First, the yeast and sugar are dissolved in lukewarm water and left to stand for five minutes. Then it is kneaded briefly with flour and salt. When the dough slowly comes together, add the olive oil and knead for about ten minutes.
Now place the dough on a floured work surface, sprinkle with a little flour and knead for another three to four minutes. Return the dough to the mixing bowl and let rise, covered, for about an hour until the dough has doubled.
After the rest period, the baking sheet (36 cm x 26 cm) is generously coated with olive oil, sprinkled with polenta or semolina and the dough is spread over it. Now distribute the olive oil over the dough and prick the dough with your fingertips to get the typical focaccia look.
For the topping, wash and halve the date tomatoes and dice the sheep’s cheese. Then the tomatoes, sheep’s cheese, olives and thyme are spread over the dough.
Now a clean kitchen towel is washed off with hot water, squeezed out and the baking sheet is covered with it. So the focaccia has to rest for another 30 minutes.
Then the bread can be placed in the preheated oven at 200 ° C top and bottom heat for approx. 20-25 minutes until it is golden brown.
In the meantime, the garlic oil can be prepared. To do this, the olive oil, softened butter, pressed garlic and salt are mixed together.
After the baking time, the garlic oil is spread over the hot focaccia, garnished with the basil leaves and your delicious bread is ready.