Cheesy Tomato & Garlic Herb Focaccia

Pour a large drizzle olive oil over the top of the dough. Gently fold the dough a few times to evenly coat in oil. Cover bowl with a kitchen towel and set aside in a warm spot until almost doubled in size, about 1 hour. TIP: Dough will proof best in a warm location, such as the top of the fridge or on a counter away from drafts.

Once dough has doubled in size, drizzle 2 TBSP olive oil onto an 18-by-13-inch baking sheet. Transfer dough to prepared baking sheet; gently press and stretch dough to the edges of the pan. (TIP: It’s OK if the dough won’t reach the edges of the baking sheet—you’ll have another chance to stretch it in Step 4!) Cover with a kitchen towel and let rest for 30 minutes.

Meanwhile, adjust rack to middle position and preheat oven to 425 degrees. Halve grape tomatoes.

Once dough has rested 30 minutes, re-stretch dough to edges of baking sheet if needed. Gently press your fingertips into dough to create divots. Evenly dollop garlic herb butter on top of the dough. Drizzle everything with olive oil and sprinkle with Italian cheese blend. Evenly top with grape tomatoes. Gently press your fingertips into the dough again to create more divots and help press toppings into dough. Season with salt and pepper. TIP: If you have flaky salt on hand, sprinkle some on top to taste! Transfer to oven and bake on middle rack until top and sides are golden brown and dough is cooked through, 22-25 minutes.