Follow directions for preparing the dough. When you are ready to bake, remove from the fridge and place on a lightly oiled work surface. Cut the dough into three pieces. Shape each one into a ball and leave covered on the counter till they come to room temperature (about 60 minutes).

Preheat the oven and a baking stone or baking steel (or a baking sheet turned upside down) to the highest temperature.

Working with one piece of dough at a time, sprinkle some flour underneath and on top of the dough and press into an oval shape. Flour your hands and stretch the dough gently until each oval is around five to six inches long by three inches wide.

Open the oven and carefully slide the focaccia onto the baking stone or steel. If using a baking sheet, carefully remove it from the oven, dust with flour, gently slide the focaccia onto it, and return it to the oven. Bake four to six minutes, until golden and puffed.

Brush the edges with olive oil and set aside. Alternatively, store at room temperature in an airtight bag or freeze (if freezing, don’t brush with oil).

In a skillet, heat oil. Add garlic and cook until fragrant, about one minute. Add meat and cook until no longer pink, about four to five minutes.

Add paprika, cumin, salt, pepper, cinnamon, tomato paste, honey, barbecue sauce and water. Cook two more minutes and set aside.

In a bowl, toss tomatoes with onion and parsley. Set aside.

In a small bowl, mix tahini paste with water. The tahini will seize, but keep mixing and it will become smooth and lighter in color.

Stir in lemon juice, garlic (if using) and salt.

Top baked focaccias with meat mixture. Place on a baking sheet and pop into a hot oven to warm up for about 5 minutes. (For a Shabbos meal, warm the focaccias and meat separately on the plata and then assemble.) Place on a pretty wooden cutting board or serving board.

Top the meat with salad and drizzle with techinah. Sprinkle with sumac.

Slice into sticks about one to one and a half inches wide. Serve extra techinah on the side for dipping.