400g of Poolish
60g of Flour
8g Sea Salt
Cherry Tomateos
Fresh Oregano
Olive Oil
Olives
Salt

Two 8 inch deep pans
Medium size bowl for dough
Plastic wrap
Pizza stone
Grill or oven

Add salt to flour
Add flour to poolish
Incorporate flour in dough until smooth
Add a little olive oil to medium size bowl and rub along the sides
Make dough into a ball and make smooth
Add dough to bowl and cover with plastic
Let rest for 2hrs in room temperature
Remove plastic (it may stick to dough)
Mix a little with your hand (add oil to hand if sticky)
Remove from pan and make into ball.
Put back in bowl and cover again.
Let rest at room temp for 1 hr.
Add olive oil to baking pans
Split dough in two equal halves.
Make two dough balls
Put balls in center of pans
Cover with plastic wrap.
Leave at room temp for 1 hour.
Check for stickiness to pan and add oil to top
Gently press dough to edges of pan (try to have oil under the dough)
Cut and break tomatoes over Focaccia and place on dough
Add fresh oregano to dough
Add pinch of Salt and to top
Let rest for 30 minutes at room temperature
If using oven set to 450 deg
If using grill place stone in grill and set temp to max (400 deg)
Put in grill and leave until brown.
Cook in oven 15-20 min
Remove and let sit for 15 minutes