• 512 g bread flour
• 10 g kosher salt
• 8 g instant yeast
• 460 g lukewarm water
• butter for greasing
• 4 tablespoons olive oil, divided
• flaky sea salt
• 10 to 14 tomatoes, cut in half

Tomato Focaccia

Directions

1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap to avoid drying out the dough. I use a plastic container with a snap on lid. Leave in the fridge overnight up to 3 days. 
2. Grease a 9×13-inch pan with butter, it ensures that your bread won’t stick to the dish. Pour 2 tablespoons of oil into the center of the pan. Using oiled hands, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the dough in the center of the pan and then roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen.
3. Set a rack in the middle of the oven and preheat it to 425°F. Pour 2 tablespoons of oil over  dough.  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Once you have created your dimples place the tomatoes in the dimples to your liking.
4. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.