Grab your leftover dough balls and turn them out onto a clean work surface. Use your dough scraper to bring the 3 balls together, similar to making a ball of pizza dough. (Because we’re working with ‘old’ dough it won’t have the same elasticity as a fresh one but that’s ok.)

Grab your baking tray and drizzle generously with 3 grams of olive oil, using your fingers to rub it evenly along the sides and bottom. Place the dough ball in the middle of the tray and cover with a kitchen or tea towel. 

Allow the dough to relax for 20 mins. If you haven’t already, halve your cherry tomatoes.

Preheat your Ooni, aiming for 300 °C (570 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

By now you should be able to use your fingerprints to gently press out and stretch the dough slightly to fill the base of the tray, creating dimples across the surface of the focaccia.

Mix 1 teaspoon of salt with 50 millilitres of water in a bowl; pour the salt water over the dough. 

Squeeze the halved tomatoes over the dough, then press the tomatoes into the dough. Sprinkle over the oregano and drizzle with the remaining olive oil (about 2 grams).

Slide the tray into your Ooni and cook for 2 mins with the door closed; using oven gloves, remove the pan, turn halfway and cook for another 2 minutes with the door closed. Reduce the heat to about 200 °C (390 °F) and continue to cook for about 10 minutes.

Remove from the oven,  allow to cool for 5 minutes, slice, serve and enjoy!