200 g water
20 g olive oil
7 g salt
320 g flour (type 00)
1 teaspoon honey or sugar
6 g dry yeast (or 17 g fresh yeast)
Combine the oil, water, salt and half the quantity of flour in a bowl. Mix for 1-2 minutes.
Add the yeast dissolved with sugar in a small amount of water. Add the remaining flour and mix for 10-15 minutes.
Place on a flour-dusted board, cover with a kitchen towel and leave to rest for about 10 minutes.
Grease a baking tin, 40×25 cm.
Fold the dough once to form a rectangle. Place it in the centre of the tin, grease the top surface and place in the (turned-off) oven for 40 minutes to rise.
Stretch the dough inside the tin using your fingers. Season with salt and pour a small amount of water on top. Then pour the olive oil.
Thinly slice the onion. Season with a small amount of salt and oil. Halve the cherry tomatoes.
Use your fingertips to form “wells” characteristic for focaccia.
Cover one third of the dough with onions, the other with tomatoes, and leave the last third “empty” or covered with olives.
Cover with plastic foil and leave to rise again (for about 50 minutes).
Meanwhile, preheat the oven to 220-240 ºC.
Bake the risen focaccia for about 15-20 minutes.