Focaccia Barese

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Mix the ingredients using hook attachment, 5 mins. 1st speed then 10 mins. 2nd speed or until we reach the window pane.
Rest for 30 mins.
Scale into 300g. Roll into a ball. Place in round molder.
Rest for 45-60 minutes at 30°C 75 RH.
Press the cherry tomatoes into the dough by hand, pushing them all the way in.
Proof again for 45 mins at 37°C 80 RH.
Bake for 15-18 mins depending on the size at 240°C with initial steam. Brush with olive oil after baking.

Season the tomato with salt, olive oil and oregano. Let it rest for about 2 hrs. for better flavor. Top in the dough before baking.

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