Garlic Caprese Focaccia

Directions

1. Activate the yeast by combining it with honey and a quarter cup of the water. Allow this to sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.

2. In a separate large bowl, mix the flour and salt, adding a sprinkle of fresh basil for an aromatic touch.

3. Combine the activated yeast mixture with the remaining water and gradually add to the dry ingredients, mixing until a wet, shaggy dough forms.

4. Oil another bowl and transfer the dough into it. Cover with plastic wrap and refrigerate overnight, or let rise at room temperature for a quicker rise of 4-5 hours.

5. After the dough has doubled in size, coat your Lancaster Cast Iron Dutch Oven with oil, place the dough inside, and let it rise until it doubles again, about 2-4 hours.

6. Preheat your oven to 450°F. Use your fingertips to create dimples in the dough, then evenly distribute the garlic, bocconcini, and tomatoes on top.

7. Bake covered for 15 minutes, then uncover and bake for an additional 10 minutes until the top is golden brown and the aroma is captivating.

8. Garnish with fresh basil and serve warm, allowing the flavors to meld beautifully as you slice.