Margherita Focaccia Bread Recipe

Introduction

Margherita Focaccia Bread is a flavorful Italian classic that combines fluffy, airy dough with fresh tomatoes, creamy mozzarella, and fragrant basil. This simple yet elegant bread is perfect as an appetizer or a side dish, bringing a taste of Italy right into your kitchen.

Ingredients

• 2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for drizzling)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• Fresh basil leaves, for garnish
• Coarse sea salt, for topping

Instructions

1. Step 1: Activate the yeast by combining warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
2. Step 2: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a dough forms.
3. Step 3: Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
4. Step 4: Place the dough in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Step 5: Preheat the oven to 425°F (220°C). Punch down the dough and spread it onto a lined baking sheet. Use your fingers to create dimples all over the surface.
6. Step 6: Arrange halved cherry tomatoes and diced mozzarella evenly over the dough. Drizzle with olive oil and sprinkle coarse sea salt on top.
7. Step 7: Let the dough rest for another 20 minutes to rise slightly again.
8. Step 8: Bake the focaccia for 20-25 minutes or until golden brown and the cheese is bubbly.
9. Step 9: Allow the bread to cool for a few minutes, then garnish with fresh basil leaves before slicing and serving.

Tips & Variations

• For extra flavor, drizzle a bit of balsamic glaze over the focaccia before serving.
• Try adding thinly sliced red onions or olives for a different twist.
• If fresh mozzarella is not available, substitute with shredded mozzarella or other mild melting cheese.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, freeze wrapped tightly for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to restore its crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Just mix it directly with the flour without activating it in water first, and adjust the rising time as needed.

What if I don’t have cherry tomatoes?

You can substitute with grape tomatoes or diced regular tomatoes. Just be sure to drain any excess juice to avoid soggy focaccia.

Margherita Focaccia Bread Recipe

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This Margherita Focaccia Bread recipe combines soft, airy homemade focaccia with fresh cherry tomatoes, mozzarella, and basil for a delicious Italian-inspired bread perfect as an appetizer or side dish.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for drizzling)

Toppings

• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• Fresh basil leaves, for garnish
• Coarse sea salt, for topping

Instructions

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Prepare the Dough: In a large mixing bowl, mix together the flour and salt. Make a well in the center and pour in the activated yeast mixture along with olive oil. Stir until a dough starts to come together.
3. Knead the Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add a little flour if the dough is sticky to prevent sticking.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Prepare the Focaccia: Preheat the oven to 425°F (220°C). Punch down the risen dough and spread it out onto a lined baking sheet. Use your fingers to create dimples across the surface of the dough.
6. Add Toppings: Arrange halved cherry tomatoes and diced mozzarella evenly on top. Drizzle with olive oil and sprinkle coarse sea salt over the surface.
7. Second Rise: Allow the dough to rest for another 20 minutes to rise slightly again before baking.
8. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, until the crust is golden brown and the cheese is bubbly and slightly melted.
9. Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves, slice, and serve warm.

Notes

• Serve warm on a wooden cutting board for a rustic presentation.
• Drizzle with balsamic glaze and garnish with extra fresh basil for enhanced flavor.
• This focaccia is perfect as an appetizer, snack, or side to Italian meals.

Keywords: Margherita Focaccia, Italian focaccia bread, homemade focaccia, cherry tomato bread, mozzarella focaccia, easy bread recipe