Italian focaccia with cherry tomatoes

Prep Time:

90 minutes

Cook Time:

25 minutes

Cooling Time:

–

Servings:

Put the flour in a mixing bowl and mix with salt and dry yeast Add 3 tbsps of olive oil and 300ml of warm water and work into an elastic dough with a food processor.
Put the dough in a bowl greased with olive oil, cover with cling film and leave to rise in a warm place for 1 hour
Grease a rectangular baking tin with olive oil and spread the dough in it. Cover it with a damp kitchen towel and let it rise for another 30 minutes.
Cut cherry tomatoes in half and press them into the dough. Drizzle the focaccia with plenty of olive oil and sprinkle with Italian herbs and Saldoro primal salt.
Bake the focaccia in the oven at 200°C for about 25 minutes until the bread is golden brown.

Mark us @saldorosalt or tagged us #saldoro!