Place all the flour in a bowl. Dissolve the yeast in 1/3 cup warm water (about 100 grams) and add it to the flour. Add the salt and start mixing, gradually adding the remaining water. The dough should be soft and slightly sticky, but not runny.

Let the dough rise in a warm place (near a radiator or in a turned-off oven that was preheated) for about 1 hour.

Prepare a baking pan (a large round 16-inch pan is best, but I used a rectangular one) with parchment paper and lightly grease it.

The original recipe greases the pan directly without parchment, but I preferred this method to use less oil.

With oiled hands, take the risen dough and spread it in the pan to cover the entire surface.

Spread the tomato purée over the top of the focaccia.

Cut the cherry tomatoes in half and place them on the focaccia, cut side down.

Rinse the olives to remove the brine and add them on top of the focaccia.

Sprinkle generously with oregano and a pinch of salt.

In a small glass, mix 1/3 olive oil and 2/3 water to make an emulsion. Whisk with a spoon, then pour over the focaccia.

Bake at the highest oven temperature on the bottom rack for 10 minutes, then move the focaccia to the middle rack, lower the temperature to 400°F (200°C), and bake for another 20-25 minutes.