Instructions

1. Preheat the oven to 475 degrees F. Position one rack on the lowest rung of the oven and another rack in the center.
2. Drizzle an 9 inch cast iron skillet with 2 tablespoons of the olive oil. Place the thawed dough in the pan and dimple the top with your fingertips. Allow the dough to proof for 30minues in the pan in a warm place. If the dough is starting from cold, this may take up to 1 hour.
3. Meanwhile in a medium bowl use your hands to mix the cherry tomatoes, salt, 1/2 teaspoon oregano, 1/2 teaspoon fennel seeds and olives. Squeeze the tomatoes with your fingers as you mix. Allow the tomatoes to marinate while the dough proofs.
4. Once the dough has risen to almost double its size, drizzle the dough with the remaining 2 tablespoons olive oil and sprinkle with the tomato mixture and its liquid. Use your fingertips to dimple the dough once again, being sure to press the tomatoes and olives firmly into the dough. Sprinkle the whole thing with the flake salt and remaining 1/4 teaspoon oregano and fennel seed. Place the pan on the lower rack of the oven for 10 minutes. After 10 minutes, move the focaccia to the center rack and reduce the heat to 425 degrees F. Bake until golden brown and crispy around the edges, another 30 minutes. Cool for 10 minutes in the pan before removing it to a rack to cool. Drizzle any oil that might remain in the pan over the focaccia. Continue to cool slightly before cutting into wedges and serving.