Focaccia with Tomatoes, Rosemary and Fresh Basil

In the bowl of a stand mixer fitted with the dough hook, combine the flour, room-temperature water and 1 1/2 tsp. of the sugar and beat on low speed until a shaggy dough forms, about 3 minutes, stopping the mixer to scrape down the dough hook and sides of the bowl as needed to incorporate all of the flour. Cover the bowl with a towel and let stand while preparing the yeast mixture.

In a small bowl, whisk together the warm water, yeast and remaining 1 1/2 tsp. sugar until combined. Let stand until foamy, about 5 minutes.

Remove the towel from the mixer bowl. Pour the yeast mixture over the dough and, using your hands, knead and pinch the yeast mixture into the dough in the bowl until the dough comes together, about 2 minutes. The mixture will feel very separate for the first minute, but it will slowly become more cohesive as you work the dough. Add the kosher salt and, using your hands, pinch the salt into the dough. With the mixer on low speed, beat until any remaining liquid is absorbed, about 1 minute. Increase the speed to medium and beat until the dough is very elastic and sticky, about 5 minutes. It will pull away from the sides of the bowl but will remain attached to the dough hook and the bottom of the bowl.

Coat the inside of a large bowl with 3 Tbs. of the olive oil. Scrape the dough into the prepared bowl and turn to coat with the oil. Cover loosely with plastic wrap and let stand in a warm spot until doubled in size, about 2 1/2 hours.

Line a rimmed baking sheet (about 18 by 13 inches/45 by 33 cm) with a silicone baking mat and brush with 2 Tbs. of the olive oil.

Fold the dough over itself twice in the bowl to deflate slightly. Transfer the dough to the prepared baking sheet. Using oiled hands, gently stretch the dough out to the edges of the pan. If the dough springs back toward the center, cover with plastic wrap and let stand for 10 minutes, then repeat to stretch the dough. Cover the pan with oiled plastic wrap and refrigerate for at least 2 hours or up to overnight.

One hour before baking the focaccia, remove from the refrigerator and let stand in a warm spot for 1 hour. In a small bowl, stir together the remaining 5 Tbs. olive oil and the rosemary; set aside.

Preheat an oven to 450°F (230°C).

Remove the plastic wrap from the pan. Using lightly oiled fingers, press your fingertips firmly into the dough to make deep dimples over the entire surface. Arrange the tomatoes on top, pressing them down slightly into the dough. Drizzle the dough with the rosemary olive oil. Sprinkle generously with flaky sea salt.

Bake until the focaccia is deep golden brown and the tomatoes have collapsed slightly, 20 to 25 minutes; halfway through baking, lightly drizzle the dough with more extra-virgin olive oil.

Transfer the baking sheet to a wire rack and let the focaccia cool for 10 minutes. Top with the basil leaves and another drizzle of olive oil. Cut into slices and serve warm or at room temperature. Serves 8.

Williams Sonoma Test Kitchen