Tomato focaccia with spiced sea salt

Ingredients

1½ tsp dried yeast
300ml/12fl oz tepid water
500g/1lb 2oz strong white bread flour
1½ tsp salt
6 tbsp extra virgin olive oil, plus extra for greasing
5 cherry tomatoes, halved
1 tbsp spiced sea salt (or coarse sea salt if spiced salt is not available)

Method

1. In a small jug, combine the yeast with two tablespoons of the warm water. Leave for 5-10 minutes until foamy.
2. Place the flour, salt, yeast and five tablespoons of olive oil in a bowl and, using your hands, mix to make a dough.
3. Knead the dough until smooth - about five minutes.
4. Transfer the dough to a lightly greased mixing bowl, cover with a clean tea towel and leave in a warm place for about an hour, until it doubles in size.
5. Knead the dough again and transfer it to a 15cm/6in square tin, cover again and leave in a warm place for a further 30 minutes. Preheat the oven to 200C/390F/Gas 6.
6. Using your fingers, make dimples in the top of the bread. Lay the tomatoes over the bread (cut side up) and sprinkle over the spiced sea salt or plain coarse sea salt. Drizzle over the remaining olive oil.
7. Bake in the oven for 15-20 minutes, until the bread is golden and makes a hollow sound when tapped. Remove the loaf from the tin and leave to cool on a wire rack until needed.