In a large bowl, mix the yeast with the water and sugar and allow to sit for five minutes to proof.

Then add the flour, salt, and half a stick of Breakstone’s butter cut into cubes.

Knead until a dough forms. It should be tacky but not too sticky to handle.

Coat in oil and cover with plastic wrap. Store in the fridge overnight or at least two hours. Can be stored in the fridge for up to three days.

Turn over your dough onto a 9×13-inch sheet pan coated in oil. Press into the pan and coat in another layer of oil. Allow to rise for two to three hours. Halfway through that time, press the dough toward the edge of the pan.

Using oiled fingers, create dimples in the dough. In some of the dimples, add the garlic cloves. Place a thin pat of Breakstone’s butter over the garlic. Top with more oil, fresh rosemary, salt,

and tomatoes if using.

Bake at 425 degrees Fahrenheit for 20 to 25 minutes or until the focaccia is golden brown and the tomatoes and garlic are cooked through. Top with another drizzle of olive oil and top with pulled burrata and

chopped chives.