In a small bowl, using a fork whisk together the yeast, sugar and warm water.

While the yeast is activating add the flour and (first portion of) salt into a large bowl, stir to form a soft and sticky dough.

Cover the bowl with plastic wrap and refrigerate overnight.

After the dough has chilled overnight, pour a couple of tablespoons of olive oil into the bottom of a 23cm cake tin and spread it around the inside of the cake tin with your fingers.

Place the dough in the center of the cake tin and cover tightly with plastic wrap.

Let it sit at room temperature or in a hot water cupboard for a couple of hours, or until the dough doubles.

Toward the end of the rise time, preheat the oven to 200 degrees.

Remove the plastic wrap from the pan and drizzle the remaining olive oil over the dough, then press your (wet) fingers down into the dough, pushing down to the bottom of the pan until the dough is covered in dimples.

Place the rosemary stalks around the edge of the focaccia, popping cherry tomatoes in the gaps and sprinkle the flakey salt.

Bake for 22-25 minutes, or until golden brown and crisp.