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Margherita Focaccia Bread

Margherita Focaccia Bread
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Experience the warm, comforting flavors of authentic Italian Margherita Focaccia Bread, featuring a crispy crust with fresh tomatoes, fragrant basil, and melted mozzarella. Perfect for snacks or appetizers, this recipe is simple to make at home and delivers a deliciously tender and flavorful focaccia that captures the essence of an Italian bakery.

Ingredients

Scale

Dough

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ½ cups warm water (about 105°F/40°C)
  • ¼ cup extra virgin olive oil (divided)
  • 1 tsp sea salt

Toppings

  • 2 cups fresh ripe tomatoes, sliced
  • 1 cup fresh mozzarella cheese, torn into small chunks
  • ½ cup fresh basil leaves, torn or whole
  • Sea salt, to sprinkle on top
  • Extra virgin olive oil, for drizzling

Instructions

  1. Prepare the Dough: In a large bowl, dissolve the active dry yeast in warm water and let it activate until frothy, about 5 minutes. Add the all-purpose flour, sea salt, and half of the olive oil. Mix everything together until a sticky dough forms. Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place the dough back in a lightly oiled bowl, cover with a towel, and let it rise for 1 to 1.5 hours until doubled in size.
  2. Shape and Preheat: Gently deflate the risen dough and transfer it to a generously oiled baking sheet. Use your fingertips to stretch and press the dough into an even rectangle or circle, creating dimples across the surface to form the classic focaccia texture. Cover the dough again and allow it to rise for another 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
  3. Add Toppings: Drizzle the remaining olive oil over the dough. Arrange the sliced fresh tomatoes and torn basil leaves evenly across the surface. Tear the fresh mozzarella into small chunks and scatter these on top. Sprinkle sea salt over everything to enhance the flavors.
  4. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, until the focaccia is golden brown with crispy edges and the cheese is melted, bubbling, and slightly browned. Watch carefully near the end to avoid burning.
  5. Cool and Serve: Remove the focaccia from the oven and let it cool slightly so the flavors settle. Slice into generous pieces and serve warm, allowing the fresh basil and melted mozzarella to shine in every bite.

Notes

  • Use room temperature ingredients to ensure proper yeast activation and dough rising.
  • Create dimples in the dough with your fingertips so olive oil and toppings soak deeply for enhanced flavor.
  • Do not skip the resting periods; allowing the dough to rise twice results in better texture and less toughness.
  • Choose ripe, fresh tomatoes for optimal flavor balance.
  • Bake on a preheated thick baking tray to develop a crispier bottom crust.

Nutrition

Keywords: Margherita Focaccia Bread, Italian focaccia, homemade focaccia, tomato basil focaccia, mozzarella focaccia, Italian appetizer, baked bread

Find it online: https://marycorner.com/margherita-focaccia-bread/