Rub the fresh yeast between your hands over the flour.
Gradually add the salt water to the flour and knead in. Gradually work in the sugar and olive oil.
Knead the dough vigorously for 10 minutes. As soon as the dough is elastic and no longer sticky, cover and leave to stand at room temperature for 2 hours. Then place in the fridge for 24 hours.
Take the dough out of the fridge after a day and leave it covered at room temperature for 2 hours.
Brush the baking tray with olive oil and press the dough into the rectangular shape with your fingers. Use your fingertips to create small hollows.
Cut the cherry tomatoes in half and squeeze out the juice from the tomatoes over the focaccia. Then press the squeezed tomatoes with the closed side deep into the dough. Leave the foccaccia to rise for another 30 minutes.
Sprinkle the focaccia with coarse salt and oregano, drizzle with a few drops of olive oil and bake in a preheated oven at 180° C for 25 minutes until golden brown.