Focaccia barese (tomato and olive focaccia)

Method

1. Add 240ml lukewarm water to the bowl of a stand mixer fitted with a dough hook, then stir in the yeast and sugar. Tip in the flour and salt, then mix at a low speed for about 2 minutes or until combined and forming a dough. Increase the speed to medium and mix for about 8 minutes until smooth and elastic. (Or knead by hand for 12-15 minutes on a dusted worktop – it’s soft and sticky, but don’t be tempted to add extra flour.)
2. Tip the dough onto the worktop, shape into a rough ball, cover with the upturned bowl, then leave at room temperature to rise for 1 hour or until roughly doubled in size.
3. Meanwhile, prepare the tomatoes. Over a bowl or the sink, tear the tomatoes in half with your hands (tearing helps to remove some of their excess liquid). Put the torn tomatoes in a bowl, season with a pinch of salt and set aside.
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4. When the dough is ready, pour 1 tbsp oil into the tin/pot. Transfer the dough to the tin/ pot, then pour another 2 tbsp oil on top. Use lightly oiled hands to gently coax and stretch the dough to fill the tin/pot. Press your fingers into the dough to create a dimpled effect.
5. Add the tomatoes, lightly pushing them into the dough to keep them in place. Do the same with the olives, then sprinkle over the oregano. Cover and leave to rise at room temperature for 1½ hours or so or until puffed up.
6. When the dough is nearly ready, heat the oven to 240°C fan/gas 10 with a baking stone or large oven tray/baking sheet inside so it gets really hot. Slide the tin/ pot onto the hot stone or tray/ sheet in the oven and bake for 20-25 minutes until crisp on the base and golden on top. A little charring on the tomatoes and olives is fine (and encouraged!)