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1
Mix up the focaccia dough as directed and set in a warm spot to rise.
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2
Meanwhile, make the tomato-garlic topping.
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3
Heat the olive oil over medium heat in a medium saucepan or skillet and add the garlic.
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4
Cook, stirring, until it begins to smell fragrant, 30 seconds to a minute, and add the tomatoes and salt to taste.
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5
Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down slightly to a fragrant sauce.
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6
Stir in the thyme.
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7
Taste and adjust salt, and add pepper.
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8
Remove from the heat.
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9
For a smooth sauce, blend with an immersion blender or pulse in a food processor.
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10
When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce.
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11
Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
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12
Dimple the dough with your fingertips and spread the tomato sauce over the top in an even layer.
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13
Drizzle with olive oil.
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14
Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown.
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15
If using the mozzarella, tear it into small shreds.
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16
Bake the focaccia for 15 minutes, pull it from the oven and quickly scatter the mozzarella over the focaccia, then return to the oven for 10 minutes.
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17
Let rest for at least 10 minutes before serving, or allow to cool completely.
