Dissolve the salt in lukewarm water and pour it into the stand mixer along with the sugar, 40 ml of oil, and 300 g of flour. Mix everything together until you have a smooth dough.
Add the brewer's yeast in small pieces and knead for 3–4 minutes.
Then add the remaining 300 g of flour and continue kneading until the dough pulls away from the sides on its own and clings to the dough hook of the stand mixer. At that point, the dough is ready.
Pour 50 ml of oil onto the baking sheet, place the dough on top, and brush it with the oil on the baking sheet.
Then place the baking sheet in the oven (with the oven turned off but the light on) for about 40 minutes.
Once the first rising period is over, gently spread the dough onto the baking sheet, making sure there is enough oil underneath to prevent it from sticking, and brush the surface with oil again. Return the baking sheet to the oven with only the light on and let it rise for about another 40 minutes.
At this point, use your fingers to create the characteristic holes in the focaccia, brush the surface again with oil, and sprinkle fine salt over it. Return the baking sheet to the oven for the final rise, which will take about 30 minutes.
Wash and cut the cherry tomatoes, remove the baking sheet from the oven, place the cherry tomatoes on the focaccia, and sprinkle the surface with lukewarm water.
Preheat the oven to 200°C and bake for 15 minutes.
As soon as the focaccia is ready, place it on a wire rack to cool.
Focaccia with Cherry Tomatoes
My passion for yeast-risen baked goods is endless—I could eat them at any time of day! Today I’m sharing a recipe for focaccia with cherry tomatoes made with brewer’s yeast. The recipe is simple, and success is guaranteed!