Tomato Basil Mozzarella Focaccia

Directions

1. In the morning, feed your sourdough starter. In the afternoon when your starter has doubled in size, assemble your dough.

2. In a large mixing bowl, combine the bubbly sourdough starter, filtered water, tomato paste and olive oil. Stir until well mixed.

3. Add the all-purpose flour, and salt to the mixture. Use a wooden spoon or your hands to combine until a shaggy dough forms, about 2 minutes.

4. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.

5. After the resting period, add in your sun-dried tomatoes and perform your first stretch and fold by taking one side of the dough and pulling it up and over itself, rotating the bowl each time and ensuring that the tomatoes are evenly distributed.

6. Cover and let rest for 30 minutes.

7. Perform one more stretch and fold until you have a semi smooth dough. Cover with a damp tea towel or bowl cover and let rest on the counter overnight for 8 - 10 hours.

8. In the morning, the dough should have risen and doubled in size. Lightly grease a 9x13 inch baking pan with olive oil. Gently transfer the dough to the pan, stretching it to fit without deflating too much.

9. Take have of your pesto and spread an even layer over the dough. Sprinkle or spread (if you are using fresh) mozzarella over the pesto. Take one side of the dough and carefully fold it over and in half like an envelope. Repeat on the other side and flip it over in the pan so everything is covered in oil and seam side dough.

10. Cover and let rest for 1 - 2 hours to puff up.

11. After your dough has rested, spread the rest of the pesto over the top of your dough and using your fingers, dimple the surface of the dough, creating small pockets. Finish with a generous amount of mozzarella cheese.

12. Cover the pan with a cloth and let it rise again for about 30 minutes while you preheat your oven to 425°F (220°C).

13. Bake the focaccia in the preheated oven for 25 to 30 minutes, or until golden brown and the cheese is bubbly. The internal temperature of the focaccia should reach at least 190°F (88°C).

14. Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool slightly before slicing and serving.

15. Enjoy alone or as a delicious summer sandwich!