Add the flour into a large bowl, make a well in the centre then add the water, yeast, olive oil, salt, and sugar. Combine the mixture by hand, then knead well until the dough is smooth and soft. Form the dough into a ball, transfer into a lightly greased bowl, cover and set aside to prove for 1 hour.

Tip: Prove the dough in a warm place. Alternatively you can transfer the dough into a large sealed container and refrigerate the dough overnight, for a long slow fermentation. The following day, bring the dough to room temperature before continuing this method – transferring it into the drawer etc.

Grease the bottom of the drawer with olive oil, transfer the dough into the drawer. Coat your fingertips with oil, use your fingertips to create indentations in the dough, then evenly distribute the brine on top of the dough. Finish with the olives and halved tomatoes.

Cover and allow to prove for a further 30 minutes.

Select the OVEN, PIZZA, 190°C function, set 15 minutes and press START.

Once cooked, remove the drawer, allow the focaccia to cool slightly then remove from the drawer and serve.