A light and airy focaccia with tomatoes and onion. It makes beautiful bread to eat all on its own!

In a bowl combine the yeast, water, flour, and salt and mix together to create a wet and well-combined dough. 

The dough

Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour, one set every 15 minutes.

A stretch and fold method is when one side of the dough is stretched up and pulled over itself.

The bowl is then turned and this move is repeated on the following side. 

Continue stretching and folding and turning the bowl until all sides have been folded. That is one set of stretch and folds.

The first set of stretch and folds will be very shaggy and the dough will rip easily.

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By the last stretch and fold there will be a significant difference in texture and the dough should be able to stretch up quite high and feel strong. 

Coat a cast iron skillet or baking tray with olive oil. Tip the dough into the oiled skillet. Leave it to sit and rest for 5 minutes.

Proofing

Use oiled fingers to spread the dough out. Proof at room temperature for around 1 to 1.5 hours until it has doubled and it jiggles when the skillet is shaken. 

Preheat the oven. Drizzle more olive oil over the focaccia, then use oiled fingers to create deep dimples in the dough, pushing all the way down. Do this all over the bread. 

Topping

Top the focaccia with sliced garlic, pushing the garlic into the dough. Repeat withe sliced onion and rosemary, then top with sliced cherry tomatoes.

Sprinkle with flaky salt. Bake the focaccia until puffed and golden brown. Remove it from the oven.

Carefully remove it from the skillet. Let it cool on a tray for at least 15 minutes before serving.