Margherita Focaccia Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise: Let the topped dough rest for another 20 minutes to allow a slight second rise.
- 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.
- 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
Find it online: https://cookedbycleo.com/margherita-focaccia-bread-recipe/
