Double-Tomato Focaccia

In a food processor, add Sun-Dried Tomatoes (55 g), Unsalted Almonds (45 g), Garlic (3 cloves), Fresh Rosemary (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Pulse until it becomes a fine paste. Set aside.

In a medium mixing bowl, whisk Active Dry Yeast (1 packet), Honey (2 tsp), and Water (600 mL). Let it sit for 5 minutes until foamy.

Into the same bowl, add in All-Purpose Flour (625 g) and Kosher Salt (1 Tbsp). Mix well with a spatula until sticky dough forms.

In a separate large bowl, add Extra-Virgin Olive Oil (3 Tbsp) and coat the bowl well. Transfer the dough to the new bowl and turn the dough to coat with the oil. Cover with plastic wrap and let it rise at room temperature for about 2-3 hours, or until doubled in size.

Rub an 18x13-inch rimmed baking sheet with Butter (2 Tbsp), make sure the bottom of the tray is well coated. Drizzle Extra-Virgin Olive Oil (1 Tbsp) and coat well.

Deflate the dough by lifting the bottom of the dough up and pressing it down towards the center of the dough. Go around the dough and repeat twice.

Fold in all of the tomato pesto. Transfer the dough onto the baking sheet and let it proof again uncovered for at least 1.5-2 hours.

Preheat the oven to 450 degrees F (230 degrees C).

Grease your hands with some more olive oil, carefully spread the dough to fill the baking sheet. Press the dough with your fingertips to create deep dimples.

Press in Cherry Tomatoes (150 g), sprinkle with Rosemary Leaves (1 tsp), and drizzle Extra-Virgin Olive Oil (1 Tbsp) on top.

Bake in the oven for about 20-30 minutes, or until golden brown.

Slice into squares and serve.