Homemade focaccia

Focaccia is a delicious Italian bread, crunchy on top and soft inside, usually served as an accompaniment to other dishes.

Mix water, honey and yeast in a bowl.
Add 200 g (7 oz.) of flour.
Mix thoroughly, then cover tightly with plastic wrap.
Set aside for 1 hour to rise, then put in the fridge.
The dough should rest in the fridge for 24 hours, but a few hours more or less won't make much difference.
Once it has risen in the fridge, add salt, the rest of the flour 90 g (3 oz.) and mix everything together.
Knead the dough for 15 minutes by hand or for 10 minutes with a kneading machine.
Cover the dough and leave it on the counter to rise for 1 hour.
After this time divide the dough into 2 parts and form balls.
Prepare square or round baking trays approximately 24x24cm (9x9 inches).
Pour about 5 tablespoons of olive oil into each baking tray and insert one ball of dough.
Cover with plastic wrap and leave the dough in a warm place to rise for 3 hours.
Preheat the oven to 230°C (450°F).
With your hands slightly dampened, spread the dough throughout the baking tray.
Add the desired combination of ingredients such as dried tomatoes and olives or fresh rosemary and sea salt. Or, as in my case, cherry tomatoes and a mix of herbs.
Put in the oven for 20 minutes.
Serve hot as a snack or cold as an accompaniment to other dishes.