Saffron Focaccia Boule

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the focaccia and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the all-purpose flour and season generously; give everything a minute to come together.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Plate it up while hot and pass extra at the table.