Just pitch it in there, no worries. Many people will take sanitized water and re-hydrate the dry yeast but I've found this to be unnecessary with normal gravity beers. With any beers below 1.060, I just sprinkle it on top of the foam. The foam will subside after an hour or so and will get right to work on that wort. You'll most likely have fermentation within 12-36 hours.
Fermenting: ESB Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout Coming Up: Dunkleweizen, 3C Pale Ale
If its dry yeast, just pour it through the opening and give it a gentle swirl to get the yeast in contact with the wort. Don't worry about little yeast clumps. They will break up once fermentation gets going. Liquid yeast/starter, pour right in.