Weigh the semolina flour, bread flour, boiled potato, active dry yeast, salt, olive oil, and water.

Combine the semolina flour, bread flour, boiled potato, and active dry yeast in the large mixing bowl.

Gradually add the 325 ml water while mixing until a shaggy dough forms.

Knead the dough for 10 minutes until it becomes smoother and elastic.

Add the 12 g salt and knead until no salt granules remain.

Rest the dough for 15 minutes, covered in the bowl.

Add the 20 ml olive oil and knead until it is fully absorbed.

Cover the dough and let it rise for 120 minutes, or until doubled in volume.

Oil the baking pan and transfer the risen dough into it.

Cover the dough and let it rise in the baking pan for 30 minutes.

Crush the garlic and halve the cherry tomatoes on the cutting board.

Season the cherry tomatoes with olive oil, garlic, fresh basil, dried oregano, and salt.

Spread the seasoned cherry tomatoes and their juices over the dough.

Scatter the pitted olives and flaky salt over the focaccia.

Bake at 400°F (200°C) for 30 minutes until deeply golden brown.

Cool the focaccia briefly, then slice and serve warm.