1½ teaspoons dry active yeast
4 cups ‘00’ flour, plus some to sprinkle (or all-purpose flour)
½ cup semolina
120ml extra virgin olive oil
2½ teaspoons sea salt
250g fresh Melody or mixed coloured cherry tomatoes, cut into quarters
200g canned Italian cherry tomatoes
3 teaspoons dried oregano
20 leaves fresh oregano (optional)
10 leaves fresh basil (optional)
5 cloves garlic, sliced

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2.Put 1 cup lukewarm water in a medium bowl and dissolve the yeast.
3.In another medium- sized bowl, put 1 cup flour and ¼ cup semolina.
4.Make a well in the centre, add the yeasty water, mix it well and sprinkle it with a little flour.
5.Cover with a cotton dish towel and let rest in a warm place away from any draughts until it has doubled in size (about 20 minutes).
7.Mix 3 cups flour and ¼ cup semolina in a large bowl and make a well in the centre.
8.Place the dough starter in the middle, then add 1 cup lukewarm water, 20ml extra virgin olive oil and the sea salt.
9.Start to incorporate all the ingredients into the starter dough, first using a spoon then your hands.
10.Knead in a folding motion until all the flour and semolina is incorporated and the dough makes a large ball that is smooth and elastic.
11.Cover the ball with plastic wrap and let it rise for 30 minutes.
13.Put the fresh tomatoes in a bowl and mix in the canned tomatoes, 2 teaspoons of dried oregano, the fresh herbs, 50ml of oil, sliced garlic and salt and pepper to taste.
14.Let it rest, covered, until the dough is ready.
16.Grease a large baking tray with about 25ml of olive oil.
17.Put the proved dough onto the tray and stretch it by hand towards the sides of the tray.
18.Spread the tomatoes on top and use your fingers to push them into the dough, making sure most of the tomato is combined with the dough.
19.Sprinkle with the rest of the oregano.
20.Cover with a cotton dish towel and let the focaccia prove again for 40 minutes minimum.
21.Heat the oven to 200°C. When the focaccia has proved, remove the towel and bake for 20 minutes.
22.Serve it hot or at room temperature, adding the remaining extra virgin olive oil (use more or less, to taste) and a sprinkle of flaky salt and pepper, if desired.

Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth