If your yeast needs prior activation, add it with the sugar to lukewarm water until it turns bubbly. Otherwise, you can combine it with the other ingredients right away.

Combine all ingredients, except the cherry tomatoes, in a mixing bowl. Reserve 1-2 tbsp olive oil to drizzle over the focaccia before baking. The dough doesn’t need much kneading. It will be rather wet and sticky.

Cover the bowl with a clean cloth and let the dough rise for at least 1 hour.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Pour the dough onto the backing sheet and gently spread it out. Try to destroy as little yeast bubbles as possible in this process.

Slice the cherry tomatoes in half and gently press them face-up into the dough. Give the focaccia a generous sprinkle of sea salt and top it with olive oil.

Let the focaccia rest on the baking tray for at least 45 minutes before baking.

Place the Cherry Tomato Focaccia in the oven and bake for 20-25 minutes or until turning golden brown. Be careful that it doesn’t burn.