Focaccia with cherry tomatoes

Ingredients

The dough :

• 150 gr wholemeal flour
• 150 gr flour
• 50 gr parmesan
• 10 gr salt
• 15 gr fresh yeast
• 210 ml water at room temperature
• 10 ml olive oil
• 18 cherry tomatoes
• oregano
• salt flower
• 10 ml olive oil

Preparation

• Put the flours in a bowl, add the grated parmesan. Put the salt on a side of the bowl and the fresh yeast on the other side.
• Pour the water and the olive oil and kneed at medium speed for about 10 minutes. Put the dough to rise for 2 hours at room temperature and then, cover it with plastic wrap and put it in the fridge for 1 hour.
  
• Apply some pressure on it to take the air out, and then transfer the dough on a pizza pan covered with baking paper. Spread the dough with your hands to give the dough a round shape.
• Wash and cut the cherry tomatoes in half then arrange them on top of the dough with the round side on top. Sprinkle with oregano, salt flower. Baste with olive oil.
  
• Let the dough rest for 30 minutes at room temperature, then bake 20 minutes at 180°C (400°F).
• That's it !