envelope and make into a round dough ball. Add the dough on a wax paper tray and with both hands, with fingertips press until a flat punctured dough is obtained. Add the toppings and drizzle with the olive oil. Bake in a 200c preheated oven for 20 mins. Repeat with the other half of the dough.

5. Once out of the oven, remove the wax paper and let cool on a cake rack.

Bon Appetit!