Anchovy Focaccia

Dissolve the yeast in 100ml warm water, add 2 tablespoons of olive oil and a pinch of sugar

Mix well

Pour the flour and semolina into a bowl, create a hollow center, pour in the dissolved yeast mixture and adjust the salt

Work the dough with your hands until it becomes elastic

If needed, add more water or flour

Make an incision in the shape of a cross on the dough, brush with olive oil, cover with plastic wrap and a cloth

Let rest for 1 hour

Afterwards, open the dough onto a greased baking sheet and let it rest in a warm place for another hour

Distribute the cherry tomatoes and anchovies over the dough, sprinkle with dried oregano and coarse salt

Bake in a preheated oven at 200°C for about 45 minutes, until the focaccia is well golden.