Focaccia

Place the cherry tomatoes, wild thyme, olive oil, and a pinch of salt in a food processor and blend until smooth.

Combine 300 g of water and 400 g of flour in a large bowl. Dissolve 1 g of instant yeast in 30 g warm water and add it to the mixture. Dissolve 6 g of salt in 20 g water and add it as well.

Knead thoroughly until a smooth, elastic dough forms, ensuring sufficient gluten development to trap air.

Let the dough rest and ferment at room temperature for 30–45 minutes.

Roll out the focaccia dough evenly in a baking pan.

Brush the surface of the dough with olive oil using a pastry brush or wooden spoon.

Use your fingers to press dimples into the dough, which helps distribute the sauce evenly during baking.

Evenly spread the prepared tomato sauce over the dough.

Bake the focaccia in a preheated oven (for example, at 200°C) until it is golden and cooked through.

Remove the focaccia from the oven, cut it into slices, and serve.