Caprese Focaccia using @californiaoliveranch 🧀🍅

In a large bowl, combine the flour, salt, yeast, 2 tbsps olive oil, and water. Stir to combine. Once combined, use your hands to squeeze the dough together until all of the flour is hydrated. 

Cover the bowl with plastic wrap and allow to rise at room temp for 3 hours. 

When the dough has risen, pour 2 tbsps of olive oil into the bottom of a baking dish or pan and spread around the pan.

Pour the dough out into the oiled pan, then flip it over so the coated side is facing up. 

Use your fingers to gently stretch the dough until it mostly fills the pan. 

Cover the pan with plastic wrap or foil and allow to rise for 2 hours. 

When the dough has finished its second rise, preheat the oven to 450 F. Use your fingertips to stretch the dough again, pressing your fingertips all the way down through the dough to the bottom of the pan. The dough should easily stretch to the edges now. 

Drizzle the last remaining tbsp of olive oil onto the top of the dough, then scatter evenly with the chopped basil. Place the mozzarella pieces and halved tomatoes spaced out evenly onto the top of the dough, then use your fingertips to press the toppings into the dough, again, pushing all the way through to the bottom of the pan. Sprinkle with coarse salt and freshly cracked black pepper, if desired.

Bake the focaccia for 25-30 minutes or until desired level of golden brown. \nRemove from the oven and allow to cool a bit before slicing and serving.