Focaccia panzanella

Cut leftover focaccia into large cubes, at least an inch.

Spread on a Silpat- or parchment-lined baking sheet; no oil is added because the focaccia already holds olive oil.

Bake in the center of a 350 degree oven about 20 minutes, until golden brown, cooked through and very crispy; cool to room temperature.

In a bowl, mash chopped garlic, a little sugar and one anchovy fillet to a coarse paste with the back of a fork.

Add red wine vinegar and extra virgin olive oil and whisk vigorously.

Add the tomatoes cut to crouton size and halved cherry tomatoes, freshly ground black pepper and a generous pinch or two of salt; mix with a spatula.

Let sit on the counter about 10 minutes so the salt draws moisture from the tomatoes (optional; longer is fine).

Add thinly sliced red onion and mozzarella if using; toss.

Add the toasted focaccia cubes and keep tossing until the bread is as saturated as wanted; for full saturation toss a couple of minutes, rest about 5 minutes, and repeat, tasting as you go.

Variation: toss a couple of times, rest 10 or 15 minutes and serve, then refrigerate the rest overnight and toss again the next day for full saturation.

Mix in basil leaves torn by hand, not cut, to avoid black discoloration.

Taste and adjust with more salt, vinegar or olive oil.

Transfer to a bowl or platter and finish with a drizzle of olive oil and more torn basil.