Tomato Mozzarella Focaccia

Tomato Mozzarella Focaccia Recipe from HGTV

Ingredients

• 5 cups all-purpose flour / 635g
• 4 teaspoons yeast / 17g
• 2/3 cup grated parmesan / 35g
• 2 teaspoons sea salt
• 2 tablespoons fresh thyme, finely chopped
• 2 cups warm water
• 4 tablespoons extra virgin olive oil

For the topping:
2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt
1 clove garlic, grated (optional)
12 cherry tomatoes
25 fresh mozzarella pearls

Directions

1. Grease two 9″x13″ rimmed baking pans with oil and set them aside.
2. In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, parmesan cheese, salt, and thyme. Gradually mix in the water and olive oil while stirring. Stir until all the ingredients are fully combined. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes. If using a stand mixer, attach the dough hook and mix on medium speed for 5–7 minutes.
3. Divide the dough into two equal portions. Roll each piece into a rectangle slightly larger than your prepared baking pans. Place the dough into the greased pans, pressing it into the edges to fit. Lightly dust the surface of the dough with flour and cover with plastic wrap greased with olive oil or cooking spray. Cover the pans with a kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 to 1 1/2 hours, depending on the conditions.
4. Preheat the oven to 450°F (232°C). Slice the mozzarella pearls in half, preparing 25 halves for each loaf. Halve the cherry tomatoes, remove the seeds, and slice each half lengthwise again to create quarters (24 quarters for each loaf). Arrange the tomato pieces cut-side-down on a wire rack to drain excess liquid. Mix olive oil, grated garlic, and salt in a small bowl, and set it aside.
5. Once the dough has risen, gently remove the plastic wrap. Use your fingertips to press 5 rows of 5 dimples into the surface of each loaf. Place a piece of mozzarella into each dimple. Brush the top of the dough with the garlic oil mixture, then press the tomato quarters into the dough between the rows of mozzarella.
6. Bake the loaves for 20–25 minutes or until the tops are lightly golden. Remove from the oven and allow to cool on a wire rack before serving.