Margherita Focaccia Bread: A Simple and Delicious Recipe
This Margherita Focaccia Bread offers a delightful fusion of simple ingredients transformed into a golden, bubbly, and aromatic bread perfect for any occasion. Featuring a soft, chewy base topped with fresh cherry tomatoes, melted mozzarella, and fragrant basil, it’s a deliciously easy way to enjoy classic Margherita flavors in a rustic focaccia form.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
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 warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the tablespoon of olive oil. Stir until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough feels sticky, lightly sprinkle additional flour as necessary to manage stickiness.
- First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
- Prepare the Focaccia: Preheat your oven to 425°F (220°C). Punch down the risen dough and spread it onto a lined baking sheet. Use your fingers to create characteristic dimples all over the dough’s surface, enhancing texture and allowing toppings to settle in.
- Add Toppings: Evenly distribute the halved cherry tomatoes and diced mozzarella across the top of the dough. Drizzle with olive oil and sprinkle coarse sea salt over the surface for seasoning.
- Second Rise: Allow the topped dough to rest an additional 20 minutes so it can rise slightly again before baking.
- Bake: Place the baking sheet in the preheated oven and bake the focaccia for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves. Slice and serve warm for best flavor and texture.
Notes
- Presentation Tips: Serve warm on a wooden cutting board, drizzled with balsamic glaze and garnished with additional fresh basil for an elevated look and flavor.
- Perfect as an appetizer or a side dish to complement Italian meals or salads.
Keywords: Margherita, focaccia bread, Italian bread, cherry tomatoes, mozzarella, fresh basil, homemade focaccia, easy bread recipe
