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Mix water and fast-action dried yeast together
Combine semolina flour and '00' flour with the yeast mixture until no more dry flour.
Add fine sea salt and extra virgin olive oil to the dough
Knead the dough until well combined 10mins
Shape the dough into 4 focacce
Let rest 6-8 hrs or in the fridge overnight
Prepare the topping by combining chopped tomatoes, thinly sliced garlic clove, and basil
Roll dough into small pizza shape
Top each focaccia with the roasted tomato mixture
Fold edges into centre leaving a gap in the middle for steam to escape
Brush with extra virgin olive oil
Bake until golden and crunchy in a fan oven 200 degrees