Cooking Time: 1 hour active, 18 hours on the first rise of yeast, 6 hours on the second rise

Cooking Time: 1 hour active, 18 hours on the first rise of yeast, 6 hours on the second rise

In a large bowl, combine the yeast, warm water, and honey. Let sit for about 5 minutes, then add in 1 cup of the flour and ¼ cup of the olive oil, allowing to rest for another 5 minutes. Add the remaining flour, olive oil, and fleur de sel, and bring the dough together until it’s a ball. Transfer to a well-floured surface and knead the bread 15 times. Rinse out your original bowl and dry it well. Add olive oil to the bowl so it’s well-oiled. Transfer the dough to the bowl, and cover with a damp towel. Refrigerate overnight at least 12 hours, preferably 18 if you can swing it and up to a day.

The next day, line your cake pans with parchment paper and spray with an olive-oil based cooking spray. Take the dough from the refrigerator and divide it evenly between the two pans. Place the pans in a warm, dark spot in your kitchen and cover with plastic wrap for another 4, preferably 6, hours.

Preheat oven to 450 degrees Fahrenheit.

Take 1 large clove of garlic, removing any excess skins on the outer edges, and cut the top off the garlic bulb, exposing the cloves. Place the garlic on foil and drizzle liberally with olive oil and sea salt. Wrap the foil around the garlic and roast on the middle rack of the oven for 45-50 minutes, until caramelized and tender. Remove from the oven and set aside.

Separately, take about 15 small grape tomatoes in olive oil, sea salt, and basil and roast for 15-20 minutes. Let them cool until ready to use.

The dough is ready when it has extended all the way to the edges of your cake pans. With your fingers, press down to make the dimples on the top of the dough. Spread 1-2 tablespoons of olive oil and big flaky sea salt to taste on the top of each focaccia. Add the rosemary, thyme, and green olives on top of only one focaccia. Place both cake pans in the oven for 15-20 minutes, checking at the 15-minute mark. The top should be a little brown but not so crispy that it’s overcooked.

Cool the focaccias on counter for 10 minutes, and then transfer them to wire racks to cool completely.

To top your pizzettes:

For the olive pizzette, place on a round cake stand with the whole garlic on the side. Drizzle with just a smidge of olive oil and serve.

For the tomato burrata version, gently arrange the burrata (it will be runny) over the top of the plain focaccia. Add in the tomatoes and then garnish with whole basil leaves.

This serves 4 as an appetizer, and 2-3 as a main dish.