Secrets of the Best Chefs

your imagination. Pesto would taste great, as would sun-dried

tomatoes.

FOR THE DOUGH

2 packets active dry yeast

Pinch of sugar

2 cups lukewarm water

¼ cup plus 2 tablespoons extra virgin olive oil

5 cups all-purpose flour, plus more for rolling the dough

2 teaspoons sea salt

FOR ASSEMBLY

Olive oil, for coating the pan and the focaccia

2 tablespoons cornmeal

4 ounces fresh mozzarella, sliced

½ cup grated Parmesan cheese

1 cup loosely packed basil leaves

1 cup pitted taggiasca olives (if you can’t find them, try

kalamata)

Kosher salt and freshly ground black pepper

In a small bowl, combine the yeast, sugar, and water and let sit

until the mixture is bubbly, about 5 minutes.

Stir in the 2 tablespoons of olive oil.

Combine the flour and sea salt in the bowl of a mixer fitted with