Roasted Tomato Focaccia Sandwiches

Instructions

1. Stir the warm water, yeast, and honey. Let the yeast bloom. Add the flour, garlic powder, and salt. Stir to a wet, shaggy dough.
2. Brush 3 tablespoons oil around a large bowl. Turn the dough in the oil to coat. Cover and rise in a warm spot 3–4 hours, until just over doubled.
3. Fold the dough with two forks, lifting the edges over the center, turning the bowl a quarter turn each time, four times around. Spray a 9×13 pan and pour 1 tablespoon oil in the center. Dump in the dough and any leftover oil. Drop the pan on the counter to help it spread. Cover and rise 1½–2 hours, until doubled.
4. Heat the oven to 450°F, one rack in the center and one on the bottom. Put the sliced tomatoes in a small baking dish with the balsamic, 2 teaspoons oil, Italian seasoning, salt, and pepper.
5. Oil your fingers and dimple the dough all the way to the pan, spreading it to the edges. Drizzle 1 tablespoon oil on top. Press the garlic cloves into the dough. Bake on the center rack about 25 minutes, until puffy and golden. Roast the tomatoes on the bottom rack the same 25 minutes, until they slump and curl.
6. Pull the garlic out of the bread with a fork. Mash it with the remaining oil. Brush that paste over the focaccia, into the holes. Bake 5 minutes more. Cool until you can handle it.
7. Split the focaccia. Layer mozzarella, basil, and roasted tomatoes. Brush the top cut side with the seasoned oil from the tomato pan. Close and slice.