Foccacia w/ Plenty of Tomato, Rosemary and a generous crunch of salt flakes.
Mix together 14g dried yeast with 650ml tepid water. Then add 500g strong bread flour, whisk into smooth batter, leave it for an hour to come alive.
Mix in another 500g flour and 25g salt, until there are no lumps. Leave to rise for an hour in an oiled bowl.
Turn oven on to 200*C, knock back dough, put into baking paper lined tray. Prove until increased by a third then poke holes, big lick of tasty extra virgin olive oil, cover in cherry tomatoes, rosemary and a generous crunch of sea salt flakes.
Bake for 50 mins, but check before. Resist cutting in too soon!