Heirloom Tomato & Mozzarella Fococcia

This focaccia would be great served at lunch with a salad, or cut into wedges as party food.

📝 Ingredients

• 2 Teaspoons Instant Yeast
• 1 1/2 Cups Warm Water
• 4 to 4 1/2 Cups All-purpose, Unbleached Flour (Or Two Cups White Wheat Flour And Two Cups All-Purpose)
• 1 Teaspoon Salt
• 3 Tablespoons Olive Oil
• 10 Small Heirloom Tomatoes, Halved
• 6 Fresh Basil Leaves
• 1 Cup Cubed Mozzarella
• Coarse Salt
• 1/4 Cup Pine Nuts

👨‍🍳 Instructions

1. 1In a large bowl, combine the flour, salt,...: In a large bowl, combine the flour, salt, yeast and enough water to create a soft dough.
2. 2Mix thoroughly with a wooden spoon and then...: Mix thoroughly with a wooden spoon and then your hands.
3. 3Transfer to a floured work surface and knead...: Transfer to a floured work surface and knead by hand for about 5 minutes or until smooth.
4. 4Place in a well oiled bowl, cover with...: Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
5. 5Punch down and place on an oiled baking...: Punch down and place on an oiled baking sheet, forming into an oval or circle.
6. 6Space the tomatoes evenly across the surface of...: Space the tomatoes evenly across the surface of the focaccia, then sprinkle the basil leaves, and pine nuts.
7. 7Push the mozzarella cubes into the dough.
8. 8Dimple the top surface with your finger tips,...: Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
9. 9Let rise another 15 to 20 minutes while...: Let rise another 15 to 20 minutes while you preheat the oven to 425 degrees F.
10. 10Bake about 20 minutes or until golden.
11. 11Serve warm or at room temperature.