Name: Margherita Focaccia Bread: A Simple and Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian
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

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Introduction

Margherita Focaccia Bread is a delightful combination of soft, airy bread topped with fresh mozzarella, juicy cherry tomatoes, and fragrant basil. This simple yet flavorful focaccia is perfect as an appetizer or a side dish to elevate any meal.

A square piece of focaccia bread with a thick, airy base that is light golden brown with a soft, porous texture inside. On top, a layer of melted white cheese is spread unevenly, dotted with small, bright red cherry tomato slices and sprinkled with thin, dark green basil strips and herbs. There are a few whole fresh green basil leaves placed on top, adding a fresh look. The focaccia rests on a white square plate, set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra flavor, drizzle balsamic glaze over the focaccia just before serving.
Substitute fresh mozzarella with burrata for a creamier texture.
Add a sprinkle of dried oregano or crushed red pepper flakes for a spicy twist.
Use a wooden cutting board for a rustic presentation.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or toaster oven to restore crispness. For longer storage, freeze the focaccia wrapped tightly in foil or plastic wrap for up to 1 month, then thaw before reheating.

How to Serve

A thick square focaccia bread with a shiny, golden brown crust serves as the base layer, showing a soft and airy white inside with large holes and a light texture. Scattered on top are vibrant red halved cherry tomatoes, slightly roasted with a juicy texture and some charred edges. Small white dollops of creamy cheese are placed evenly throughout, contrasting with the bright green fresh basil leaves that add a fresh touch. Thin, dark, grilled herb strands are sprinkled over the surface, adding detail and flavor contrast. The focaccia rests on a wooden board, with visible grains and salt flakes scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

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. Since it doesn’t need to be activated in water first, you can mix it directly with the flour and other dry ingredients, then add the warm water and proceed as usual.

How do I know when the dough has risen enough?

The dough is ready after its size has roughly doubled. It should look puffy and feel slightly airy when gently pressed with a finger; the indentation should remain without springing back immediately.