Focaccia with black olives and cherry tomatoes

Preheat the oven to 180°C.

Mix the yeast with the lukewarm water and stir well. Combine the flour, 1 tablespoon of World Spice Blend - Tuscany Herbs, and the sea salt. Then add the yeast mixture and 2 tablespoons of olive oil and knead into a smooth dough. Form the dough into a ball and place it in the center of the mixing bowl. Cover the bowl with a warm, damp tea towel and let the dough rise in a warm place for 45 minutes.

Meanwhile, halve the cherry tomatoes and pick the oregano leaves.

Line the bottom of a baking pan with parchment paper and drizzle with 2 tablespoons of olive oil. Spread the dough in the pan and pour the remaining olive oil over it. Use your fingers to gently press the olive oil into the dough.

Finally, divide the black olives, cherry tomatoes, oregano and the remaining World Spice Blend - Tuscany herbs over the dough.

Place the baking tin in the preheated oven and bake for 25 minutes until golden brown and cooked through.

Remove the focaccia from the baking tin, cut into pieces and serve.