In a large bowl, combine the all-purpose flour, 2 teaspoons of salt, active dry yeast, 2 tablespoons of extra virgin olive oil, and warm water. Stir until combined, then use your hands to squeeze the dough together until all the flour is hydrated. Cover the bowl with plastic wrap or a clean kitchen towel and allow it to rise at room temperature for 3 hours.

While the dough rises, pour 3 tablespoons of extra virgin olive oil into a small bowl and add the minced garlic. Allow the garlic to marinate in the oil until it is ready to use. I find that letting garlic sit in olive oil like this really infuses the oil with extra flavor for the bread later on.

After the initial rise, pour 2 tablespoons of the garlic olive oil (from Step 2) into the bottom of a 9" x 13" baking dish and spread it around the pan. Turn the risen dough out into the oiled pan and flip it over so it's coated. Gently stretch the dough with your fingers to fill most of the pan. Cover the pan and let it rise at room temperature for another 2 hours, or until quite puffed. If you're making this ahead, an additional hour may be needed.

Preheat the oven to 450ºF (232ºC). Once the dough has finished rising, use your fingertips to stretch it again, pressing down all the way to the bottom of the pan. Drizzle the remaining 1 tablespoon of garlic olive oil from Step 2 over the dough. Scatter the chopped basil on top, then evenly distribute the mozzarella pieces and halved cherry tomatoes. Press the toppings into the dough, pushing all the way through to the pan. Sprinkle with coarse salt and freshly cracked black pepper to taste. I like to be generous with the basil and pepper for extra flavor.

Bake the prepared focaccia in the preheated oven for 25-30 minutes, or until golden brown. The olive oil may bubble up in the corners, so if you’re worried about overflow, place a baking sheet on the oven’s lowest rack to catch any drips. Remove from the oven and let cool slightly before slicing and serving. You can enjoy it warm or at room temperature, and leftovers can be stored at room temperature, in the fridge, or even frozen for later. For an even more aromatic finish, sometimes I brush a little extra fresh olive oil on top after baking.