Focaccia Dough:

• 2-1/4 teaspoons active dry yeast
• 2 teaspoons honey
• 2-1/2 cups water
• 5 cups (625 g) all-purpose flour
• 3 teaspoons salt
• 1/2 teaspoon Black Tellicherry Peppercorn 
• 1/2 cup parmesan cheese, grated
• 6 tablespoons extra-virgin olive oil, divided, plus more for hands
• 4 tablespoons unsalted butter, plus more for pan

Topping:

• 1/2 cup parmesan cheese, grated
• 2 tablespoons Nigella Caesar 
• 1/4 cup sliced red onion
• colorful assortment of sweet peppers
• 4 asparagus spears
• 1/2 cup cherry tomatoes, sliced in half
• Handful fresh parsley sprigs
• 3 tablespoons olive oil

Whisk the active dry yeast, honey, and 2-1/2 cups lukewarm water in a large bowl and let it sit in a warm spot for 5 minutes. The mixture should look slightly frothy and foamy.

Add the all-purpose flour, kosher salt, black pepper and half cup of parmesan cheese to the bowl. Mix well with a rubber spatula until a shaggy dough ball forms.

Pour four tablespoons of extra-virgin olive oil into the dough bowl. Roll the ball of dough in the oil. Ultimately the dough will rise and double in size so make sure your bowl is plenty big. If you are baking the same day, cover the bowl and allow the dough to rise at room temperature for 3-4 hours. If you are making ahead, cover and refrigerate 8-24 hours.

Generously olive oil a 13x9" baking pan for thicker focaccia, or an 18x13" rimmed baking sheet pan for a thinner focaccia perfect for cutting into breadsticks.

Pour 1 tablespoon of extra-virgin olive oil into the center of the focaccia dough. Keeping the dough in the bowl and using your hands, gather up edges of dough farthest from you and lift up and over, folding the dough into the center of bowl.

Do this 2 more times - the goal is to deflate the focaccia dough while you form it into a rough ball. Transfer the dough into the prepared sheet pan and let it rise, uncovered, in a dry, warm place until doubled in size, at least 1 hour more.

Check to see if the dough is ready by poking it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.

When it is, lightly oil your hands, and stretch out dough to fill out pan. Dimple the focaccia all over with your fingertips creating deep indentations in the dough. Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with Nigella Cesar.

Pre-heat the oven to 450 degrees.

Arrange the cut veggies on top of the dough to create a picture or desired pattern. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

Focaccia is best fresh out of the oven. Cut into squares. Keep in the refrigerator for up to five days. Reheat on a baking sheet in a 300° F oven or toaster oven.