The simplest recipes are often the most remarkable-looking. Proof? This photogenic focaccia. Top the thyme-kissed homemade bread with mozzarella cream—our sumptuous homage to burrata—and a simple tomato salad. Use any kind of tomato you have on hand: A fresh, multicoloured mix gives this dish major wow factor.
In a large bowl using a wooden spoon, or in a stand mixer using the dough hook, combine the flour, sugar, yeast and salt. Add the water and combine until a soft ball forms. Knead the dough for 2 minutes on a lightly floured surface or in the stand mixer until smooth.
Gently spread the dough into a lightly oiled 9 x 13-inch (23 x 33 cm) rectangular baking dish. Cover with a damp cloth or plastic wrap and let rise in a warm, humid place for 30 minutes or until the dough has doubled in volume.
Pour the oil onto the dough. Gently spread the dough to the dimensions of the dish, turning to coat with the oil. Make small cavities using your fingertips. Let rise for 30 minutes.
With the rack in the middle position, preheat the oven to 400°F (200°C).
In a bowl, combine the herbs and garlic. Sprinkle over the dough. Generously season with fleur de sel and pepper.
Bake for 25 minutes or until golden brown. Let rest for 5 minutes before serving.