Pour warm water into a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt.

Add about half the flour and stir vigorously with a wooden spoon for about 1 minute. Add the remaining flour and work it in with the spoon. When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is quite sticky, but if possible, do not add extra flour, which will otherwise make the focaccia less fluffy.

Generously oil a clean bowl with olive oil. Put the dough in it and turn it over until it is coated with oil. Cover the bowl tightly (with a lid or cling film) and let it rise at warm room temperature (in summer) for about 30 minutes. It takes a little longer if it's colder.

Line a 33x23 cm pan with parchment paper and additionally grease it with oil. Carefully transfer the risen dough into the pan, trying to stretch it evenly, without draining the dough, until it fills the baking dish.

Drizzle the dough with 1 tablespoon of olive oil and spread evenly on the surface with your fingers. Sprinkle dried thyme over the dough, then brood it with your fingers.

Let the dough rise a second time for 20-30 minutes until it is completely inflated. During the rise, it is not necessary to cover, as the dough is oiled and does not dry out.

Bake focaccia in a preheated oven at 200°C until golden brown, about Cool baked focaccia bread for at least 10 minutes before cutting, better a little longer.

Top with fresh dill and cherry tomatoes. Enjoy!