Margherita Focaccia Bread Recipe

Introduction

Margherita Focaccia Bread is a delightful twist on a classic Italian favorite, combining fragrant basil, fresh mozzarella, and juicy cherry tomatoes on a soft, olive oil–rich focaccia base. This simple yet flavorful bread is perfect as a snack or a light meal.

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 bowl, mix flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until dough begins to form.
3. Step 3: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, adding flour if it feels sticky.
4. Step 4: Place dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for about 1 hour 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 dimple the surface.
6. Step 6: Arrange the cherry tomatoes and mozzarella evenly over the dough. Drizzle with olive oil and sprinkle with coarse sea salt.
7. Step 7: Let the topped dough rest for 20 minutes to rise slightly again.
8. Step 8: Bake for 20-25 minutes until golden brown and the cheese is bubbly.
9. Step 9: Cool for a few minutes, then garnish with fresh basil leaves before slicing and serving.

Tips & Variations

• For extra flavor, brush the focaccia with garlic-infused olive oil before baking.
• Try adding kalamata olives or caramelized onions for a different topping twist.
• If fresh mozzarella is too moist, pat it dry with paper towels to prevent sogginess.
• Use a pizza stone to bake for a crispier bottom crust.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and refrigerate for up to 4 days. Reheat in a warm oven for a few minutes to restore crispness.

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 substitute instant yeast, but reduce the water slightly and mix the yeast directly with the flour, skipping the activation step.

How do I keep the focaccia soft and fluffy?

Make sure not to overbake it and allow the dough to rise fully to develop a light texture. Adding enough olive oil helps keep it moist and tender.

Margherita Focaccia Bread Recipe

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★★★★★

4.5 from 100 reviews

This Margherita Focaccia Bread recipe offers a delightful twist on traditional focaccia, featuring a fragrant combination of fresh cherry tomatoes, melted mozzarella, and vibrant basil atop a soft, homemade yeast dough. Perfectly golden and seasoned with olive oil and coarse sea salt, this Italian-inspired bread is an ideal appetizer or snack that is easy to prepare and bake.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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 the warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture along with the olive oil. Stir until a dough begins to form.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for 5-7 minutes until it is smooth and elastic. Add a little flour if the dough is too sticky.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and allow it to rise in a warm place for about 1 hour or until doubled in size.
5. Prepare the Focaccia: Preheat your 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: Evenly arrange the halved cherry tomatoes and diced mozzarella on top of the dough. Drizzle with olive oil and sprinkle coarse sea salt all over.
7. Second Rise: Let the topped dough rest for another 20 minutes to allow a slight second rise.
8. Bake: Bake the focaccia in the preheated oven for 20-25 minutes until the bread is golden brown and the cheese is bubbly and slightly browned.
9. Garnish and Serve: Remove the focaccia from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, then slice and serve warm.

Notes

• Use warm water around 110°F to properly activate the yeast without killing it.
• If you prefer, substitute fresh mozzarella with shredded mozzarella for easier topping distribution.
• You can add other herbs such as rosemary or oregano to the dough or toppings for extra flavor.
• Make sure not to over-bake to keep the focaccia soft on the inside.
• Leftover focaccia can be stored in an airtight container for up to 2 days and reheated before serving.

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