01.  Roll out the bread dough on a baking sheet or in the 28 cm Master Swiss IronPot.

02.  Press down on the dough with your fingers to create small indentations.

03.  Place the cherry tomatoes and basil leaves on top of the dough.

04.  Drizzle generously with olive oil and sprinkle with coarse salt and black pepper using the Master Swiss Grinder.

05.  Leave to rest for 30 minutes.

06.  Preheat the oven to 200°C and then bake the focaccia for 20-25 minutes, until golden brown.

07.  If desired, sprinkle with fleur de sel before serving.