Heirloom Tomato & Pesto Focaccia with Mozzarella & Olives
2 ½ tsp active dry yeast
2 cups warm water
1 tbsp honey
1 cup all purpose flour
3 cups bread flour
1 tbsp salt
¼ cup extra virgin olive oil
1 heirloom tomato
3 tbsps pesto
¼ cup black olives, sliced
½ mozzarella, sliced
Freshly cracked pepper
Additional olive oil, for drizzling
In a stand mixer with the dough hook, combine 1 cup of water and 1 tbsp of honey and whisk together. Add 2 ½ tsp yeast and allow to sit for 5–10 minutes, until mixture is foamy.
Add additional cup of water, 1 tbsp salt, ¼ cup olive oil, 1 cup all purpose flour and 3 cups bread flour, and mix until dough is smooth and elastic and pulls away from the bowl. If dough is sticking to the bowl, add an additional tablespoon of flour until dough forms a cohesive mass.
Cover dough with a clean towel and allow dough to rise in the oven with the oven light on. Dough should double in size, about 2–3 hours.
Press air out of dough. Generously coat a baking sheet with olive oil and place dough onto the sheet. With your hands, gently pull the dough to fit the shape of the baking sheet. Cover with plastic wrap and refrigerate overnight.
Uncover dough and gently poke the dough to make dimples. Do not poke the dough all the way through. Drizzle with olive oil and allow dough to sit room temperature for 30 minutes.
Preheat oven to 450° F.
Slice heirloom tomatoes, olives and mozzarella. Place gently onto dough. Spoon pesto onto dough with freshly cracked pepper.
Bake for 25 minutes.
Allow bread to cool fully and then eat!