Classic Margherita Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, and salt. Add olive oil and warm water, stirring until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
2. Shape the focaccia
   Oil a 13x9-inch baking pan generously. Transfer the dough to the pan and gently stretch it to fit the corners. If the dough resists, let it rest for 10 minutes, then continue stretching. Cover and let rise for another 30 minutes.
3. Create dimples and add toppings
   Preheat oven to 425°F (220°C). Using your fingertips, press firmly into the dough to create deep dimples all over the surface. Drizzle with olive oil, ensuring some pools in the dimples. Scatter minced garlic evenly across the surface, then arrange the halved cherry tomatoes and torn mozzarella pieces.
4. Season and bake
   Sprinkle the focaccia with dried oregano, black pepper, and half of the flaky sea salt. Bake for 20-25 minutes, until the bread is golden and the cheese is melted and slightly browned.
5. Finish and serve
   Remove from oven and immediately scatter the torn basil leaves over the hot focaccia. Sprinkle with remaining flaky sea salt. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares.