Directions

1. 1

   In a large mixing bowl, combine warm water, instant yeast, and sugar. Stir gently and let sit for 5 minutes until the yeast is foamy and activated.

2. 2

   Add the flour, salt, 2 tablespoons of olive oil, tomato paste, and mixed Italian herbs to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

4. 4

   Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, until the dough has doubled in size.

5. 5

   Preheat your oven to 400°F (200°C) and lightly oil a 9x13 inch baking pan.

6. 6

   Punch down the risen dough and transfer it to the prepared baking pan. Gently stretch and press the dough to fill the pan evenly, creating a roughly ½-inch-thick base. If the dough springs back, let it rest for 5 minutes and stretch again.

7. 7

   Cover the dough with a damp towel and let it rise for another 30 minutes until it puffs slightly.

8. 8

   Dimple the surface of the focaccia by pressing your fingertips gently all over the dough. Drizzle with additional olive oil, then distribute the cheese evenly across the top, pressing it gently into the dough.

9. 9

   Bake for 20–25 minutes until the focaccia is golden brown and the cheese is melted and bubbly. The internal temperature should reach 190–200°F (88–93°C).

10. 10

    Remove from the oven and let cool in the pan for 5 minutes. Slice and serve warm.