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Dairy
Easy
3 Hours
Diets 
This focaccia was seriously delicious — the confit adds rich, savory flavor, and adding fresh mozzarella chunks on top gives it an authentic Italian feel.
1 section pizza dough
Garlic tomato confit (recipe below)
2-3 ounces fresh mozzarella cheese, optional
1 and 1/2 cups Tuscanini Oil
2 cups cherry tomatoes, halved
16 cloves garlic, such as Mr. Dipz Peeled Garlic
1/2 teaspoon dried rosemary
1 teaspoon Gefen Crushed Red Pepper Flakes
1 teaspoon Gefen Salt
1/2 teaspoon Pereg Black Pepper
3 sprigs of thyme
Preheat the oven to 250 degrees Fahrenheit.
Place all confit ingredients in a foil pan.
Bake covered for two hours.
Preheat the oven to 425 degrees Fahrenheit.
Drizzle the bottom of a 9×13-inch pan with a little bit of the oil from the confit.
Stretch the dough, and place it into the pan on top of the oil.
Cover and allow the dough to rise for two to three hours.
Press dimples all over the dough, using your fingers.
Spread the tomato garlic confit (use about half the mixture) over the dimpled dough.
Scatter chunks of fresh mozzarella on top.
Bake for 20 to 25 minutes until golden.
Slice into squares or rectangles.
Styling and Photography by Fraidy Feldman
Sponsored by Tuscanini
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