Caprese Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, and salt. Gradually add warm water and 2 tablespoons of olive oil, mixing until a soft dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic.
2. First rise
   Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Shape and second rise
   Punch down the dough and spread it onto a well-oiled 15×10-inch baking sheet, stretching to the corners. Cover with a clean kitchen towel and let rise for another 30 minutes.
4. Create dimples
   Preheat the oven to 425°F (220°C). Press your fingertips into the dough to create dimples all over the surface. Mix remaining 2 tablespoons of olive oil with minced garlic and dried herbs, then brush over the dough, ensuring the oil settles into the dimples.
5. Bake the focaccia base
   Bake the focaccia for 15 minutes until lightly golden around the edges. Remove from the oven but keep the oven on.
6. Add Caprese toppings
   Arrange mozzarella slices and tomato slices over the warm focaccia, slightly overlapping them. Sprinkle with a bit of sea salt. Return to the oven for 5-7 minutes, until the cheese begins to melt.
7. Finish and serve
   Remove from the oven and immediately scatter fresh basil leaves over the top. Drizzle with additional olive oil and balsamic glaze. Let cool slightly, cut into squares, and serve warm or at room temperature.