Focaccia with beefsteak tomatoes and olives | members only

DIRECTIONS Make the focaccia: In the bowl of a stand mixer fitted with a dough hook, mix 1½ cups of cool water and the yeast. Add the flours and semolina and mix on low speed until a shaggy

dough forms, about 1 minute. Turn the mixer off, pour 1 tablespoon of the oil and the salt over the dough, and set aside to rest for 15 minutes. Turn the mixer to second speed and continue

mixing until the salt and oil are incorporated and the dough is very smooth, 3 to 4 minutes more. Cover the bowl with a lid or plastic wrap and set in a warm place until the dough is soft

and slightly airy, about 1 hour (it will not yet be doubled in size). Keep an eye on it. If the room is warm, this may happen more quickly. Uncover the bowl, then, without taking the dough

out of the bowl, gently stretch the dough up and over itself a few times, essentially folding it. Re-cover the bowl and transfer to the fridge for at least 4 and up to 24 hours (or freeze

for up to 30 days). When you’re ready to bake the focaccia, pour the remaining ¼ cup of olive oil into a 13-by-9-inch rimmed baking sheet and, using clean hands, smear it around to coat the

bottom and sides of the pan. Turn the cold dough onto the pan and press down to deflate it. Flip the dough over so that it is oiled on both sides, then use your hands to flatten it to an

even layer (the dough won’t yet reach all the way to the edges of the pan). Cover loosely with plastic wrap, then set aside in a warm place until very soft and gassy, 40 to 50 minutes.

Meanwhile, make the toppings: Position a rack in the center of the oven and preheat it to 425°F. In a medium bowl, toss the tomato slices, olives, rosemary, oregano, thyme and oil to

combine. Season lightly with salt and black pepper and set aside. Uncover the focaccia and gently stretch the dough to fill the baking sheet. Poke the dough all over with your fingers to

dimple and spread it to an even thickness without deflating. Arrange and gently press the tomato slices and olives into the dough and drizzle any remaining juices over the surface. Sprinkle

with the chile flakes, if using, then set aside until the dough puffs up around the toppings, 20 to 30 minutes. Bake until the focaccia is light golden brown at the edges and crisped and

golden on the bottom, 30 to 35 minutes. Cool slightly, then cut into strips and serve warm or at room temperature. _Excerpted from _Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal

Plan That Unlock the Food-Sleep Connection_. Copyright @ 2024 by Dr. Marie-Pierre St-Onge and Kat Craddock. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon

Element, and imprint of Simon & Schuster. All rights reserved._