Semolina Focaccia

Method

1. Mix 400 g semolina and 100 g type 0 flour with 340 g water. Let it absorb without kneading (autolysis). Rest 1 hour.
2. Add 20 g water and 6 g yeast to the dough and mix.
3. Add 10 g salt, 1 tablespoon water, and 30 g extra virgin olive oil. Knead energetically until the dough becomes smooth and elastic (it will be sticky initially). Rest 30 minutes.
4. Let the dough rise until doubled in volume.
5. Meanwhile, cook halved cherry tomatoes in a drizzle of oil with salt, half a teaspoon of sugar, and oregano. Let cool completely.
6. Prepare a 25×35 cm baking tray. Transfer the dough to the tray and let it rest for 40 minutes.
7. Mix 3 tablespoons water and 1 tablespoon oil. Pour the mixture over the dough. Dot the top with Taggiasche olives and the cooked cherry tomatoes.
8. Let the focaccia rest for another 30 minutes. Meanwhile, preheat the oven to 240°C static mode.
9. Bake on the lower rack for 10 minutes, then move to the middle rack and bake for another 10–12 minutes until golden.