Focaccia pockets with filling

Ingredients:

• 1 packet (2 and 1/4 tsp) active dry yeast
• 2 teaspoons of sugar
• 4 cups premium flour + more as needed
• 1 tbsp coarse salt
• 0.5 cups extra-virgin olive oil + extra for greasing the bowl
• 85 g thin slices of pepperoni
• 1 cup fresh ricotta
• 1.5 tbsp. grated dry mozzarella
• 1/3 cup grated Pecorino + extra for sprinkling
• 1 sprig fresh rosemary, leaves picked
• Sea salt flakes, for sprinkling
• Heated marinara sauce, for filing

Preparation:

1. Mix the yeast and sugar in 1 3/4 cups of warm water (about 38°C). Let stand until foamy, about 3 minutes.
2. Place the flour and coarse salt in the bowl of a stand mixer. Add the yeast mixture and 1/4 cup olive oil and mix with the paddle attachment on low speed until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water, 1 tablespoon at a time, if needed, until the dough forms a loose ball that easily pulls away from the sides of the bowl.
3. Continue kneading on high speed until the dough is smooth and elastic, but still slightly looser than traditional bread dough, about 5 minutes.
4. Grease a large bowl with 2 tablespoons of olive oil. Add the dough and turn it over to coat with oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
5. Grease a rimmed baking sheet with the remaining 2 tablespoons of olive oil. Transfer the dough to the center of the pan. Gently stretch the dough to the edges of the pan. If the dough resists, let it rest for a few minutes and continue stretching (take your time; this process may take 10-15 minutes).
6. Line 2 baking sheets with parchment paper. Using a pizza wheel, cut the dough in half lengthwise down the middle, then cut crosswise to create 8 rectangles. Divide the pepperoni slices between the rectangles, placing them on the bottom half of each rectangle, leaving a small gap from the edges.
7. Spoon the ricotta over the pepperoni and spread it with the back of a spoon, again leaving a space around the edges. Sprinkle with mozzarella and pecorino, leaving a space around the edges.
8. Fold the top of each dough rectangle over the filling and press the edges to seal. Using a large spatula, transfer the focaccia pockets to the prepared baking sheets. Lightly flatten each piece with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise for 20 minutes.
9. Preheat the oven to 220°C. Remove the plastic wrap from the focaccia and gently make dimples in the surface of the dough with your fingertips. Lightly brush with olive oil and sprinkle with additional pecorino cheese, rosemary, and flaky salt.
10. Bake, rotating the baking sheets halfway through, until the focaccia pockets are golden brown on top and bottom, about 20 minutes. Serve warm with marinara sauce.
    
    
    If making ahead, let the cooked focaccia cool completely, then wrap tightly in plastic wrap and refrigerate for up to 3 days; reheat in the oven at 175°C for 5 minutes.