Focaccia barese: the original recipe from Puglia

Perini tomatoes 500 g – (or San Marzano type)
Barese olives as desired
Cherry tomatoes as desired
Fine salt as desired
Oregano as desired
Extra virgin olive oil as desired
to grease the dough and the dish
Extra virgin olive oil 50 g To prepare the Barese focaccia, pour the flour into a bowl 1. Put the brewer’s yeast in a small bowl and add 50 g of water 2, then mix with a spoon to dissolve it 3.

Pour the water in which you dissolved the yeast into the flour 4, starting to knead. Then add the salt 6 and add the rest of the water to dissolve it 6.
Knead well with your hands until you get a smooth dough 7, then add the sugar 8 and continue kneading. Now transfer the dough to a work surface 9.

Work the dough again with your hands until it is smooth 10, then give the dough a spherical shape 11, sprinkle with a little flour and cover with a clean tea towel 12. Leave to rise for an hour away from drafts.