Interested in baking the perfect flavored focaccia bread with tomatoes and cheese? With this recipe, you can learn detailed step-by-step tips from a former Italian culinary student.
Mix bread flour and active dry yeast in a stand mixer fitted with a dough hook attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
Combine sugar; mix thoroughly. Slowly pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed and allow the flour to absorb the oil before adding the next batch. Once you’ve added in your last batch of olive oil, add fine sea salt and mix thoroughly until all the oil has absorbed.
Bump the mixer speed up to high and mix until you heard a popping sound and the dough wraps around the dough hook, about 1 - 2 minutes. The dough will be smooth but very sticky.
Roll the dough into a tight ball, then place in an oiled bowl roughly three times the size of the dough. Cover with plastic wrap and allow to rise in a warm, draft-free place until tripled in size.
Generously oil the bottom and sides of a 12 x 18 inch (30 x 45 cm) sheet pan. Use gravity to allow the dough to naturally stretch until it reaches the edge of the sheet pan.
Use your fingertips to make indentations on top of the focaccia dough. Crush whole peeled tomatoes in your hands over the focaccia dough. Allow the juice and tomatoes to spread across the dough. If there is any leftover tomato juice, pour it over the focaccia dough. Sprinkle mozzarella cheese and Maldon sea salt flakes on top of the tomatoes.
Cover sheet pan with plastic wrap and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes. Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).
Carefully remove plastic wrap from sheet pan without knocking any air out of the bread dough. Bake for 25 - 30 minutes until golden brown and crispy on the top.