Tomato Basil Grape Focaccia

Serves 6 · 25 min prep · 28 min cook

Ingredients

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tsp honey
• 3 1/2 cups all-purpose flour
• 2 tsp kosher salt
• 1/3 cup plus more for drizzling extra-virgin olive oil
• 1 pint cherry tomatoes
• 1 cup red seedless grapes
• 1/2 cup packed fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 3 thinly sliced garlic cloves
• 4 oz fresh mozzarella pearls

Instructions

1. 1Stir the warm water, yeast, and honey in a large bowl and let stand 5 to 8 minutes until foamy on top.
2. 2Add the flour, kosher salt, and most of the olive oil, mixing with a wooden spoon until a shaggy sticky dough forms.
3. 3Knead briefly in the bowl until the dough comes together, then cover and let rise in a warm spot 45 to 60 minutes until doubled.
4. 4Generously oil a 9-by-13-inch baking pan, stretch the dough to the edges with oiled fingertips, and dimple deeply all over.
5. 5Halve the cherry tomatoes and grapes, then scatter them into the dimples along with thin garlic slices and torn basil leaves.
6. 6Nestle mozzarella pearls among the fruit and tomatoes, drizzle with more olive oil, and finish with flaky salt and black pepper.
7. 7Let the topped dough rest uncovered 20 minutes while you preheat the oven to 425°F.
8. 8Bake 22 to 28 minutes until the edges are deep golden, the bottom sounds hollow when tapped, and the tomatoes and grapes have blistered and released sweet juices.
9. 9Cool in the pan 10 minutes so the crumb sets, then lift onto a board and tear or cut into generous squares.
10. 10Serve warm on a big platter as a shareable dinner centerpiece with extra basil scattered over the top.