INGREDIENTS:
- 2 1/4 tsp. active dry yeast
- 2 3/4 cup warm water, 105F
- 5 1/2 cups bread flour
- 2 tbsp. Botticelli Baking Extra Virgin Olive Oil, plus more for greasing and topping
- 1 1/2 tsp salt
- Flaky sea salt
- Botticelli Tomato & Basil Pasta Sauce
- Cherry tomatoes, halved
- Fresh mozzarella cheese pearls
- Whole red onion, sliced
- Fresh herbs
PREPARATION:
In a bowl of a stand mixer, activate the yeast by whisking the water and yeast together. Cover and let sit until bubbly, about 10 minutes.
Add the bread flour, olive oil, and salt. Mix on medium speed until everything comes together. Place the dough in a lightly oiled bowl, cover and let rest for 30 minutes. Wet your hands and do a coil fold (gently lift the dough straight up from the middle then lower the dough, allowing the loosened end to tuck under the middle. Repeat with the other side.) Let rest for 20 minutes then do another coil fold. Repeat until you've done a total of 3 coil folds. Cover the dough and place in the fridge overnight to bulk ferment.
Remove the dough from the fridge and do 1 more coil fold. Generously oil a rectangular baking dish (10.5"x7.5" for a taller focaccia or 11"x9" for shorter) and place the dough inside. Gently press the dough out so it's an even height. Cover and let proof until doubled in size, about 2 hours.
Preheat the oven to 450F. Drizzle more EVOO over the top of the dough, then press your fingertips all over the top of the dough to create dimples. Add 2-3 whole slices of red onion for "flowers" and fresh herbs for the "stems." Top with sliced tomatoes, mozzarella cheese pearls, flaky sea salt and more olive oil. Bake for 25-35 minutes or until the top has browned and the internal temperature is at least 200F.
Once done, remove and let stand for a few minutes, slice and enjoy!