Note
1. Grab your leftover dough balls and turn them out onto a clean work surface.
2. Grab your baking tray and drizzle generously with 3 grams of olive oil, using your fingers to rub it evenly along the sides and bottom.

3. Allow the dough to relax for 20 mins.
4. Preheat your Ooni, aiming for 300 °C (570 °F) on the baking stone inside.
5. By now you should be able to use your fingerprints to gently press out and stretch the dough slightly to fill the base of the tray, creating dimples across the surface of the focaccia.
6. Mix 1 teaspoon of salt with 50 millilitres of water in a bowl; pour the salt water over the dough.
7. Squeeze the halved tomatoes over the dough, then press the tomatoes into the dough.

8. Slide the tray into your Ooni and cook for 2 mins with the door closed; using oven gloves, remove the pan, turn halfway and cook for another 2 minutes with the door closed.
9. Remove from the oven, allow to cool for 5 minutes, slice, serve and enjoy! .