Step 1: In a large bowl, combine the all-purpose flour, salt, sugar, Olive Oil, cheese, yeast, and warm water with a wooden spoon. The dough should look rough and sticky but will have no pockets of dry flour when it’s ready.

Step 2: Generously oil your hands and a large clean bowl. Transfer the dough to the oiled bowl and cover it tightly with plastic wrap. Place it in a warm spot to rise for 30-40 minutes, or until it doubles in size.

Step 3: Meanwhile, toss the cut tomatoes with olive oil, salt, and pepper, then spread them onto an unlined baking tray. Bake them at 450 F/235 C for 15-20 minutes or until blistered.

Step 4: Once doubled, gently stretch the sides of the dough up and onto the center of the dough. Do this stretch and fold on all four sides.

Step 5: Generously oil a quarter sheet tray with 3 tablespoons of olive oil and transfer the dough seam side down onto the tray. Gently start stretching the dough to fill the tray, or until it is an 11 by 9-inch rectangle. Cover it with plastic wrap and place it in a warm place to rise again for 15-20 minutes or until the dough looks puffy.

Step 6: Dot the basil pesto and the olive oil around the top and then use your hands to spread it evenly across the dough. Use your fingertips to indent the dough to dimple the entire surface of the dough.

Step 7: Bake for 8 minutes at 425 F/220 C, then remove it from the oven and add the roasted tomatoes and the ripped burrata.

Season with flaky sea salt and pepper, then bake for another 8-15 minutes, or until the focaccia is golden brown and the internal temperature reads 190 F/90 C.