Aperitif focaccia with olives, tomatoes, coppa and arugula

Preparation time: 30 minutes; Resting time: 1 hour 30 minutes; Cooking time: 25 minutes; Recipe for 6-8 people

For the focaccia :  
500 g flour 
20 g fresh baker's yeast  
300 g lukewarm water 
12 g salt 
12 g sugar 
5 cl olive oil for the dough + 15 cl olive oil before cooking 
A few sprigs of thyme 
Fleur de Sel Le Paludier de Guérande 

For the garnish :  
150 g cherry tomatoes  
80 g green and black olives  
50 g arugula  
100 g coppa cheese 

Step 1:
Pour the flour into a large bowl and form a well.  
Add the salt and sugar on one side.  
Crumble the fresh yeast into the well.  
Add the warm water and two tablespoons of olive oil on top.  
Knead the dough in a food processor or by hand for 10 minutes.  
Cover the dough with cling film.  
Leave to rise for one hour at room temperature. 

Tip: If you wish to prepare the dough the day before, you can leave it to rise overnight in a cool place before baking it the following day.  

Stage 2: Finishing and baking  
Transfer the dough to an oiled ovenproof dish.  
Cover with a cloth and leave to rise again for 30 minutes.  
Add 15 cl of olive oil to the top and make holes in the dough with your fingers at regular intervals.  
Halve the cherry tomatoes.  
Arrange them on top and do the same with the olives. 
Finish by adding a little Le Paludier de Guérande fleur de sel and fresh thyme.  
Bake for 25 to 30 minutes in an oven preheated to 200 degrees.  

Once out of the oven, top with arugula and chopped coppa.