Homemade Classic Margherita Focaccia Bread
A vibrant and aromatic focaccia bread featuring fresh basil, ripe tomatoes, and creamy mozzarella.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
Ingredients
- 4 cups All-Purpose Flour Main ingredient for structure.
- 1.5 cups Warm Water Essential for activating the yeast.
- 2 teaspoons Active Dry Yeast Leavening agent for dough.
- 2 teaspoons Salt Enhances flavor and controls fermentation.
- 0.25 cups Extra Virgin Olive Oil Adds richness and helps create a crispy crust.
- 0.5 cups Fresh Basil Leaves Adds flavor and aroma.
- 1 cup Cherry Tomatoes Halved for sweetness and juiciness.
- 1 cup Fresh Mozzarella Torn into small pieces for melting.
Instructions
- 1. Activate the yeast by combining warm water and active dry yeast in a mixing bowl. Let it sit for 5-10 minutes until frothy.
- 2. Add olive oil and salt to the yeast mixture and stir gently.
- 3. Gradually mix in the all-purpose flour until a shaggy dough forms.
- 4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- 5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1-2 hours until doubled in size.
- 6. Preheat the oven to 425°F (220°C).
- 7. Punch down the risen dough and transfer it to a greased baking sheet, stretching it to fit the pan.
- 8. Create dimples in the dough with your fingers and drizzle olive oil over the top.
- 9. Distribute cherry tomatoes and mozzarella over the dough, then sprinkle with chopped basil.
- 10. Let the focaccia rest for 20-30 minutes before baking.
- 11. Bake for 20-25 minutes until golden brown and cheese is bubbly.
- 12. Cool on a wire rack for a few minutes before slicing and serving warm.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to a month.