Ana Maria Brogui's Focaccia

Prepare the pre-ferment (sponge): In a bowl, mix the warm water, yeast, sugar, and all-purpose flour. Let it rest for 5 minutes.

In another bowl, place the sifted all-purpose flour and add the sponge mixture. Mix until you get a smooth dough (it's normal for the dough to be wet).

Add olive oil and salt to the dough. Mix again and let it rest for 1 hour and a half, covered with a cloth, so it doubles in volume.

Grease a baking sheet with olive oil. Place the dough on the baking sheet and drizzle with more olive oil. Fold the dough over itself a few times to incorporate air.

Spread the dough across the entire baking sheet. Drizzle with more olive oil.

Wet your fingertips with water and press down into the dough, creating indentations.

Decorate with halved cherry tomatoes, olives, and basil. Finish with flaky sea salt and black pepper.

Let the dough rest for another 20 minutes after adding the toppings.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and bake the focaccia for 50 minutes, or until golden brown.