Terrason foccaccia dinner plate

It was a sunny morning for a change, making the view outside more pleasant, especially after the never-ending rain the day before. I warmed my cup for my coffee, and when persuaded by the effect, I pressed that button on my machine, carefully listening to the sound of grinding coffee and inhaling the first aroma of dripping coffee. After sipping it slowly in bed with my French course assisting me, I did not care what my plans were for this morning, as they changed the moment I thought about that giant, glossy, never-too-sweet, and perfectly executed chausson aux pommes at the Terrason boulangerie. Ten minutes later, I left the apartment to walk 2 kilometers just for that one pastry. It was 30 minutes later, I stepped out of the boulangerie with croissant, Chausson, baguette (bien cuit) and a whole focaccia. The first ones were eaten during the day, the latter prepared like this. 

4 slices of focaccia
2 buffalo mozzarella balls
smoked pepper, freshly ground

salad:
400 g tomatoes - different sizes
100 g crispy lettuce or small salad leave mix
50 g pitted dark olives
20 g capers (I prefer the ones that have been brined in oil)
handful of small peppermint, basil, and parsley leaves

sauce:
3 tbsp mild extra virgin olive oil
1 tsp balsamic vinegar
1 tsp maple syrup or brown sugar
sea salt to taste
pinch of chili flakes if you like spicy

Cut the large tomatoes into pieces and the smaller ones into halves. Sprinkle them with salt and rest in a sieve for 10 minutes. 

In the meantime, mix the lettuce, olives, capers, and fresh herbs in a bigger bowl. In a smaller bowl, combine all of the sauce ingredients.

When tomatoes are ready, add them to the lettuce mixture together with the sauce. Mix. 

Place focaccias on four plates. Top each with a salad, half of the mozzarella, and smoked pepper.