Overnight Cherry Tomato and Olive Focaccia

Steps

Kid helper. A child can do steps 1, 2, 3, 4, 5 and 6: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. In a large bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, salt and yeast.
   Kid step
2. Add the water and 2 tablespoons of olive oil and stir until no dry flour remains.
   Kid step
3. Cover and leave on the counter.
   ⏱ Rest: 30 minKid step
4. With a wet hand, do a set of folds: stretch one side up and over the middle, turn the bowl, and repeat four times.
   Kid step
5. Cover the bowl tightly and refrigerate overnight. The dough will rise slowly and get bubbly.
   ⏱ Cold rise: 12 hrKid step
6. Pour 3 tablespoons of olive oil into a 9x13-inch pan. Scrape the cold dough into the pan and turn it to coat.
   Kid step
7. Cover and let the dough warm up and

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until it fills most of the pan and looks puffy and jiggly. Gently stretch it into the corners halfway through.
   ⏱ Rise in pan: 3 hrGrown-up: heat
8. About 30 minutes before it is ready, heat the oven to 450°F (230°C) with a rack in the lower third.
   450°FGrown-up: heat
9. Drizzle the dough with 1 tablespoon of oil. Press oiled fingertips straight down all over to make deep dimples.
   Grown-up: heat
10. Press the tomato halves, cut side up, and the olives into the dimples. Scatter the garlic and oregano over the top.
    Grown-up: knife, heat
11. Drizzle with the last tablespoon of oil and sprinkle with flaky salt.
    Grown-up: heat
12. Bake until deep golden on top and crisp underneath.
    450°F⏱ Bake: 27 minGrown-up: heat
13. Cool 5 minutes in the pan, then move it to a rack.
    ⏱ Cool: 15 minGrown-up: heat

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Tips

• Cut-side-up tomatoes roast and concentrate instead of making the dough soggy.
• Cold dough rises slowly. If your kitchen is cool, give it up to 4 hours in the pan; it is ready when it jiggles.

Storage

Best the day it is baked. Keep leftovers wrapped at room temperature 1 day and rewarm in a hot oven.

Make ahead

The dough can stay in the fridge up to 3 days before baking; the flavor gets deeper each day.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: tomatoes (July to September).