Step 1

Combine yeast with warm water, then set aside until foamy.

Step 2

Mix flour and salt in the stand-mixer bowl or any mixing bowl if you prepare the dough manually.

Step 3

Once the yeast is ready, pour it into the bowl with six tablespoons of olive oil.

Step 4

Mix and knead until you get a smooth dough.

Step 5

Form it into a ball and place it in an oiled bowl.

Step 6

Cover with a clean kitchen cloth and set aside until it doubles (it usually takes me an hour and a half).

Step 7

Drizzle a bit of oil in your baking pan and spread it with your hands --- rubbing your hands with oil in the process.

Step 8

Deflate the focaccia dough and transfer it to the pan.

Step 9

Use your fingers to spread it into the shape of the baking pan (there is no need to reach the edges; it will happen automatically).

Step 10

Cover again with the cloth and set aside until it becomes puffy; about thirty minutes.

Step 11

Preheat your oven to 200°C (375°F).

Step 12

Slice the tomatoes and olives into halves, then arrange them on the focaccia dough.

Step 13

Brush the top with the remaining olive oil.

Step 14

Place in the oven for twenty-five to thirty minutes --- or until it becomes golden.

Step 15

Transfer your tomato and olive focaccia to a rack and cool for at least ten minutes.

Step 16

Slice and enjoy!