Dissolve the yeast in part of the warm water. Place the flour in a bowl, add the salt and olive oil to one side, make a well in the center, and start adding the yeast mixture, mixing with a fork.

Continue adding all the water and incorporating all the flour. The dough will be soft and sticky. If you prefer, you can use a stand mixer to knead.

With this amount, make two focaccias and let them rise directly in the baking pans.

Season the tomato sauce with a little salt and a pinch of sugar. Slice the onion and soak it in cold water for a few minutes.

Spread some tomato sauce over both focaccias. On one, add the sliced onion and black olives; on the other, add halved cherry tomatoes and green olives.

Bake at 435°F (225°C) for 10 minutes on the bottom rack, then lower the temperature to 400°F (200°C) and continue baking for 35 minutes on the second rack from the bottom.