Grease cast iron skillet with 2 T olive oil. Place pizza dough in center of pan, cover and let sit in a warm spot until dough doubles in size. Approx. 1-2 hours.

Once dough has doubled spread out dough in skillet. Preheat oven to 400 F. Slice the organic cherry tomatoes and olives in half. Then using all your fingertips, press down all around the dough ( creating multiple indentations). Arrange the sliced tomatoes, cut side down and the olives evenly around the dough. Pressing each one all way down into the dough.

Sprinkle dough with dried oregano and fine Cento Sicilian Salt. Drizzle remaining olive oil all over the dough and bake for 35 minutes or until the focaccia is slightly darker than golden brown.

Carefully remove skillet and season again with Sicilian sea salt and optional drizzle of EVOO. Allow to cool for a few minutes before cutting. Can be served warm or room temperature.