Mix all the solid ingredients in a bowl

Add the olive oil and warm water and mix with a wooden spoon first and then knead by hand for 8 to 10 minutes

Cover it and let it rest for an hour

On a floured counter, fold the dough 5-6 times with the spatula and a few more times by hand

Shape it into a ball and then spread it to the shape of your baking tray

 Place non-stick paper on the baking sheet and brush a little olive oil.

Sprinkle with some semolina and spread the dough over the entire surface

Cover and let it rest for 20 minutes

Mince the garlic and remove a slice of the cherry tomatoes from the stalk side

Press the dough with your fingers and create dimples.

Inside the dimples place salt, garlic, oregano and thyme.

On top place a cherry tomato with the cut side down

Cover and let it rest for 20 minutes

Preheat the oven at 220 degrees Celsius without the fan

Sprinkle the edges of the dough with a little flour

Bake on the lower shelve for about 30 minutes or until nicely browned

Remove from the oven and place basil leaves and marjoran leaves on top.