Bloom the yeast

• Combine the water and the yeast in the bowl of a stand mixer.
• Let it sit for 5 minutes.

Make the dough

• Add the bread flour.
• Add the room temperature water.
• Add the salt before mixing.

Mix the dough

• Start the mixer on slow so the flour doesn't fly everywhere, then turn it up a bit.
• Mix for about 5 minutes.

Rest the dough

• Cover the dough with plastic so it doesn't dry out.
• Let it sit for 10 minutes so the gluten can relax.

Develop the gluten

• Take the plastic back off.
• Mix on medium high for about 15 more minutes, until the dough no longer sticks to the sides of the bowl.
• The dough should be shiny with good gluten development.

Oil the bowl and transfer the dough

• Oil your bowl so the dough doesn't stick.
• Drop the dough in, using a bench scraper to get everything out.
• Make sure the dough isn't stuck anywhere to the bowl, folding the oil under it.
• Cover the top of the dough with olive oil so it doesn't dry out.

First proof

• Let the dough proof for 1 hour.

Prepare the baking sheet and fold

• Prepare your baking sheet with 1/4 cup of olive oil.
• Do the poke test on the bread to see if it's well proved.
• Help the dough release from the sides of the bowl.
• Do a series of 4 folds, rotating the bowl 90 degrees each time.

Shape on the baking sheet

• Take the dough out and put it onto your baking sheet.
• Stretch it out a bit — it won't go all the way and will spring back.
• Let it rest under plastic for 10 minutes.
• Then shape it all the way to the corners with a series of stretches.

Cold overnight proof

• Cover the dough back up and put it into the fridge overnight for flavor development.
• Take it out the next day.

Second proof

• Give it an hour to do its second proof at room temperature.
• It's ready when the height of the dough is in line with the sides of your baking sheet.

Top the focaccia

• Add 1/4 cup of olive oil to the top to make it really crispy.
• Pull the dough away from the sides so it doesn't stick and is easy to remove after baking.
• Dimple all of the dough.
• Top half with Kalamata olives and tomato, keep the other half plain.
• Sprinkle the whole thing with malted sea salt.

Bake

• Bake on the lower rack for the first 20 minutes so the bottom gets nice and golden.
• Move it to the top rack for the last 10 minutes so the top gets crispy.
• It comes out beautiful and golden brown.

Serve

• The inside should have nice air bubbles, soft and fluffy, while the outside is crispy.
• Serve with burrata and prosciutto.