In a large bowl, pour in the warm water and add the crumbled yeast. Stir until the yeast is fully dissolved, then add the sugar and two tablespoons of olive oil.

Gradually add the flour and a level teaspoon of salt. Mix as you add the flour, aiming for a smooth, elastic dough. Do not add more water—just keep adding flour until the dough is uniform and pulls away from the sides of the bowl.

Shape the dough into a ball and let it rise for two hours in the same bowl, covered with a kitchen towel. After the first rise, transfer the dough to an airtight container and refrigerate.

After about 20 hours, remove the dough from the fridge and knead it briefly, adding a little flour if needed. Let the dough rest in a warm place for at least one hour.

To assemble the focaccia: Wash, dry, and slice the cherry tomatoes. Season them with olive oil, salt, and plenty of black pepper. Wash and dry the escarole thoroughly, chop it into small pieces, and season with olive oil and black pepper.

Roll out the risen dough to fit the bottom of your baking pan. Place the dough in the pan, which you have greased with a little olive oil. Spread the dough evenly to cover the pan. Let the focaccia rest for another 30 minutes.

Scatter pieces of anchovy fillets and some of the prepared tomatoes over the dough. Bake in a conventional oven at the highest temperature (about 430°F/220°C) for 6 to 7 minutes.

Remove the focaccia from the oven, then add the remaining tomatoes, the cheese, and the escarole. Return to the oven and bake until the focaccia is golden and the edges are crisp.

When done, generously sprinkle with freshly ground black pepper.