Set out an electric stand mixer with a bread hook attachment. To the bowl, add the hot water and sugar. Swirl the bowl around to dissolve the sugar and lower the temperature of the water until it is just lukewarm. Now add one package of dry active yeast and swirl around. Allow the yeast to foam for at least 10 minutes.
Stir in the cold water, olive oil, and sea salt. Turn the mixer on low and add in the flour. Allow the bread hook to “knead” the bread for at least 10 minutes.
The dough should be very loose and sticky. Drizzle extra olive oil over the top of the bowl, cover tightly with plastic, and allow the dough to rise until double in size, 1 to 2 hours in a warm kitchen.
Meanwhile set out a large baking sheet and line with parchment paper. Once the dough has doubled in size, flour a clean work surface. Dump the dough out on the surface and knead/fold into a rectangle. Use a rolling pin (or stretch the dough by hand) into a large 14 x 10” oval or rectangle.
Move the dough to the prepared pan. Use your fingers to press deep dimples in the surface of the dough. Then poke basil leaves, goat cheese clumps, and cherry tomatoes down into the dimples.
Gently brush the top of the dough with extra olive oil then cover with plastic wrap. Allow the dough to rise again for 1 hour. *Either leave the surface of the focaccia alone and the tomatoes will bake near the top of the loaf, or right before baking, press the tomatoes back down into the dough to create little caverns for each tomato. This is completely a personal preference. It will bake well either way!
Preheat the oven to 400°F. Once the dough has risen a second time, uncover and sprinkle with salt and pepper. Bake for 25 to 30 minutes until the crust on top is golden and firm.
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Notes
The flavor and texture of focaccia is based on the heavy use of olive oil. Don’t be stingy with the oil. It makes a huge difference.Because of the moisture from the tomatoes, homemade tomato bread keeps well for only about 2 to 3 days. Let the loaf cool completely, then wrap in plastic wrap or transfer to an airtight container (like a plastic zipper bag). Store at room temperature.It also freezes well! Wrap the cooled loaf in plastic and then in a layer of aluminum foil. Store in the freezer for up to a month. Thaw in the refrigerator overnight or on the countertop for 2 to 3 hours.