Black Sea focaccia with sprat

Ingredients

• 500 g. type 00 flour (can also be other white)
  
• 1 packet of dry yeast
  
• 1 tbsp sugar
  
• 350 ml warm water
  
• 10-15 cherry tomatoes (can also be dried)
  
• chopped green olives
  
• 4-5 chopped garlic cloves
  
• sea salt
  
• olive oil for sprinkling
  
• black peppercorns and bay leaf
  
• 1 can of Tzatziki in tomato sauce

Preparation

1. Dissolve the sugar in warm water, add the dry yeast and let it activate for 10-15 minutes.
2. In a large bowl, mix the flour and salt. Add the activated yeast mixture to them.
3. Knead the dough. It will become sticky. Do not add more flour. Add olive oil. Knead for 3-5 minutes until it stops sticking.
4. Grease a bowl with olive oil and leave in a warm place to rise for 30 minutes or until doubled in size.
5. Grease the kitchen counter and knead for 3-4 minutes until all the air is removed from the dough.
6. Grease a standard rectangular baking pan and spread it over the entire surface with your fingers. Your hands should be greased the entire time. The thickness we are looking for is about 1cm.
7. Make indentations with your fingers where we will place the tomatoes. Distribute the olives and sprinkle with the garlic.
8. Leave in a warm place to rise for another 30 minutes.
9. Now it's time for the fish. Divide them among the tomatoes. You can also use the sauce from the can.
10. If desired, sprinkle with black peppercorns and bay leaf. Sprinkle with sea salt crystals and drizzle with olive oil.
11. Preheat the oven for 10 minutes at 200g with fan. Bake the focaccia again at 200g for about 40 minutes or until golden brown.
12. When it cools slightly, drizzle with olive oil, cut and enjoy the whole sea.