Sun-Dried Tomato and Olive Red Lentil Focaccia

1.Place the rinsed red lentils in a large bowl and cover with 4 cups of water. Allow them to soak for at least 3 hours at room temperature, or overnight in the refrigerator for the best texture.

2.Drain the soaked lentils into a fine-mesh sieve and rinse them under cold water until the water runs clear. Let them drain thoroughly for 5 minutes to ensure the batter isn't too watery.

3.In a small bowl, whisk together the lukewarm water, sugar, and yeast. Let the mixture stand for 5 to 10 minutes until a thick foam forms on the surface, indicating the yeast is active.

4.Transfer the drained lentils to a high-speed blender. Add the yeast mixture, 2 tablespoons of olive oil, and the fine sea salt. Blend on high for 1 to 2 minutes until the batter is completely smooth and creamy with no visible grit.

5.Pour the batter into a large greased bowl. Cover with a warm, damp kitchen towel and let it rise in a draft-free spot for 60 minutes, or until the batter has nearly doubled in size and looks very bubbly and aerated.

6.Generously grease a 9x13 inch (23x33 cm) metal or ceramic baking pan with 1 tablespoon of olive oil. Gently pour the fermented batter into the pan, using a spatula to spread it evenly to the corners without deflating too many bubbles.

7.Cover the pan and let the dough rise a second time for 30 to 45 minutes until it appears puffy. Meanwhile, preheat your oven to 400°F (200°C).

8.Grease your fingertips with olive oil and gently press deep dimples into the surface of the dough, reaching almost to the bottom of the pan. Evenly distribute the sun-dried tomatoes, kalamata olives, and rosemary into the dimples.

9.Drizzle the remaining 1 tablespoon of olive oil over the top and sprinkle with flaky sea salt. Bake for 25 to 30 minutes until the edges are deep golden brown and the top is firm to the touch.

10.Allow the focaccia to cool in the pan for 10 minutes to set the crumb, then carefully slide it onto a wire rack. Serve warm or at room temperature to enjoy the contrast between the crispy crust and soft interior.