Dilute the yeast in warm water. Add it to the flour and sugar, mix, then incorporate the salt and 1 tbsp of olive oil.
Let the dough rest for 15 minutes, then perform 6 to 7 folds with wet hands. Repeat this entire process 3 times in total, with a 15-minute rest between each series of folds.
Cover the dough and let it rise for 1 hour.
Transfer the dough to a well-oiled baking pan. Perform a final set of folds, flip it over, and let it rise for another 1 hour.
While the dough rests, prepare the topping by cutting the cherry tomatoes in half and mixing them with olive oil, salt, and oregano.
Once the dough has doubled in volume, drizzle generously with olive oil and press your fingers deep into the dough to form dimples. Evenly distribute the marinated tomatoes and their juices over the top.
Bake in a static oven on the bottom rack: 15 minutes at 230°C (445°F), then 10 minutes at 200°C (390°F).
Let the focaccia rest for 10-15 minutes before removing it from the pan. Enjoy warm!
Cook it hands-free.
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