Drizzle a small amount of olive oil in the bottom of a large bowl. Place your pizza dough in the prepared bowl and cover with plastic wrap or a clean towel. Let it sit at room temperature for about 1 hour. You want it relaxed and easy to stretch; cold dough can be difficult to work with.

Preheat your oven to 425°F. Drizzle 1 tablespoon of olive oil onto a baking sheet or cast-iron skillet. Place the pizza dough onto your prepared baking sheet or skillet, and gently stretch it to fit into the pan. Push dimples all over the top of the dough with your fingertips.

Drizzle another tablespoon of olive oil over the top, then let the dough relax for 5 minutes. This helps it puff up better in the oven.

Once the dough has relaxed, scatter mozzarella slices and cherry tomato halves evenly over the top, pressing them lightly into the dough. Sprinkle with kosher salt.

Place in the oven and bake for about 20–25 minutes, or until the edges turn golden brown, the cheese is melty, and the tomatoes are slightly blistered.

Remove from the oven, then drizzle the last tablespoon of olive oil over the baked bread. Sprinkle torn basil leaves, ground black pepper, and drizzle balsamic glaze over the top. Let the focaccia cool for 5 minutes before slicing.

Slice and ENJOY!