Strawberry and Olive Focaccia

On the previous evening, submerge the basil leaves in boiling water, then drain and plunge them into an ice bath

Drain, dry, and blend the basil leaves in a food processor with 1 cup of olive oil

Cook for 15 minutes and reserve in the refrigerator

The next day, warm up the milk, water, and sugar over low heat until lukewarm

In a bowl, combine 1/2 cup of this liquid mixture, yeast that has been dissolved in warm water, 1 1/2 cups of flour, and salt

Reserve for 15 minutes

Transfer the remaining flour to another bowl, make a depression in the center, pour in the fermented mixture, and mix

Add butter, the remaining liquid mixture, and mix until smooth

Pour onto a floured surface and knead for 15 minutes

Cover and let rise

Grease a baking dish with a little olive oil and spread the dough out

Make some holes with your finger and sprinkle on top with fresh basil leaves, coarse black pepper, and remaining olive oil

Let it rise for 20 minutes

Bake in a moderate oven (170°C) that has been preheated for 15 minutes or until golden brown

Halve the cherry tomatoes, place them in a pan, cover with a little of the reserved olive oil, and cook for 5 minutes. Reserve

Cut the focaccia in half horizontally and bake again at moderate temperature to toast

Mince garlic and spread it on top of the focaccias, drizzle with remaining olive oil, and sprinkle with coarse black pepper and salt mixture

Divide mozzarella cheese into halves

Cut out stars from the focaccias using a cookie cutter

Place half of each mozzarella ball on top of each star-shaped focaccia, along with half of each cherry tomato, and garnish with fresh basil leaves.