Margherita Focaccia

1) For the dough, pour the water, sugar and yeast into a large bowl. Mix until the yeast dissolves.

1) Mix the flours in a bowl and add the sugar, oil and baking powder.
2) Pour in the water and begin kneading for 2 minutes.
3) Add the salt and continue kneading until you have a soft, smooth dough. This will take about 10 minutes.
4) Divide into 2 portions, dust with flour and leave to rise, covered, for 2 hours or until doubled in volume.
5) Cut the cherry tomatoes into 4 wedges.
6) Add the finely chopped garlic, salt, oil and oregano.
7) Once the dough is ready, place the soapstone on the bottom of the oven and heat to 220°C using the pizza setting (bottom heat only and forced convection fan).
8) Once the oven has reached the right temperature, take the dough and sprinkle semolina on the pizza peel.
9) Spread the dough on the peel, forming a pizza that almost completely covers the peel.
10) Distribute half of the cherry tomatoes, extra virgin olive oil and Gaeta black olives.
11) Immediately place the pizza in the oven, gently sliding it onto the baking stone from the peel.
12) After 6–7 minutes, carefully remove the pizza from the oven.
13) Repeat the process with the other pizza dough ball and… enjoy your meal.