Mix all ingredients for the herbed oil and keep aside until you need them
Make the dough
Put the yeast, sugar flour, salt and oil in the bowl a stand mixer and stir to mix. Then add 1 cup of warm water and knead until you have a soft elastic dough that is just short of sticky. You may need to add in more water if your dough appears dry.
Remove the dough from the mixer, shape into a round and place in back in the bowl of the stand mixer after oiling it well. Cover and let it rise till almost double in volume.
Punch the dough back a little and divide into two. Transfer the dough onto baking sheets. Using your fingers and push each portion of the dough to spread it out.
Ensure it is evenly thick.
Cover and let it rise for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it. Generously brush the surface with herbed oil.
Bake in a heated oven at 410F for 20 minutes . Then take the Focaccia out and turn up the heat of your oven to 450* F
Lightly drizzle some of the Herbed Oil over the Focaccia and then arrange the tomatoes, basil and mozzarella on the bread.
To make the Roulade (optional)
Place the roll of the mozzarella on the working table and open it up. Then place basil and tomatoes on top. Start folding in from one end and roll it up like a cigar. ensure you are rolling it tightly. Then cut into thin slices. Arrange those slices on the bread.
Otherwise place thin slices of mozzarella and tomatoes on the bread followed by basil.
Drizzle some more Herbed Oil over the topping and return the bread to the oven. Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven and garnish with fresh basil leaves.