Preparation

1. Start by dissolving the salt in water and mix the olive oil
2. Then mix the flour with the yeast
3. In a bowl add the two mixtures and work until they are homogeneous
4. In a bowl, place 600 grams of T55 flour, and make a hole in the middle.
5. With the dough ready, let it rise for 12 hours
6. Repeat the recipe and mix with the previous one
7. . After that time, let it rise for 2 more hours (do not refrigerate)
8. . Before baking, season and grease the baking pan with garlic olive oil, fleur de sel, and add cherry tomatoes, rosemary and olives
9. Bake for 20 minutes at 180°C
10. At the end, cut the focaccia into squares and serve still warm.