Focaccia pugliese with cherry tomatoes

Start with the cold water and about 10% of the flour and mix to a pastella with no lumps, the consistency of thickened cream.

Break the fresh yeast up into the pastella so it spreads through.

Work the rest of the flour in a little at a time, about 10 minutes, mixing as fast as you can; the wholemeal can go in with the rest.

At 70% hydration the dough is sticky; work in all the salt once the flour is incorporated.

When all the flour is in, move from the bowl onto the bench and mix until the dough stops breaking off when pulled, which is incordato.

Add the oil last, for elasticity, and work it in.

Put the dough in a bowl with a touch more olive oil on top, cover with cling film and leave four hours.

Cut into 600 g pieces and roll each into a ball by getting the fingers underneath and folding it into itself.

Set the balls on a tray, covered, for another four hours; eight hours altogether.

Oil the tray. Turn a ball out onto a well floured surface and press it very lightly out into a circle.

Tap off the excess flour, lay it in the tray, add a little more oil on top and dimple it with your fingers so the oil sinks in.

Press in the halved cherry tomatoes, be generous with the oregano, and finish with sea salt.

Bake with the oven base at 310 degrees and the top at 250 degrees for 12 to 15 minutes, without turning, until golden brown, risen to double and cooked underneath.

Variation: top the second one with salami, eggplant and mozzarella di bufala, and spoon stracciatella over it once it is out of the oven.