Margherita Focaccia Bread: Experience Simple Perfection!
Capture the essence of Italy with this Margherita Focaccia Bread, a timeless classic reimagined. This rustic, airy bread boasts a perfectly crisp crust and a tender, olive oil-infused interior, adorned with vibrant cherry tomatoes, creamy fresh mozzarella, and aromatic basil. It's a remarkably simple yet profoundly satisfying dish that brings gourmet elegance to any meal or gathering.
Prep Time
25 minutes active preparation, plus 1 hour 20 minutes rising time
Cook Time
20-25 minutes
Total Time
Approximately 2 hours 10 minutes
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- Achieves restaurant-quality taste and texture with minimal effort.
- The combination of sweet tomatoes, creamy mozzarella, and fragrant basil is utterly irresistible.
- Versatile as an appetizer, side dish, or light lunch.
- Fills your home with the most incredible aroma while baking.
- Impressive to serve yet simple enough for novice bakers.
Ingredients
- 250 grams (2 cups) all-purpose flour
- 240 milliliters (1 cup) warm water (approximately 43°C/110°F)
- 7 grams (1 packet or 2 1/4 teaspoons) active dry yeast
- 4 grams (1 teaspoon) granulated sugar
- 6 grams (1 teaspoon) fine sea salt for the dough
- 15 milliliters (1 tablespoon) extra virgin olive oil, plus additional for drizzling
- 150 grams (1 cup) cherry tomatoes, halved
- 113 grams (1 cup) fresh mozzarella, diced (bocconcini or pearls work well)
- A handful of fresh basil leaves, for garnish
- 5 grams (1 teaspoon) coarse sea salt, for topping
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Gently stir to dissolve the sugar and yeast. Let this mixture sit for about 5-10 minutes until it becomes visibly frothy, indicating the yeast is active and ready. This step is crucial for a light and airy focaccia.
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and the fine sea salt. Make a well in the center of the dry ingredients. Pour the activated yeast mixture and the 15 milliliters (1 tablespoon) of olive oil into the well. Using a wooden spoon or your hands, stir until a shaggy dough starts to form and most of the flour is incorporated.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes. Use a push-and-fold motion until the dough becomes smooth, elastic, and less sticky. If the dough is too sticky during kneading, sprinkle a very small amount of additional flour, being careful not to add too much, which can make the focaccia tough.
- First Rise: Lightly oil a clean large bowl with a small amount of olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for approximately 1 hour, or until it has visibly doubled in size. This slow rise develops flavor and texture.
- Prepare the Focaccia: Approximately 20 minutes before the end of the first rise, preheat your oven to 220°C (425°F). Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a baking sheet lined with parchment paper or a well-oiled 23×33 cm (9×13 inch) baking pan. Use your fingertips to gently spread the dough out evenly and create characteristic dimples all over its surface.
- Add Toppings: Evenly arrange the halved cherry tomatoes and the diced fresh mozzarella on top of the dimpled focaccia dough. Drizzle generously with a bit more extra virgin olive oil over the toppings and dough, and sprinkle the coarse sea salt over everything.
- Second Rise: Allow the prepared focaccia dough, with its toppings, to rest for another 20 minutes. This short second rise helps the dough become light and airy again before baking, contributing to a tender crumb.
- Bake: Carefully place the focaccia in the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is beautifully melted and bubbly. The internal temperature should register around 93-96°C (200-205°F).
- Garnish and Serve: Once the focaccia is out of the oven, let it cool on the baking sheet for a few minutes before transferring it to a wire rack. While still warm, liberally scatter fresh basil leaves over the top. Slice into squares or rectangles and serve warm as an appetizer, side dish, or light meal.
Tools You’ll Need
- Large mixing bowl
- Small bowl for yeast
- Measuring cups and spoons
- Whisk or spoon for mixing
- Baking sheet (approximately 23×33 cm / 9×13 inches)
- Parchment paper (optional, for lining baking sheet)
- Clean kitchen towel
- Wire cooling rack
Essential Success Tips
- Ensure your water temperature for activating yeast is just right (around 43°C/110°F); too hot will kill the yeast, too cold won't activate it.
- Don't skip the dimpling step; it creates those characteristic pockets that hold olive oil and flavor.
- Be generous with the olive oil, especially for drizzling before baking. It contributes immensely to the focaccia's texture and flavor.
- Use good quality fresh mozzarella and ripe cherry tomatoes for the best flavor impact.
- Let the focaccia cool slightly before slicing. This allows the internal structure to set and the flavors to meld.
Professional Cooking Secrets
- For an extra crispy bottom, preheat your baking sheet in the oven before adding the parchment-lined dough, then carefully slide the focaccia onto the hot sheet.
- Infuse your olive oil with a crushed garlic clove or a sprig of rosemary for an hour before drizzling to add another layer of aromatic complexity.
- Consider using a mix of different colored cherry tomatoes for a more visually appealing focaccia.
Notes
- Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Reheat in a warm oven for best results.
- Experiment with other toppings like thinly sliced red onion, olives, or a sprinkle of dried oregano.
- For a richer flavor, you can let the dough undergo a cold proof in the refrigerator overnight after the first rise. This slow fermentation enhances the depth of flavor.
Frequently Asked Questions
What if my yeast doesn't get frothy?
If your yeast doesn't become frothy after 10 minutes, it might be old or the water temperature was incorrect. It's best to discard it and start with fresh yeast and properly warmed water to ensure your focaccia rises properly.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough through the first rise, then punch it down, place it in an oiled bowl, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30-60 minutes before proceeding with the dimpling and topping steps.
How do I know when the focaccia is perfectly baked?
The focaccia should be golden brown on top and around the edges. When tapped on the bottom, it should sound hollow. The cheese should be melted and lightly browned in spots.
Nutrition Facts (Per Serving)
Per serving (estimated, based on 10 servings): Calories: 250, Protein: 8g, Fat: 10g, Carbs: 30g, Fiber: 2g.
Allergy Information
Contains wheat (gluten) and dairy (mozzarella). For a gluten-free version, use a high-quality gluten-free all-purpose flour blend suitable for yeast baking. For a dairy-free option, omit mozzarella or use a plant-based alternative.
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