Ingredients

• 500 g semolina flour* or semolina
• 1 teaspoon instant yeast
• 1 and 1/2 teaspoons salt
• 400 ml water
• extra virgin olive oil
• 2 teaspoons dried oregano
• 400 g cherry tomatoes
• coarse sea salt
• 4 tablespoons breadcrumbs

Preparation

1. Pour flour into a larger bowl, add yeast, salt and mix. Gradually pour cold water while gently stirring with a wooden spoon and pulling flour toward the center, slowly combine ingredients. Knead by hand in the bowl for no more than 1 minute, then coat with 1 tablespoon oil, cover and refrigerate for 24 hours to rise.
2. Place dough on a counter lightly dusted with flour, flatten into a thin sheet, then fold in half, stretch a bit and fold again, repeat once more. Gently stretch dough in your hands into a larger sheet and place in a 25 x 36 cm pan previously coated with 1 tablespoon oil and dusted with breadcrumbs.
3. Stretch dough toward the edges of the pan, arrange tomato halves cut side up and gently press them into the dough. Sprinkle with dried oregano, drizzle with 3 tablespoons extra virgin olive oil and leave for an hour to rise.
4. Preheat oven to 230 degrees C. Place risen focaccia in oven and bake for 25 minutes until golden. For 2-3 additional minutes you can turn on the grill function or set maximum temperature to brown the top more.