Fluffy Focaccia Rossa

To a very large bowl, combine all all purpose flour (3 cups), sea salt (2 tsp), organic cane sugar (1 tsp), and instant yeast (1 tsp). Add extra virgin olive oil (0.25 cup) and ounces warm water (9 fluid). Stir well with a wooden spoon until all dry ingredients are incorporated. The dough will be very wet and scraggly. Cover and let sit for 15 minutes at room temperature (preferably in the 76 to 79° F range).

After 15 minutes, wet your fingers and pull the edge of the dough up and into the center, rotating the bowl a few inches and repeating the motion 10 to 12 times. Gently pull the dough up with both hands and flip it back into the bowl. Cover and let sit for another 15 minutes. Repeat this folding and flipping process 3 more times. By the final (4th) fold, the dough should be relatively smooth and bubbly. Cover and let it sit at room temperature for 1 hour until doubled in size. Start 15m timer

After the dough has proofed for an hour, add remaining [extra virgin olive oil] to a well-greased 9" x 9" baking pan, ensuring the oil covers the bottom. Gently transfer the dough from the bowl to the pan. Using wet hands, gently lift and flip the dough in the pan to coat both sides with oil. Cover and let it sit at room temperature for another hour until very puffy. Start 60m timer

About 30 minutes into the final proof, preheat your oven to 475° F. Once the dough has finished its final proof, quickly insert your fingers to create dimples about 1.5 inches apart. Drizzle with a little more [extra virgin olive oil] and sprinkle with [sea salt]. Bake in the preheated oven for 10 minutes. Start 10m timer

After 10 minutes, the focaccia should be crisp. Remove from oven and evenly spread marinara sauce (1 cup) over the top (do not use too much). Add tomatoes (5 cherry), pressing them in gently. Sprinkle with Italian seasoning (1 tsp). Return to the oven and bake for another 10 minutes. Start 10m timer

After 10 minutes, remove from the oven. Gently transfer the focaccia from its pan to a wire rack. Place it back in the oven and bake for an additional 5 to 7 minutes, until the sides are golden brown. Remove from the oven and top with more [extra virgin olive oil], leaves (3 basil), and optionally vegan ricotta (0.25 cup) before serving. Start 7m timer