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There’s something magical about the smell of freshly baked bread wafting through the house, isn’t there? Growing up in Chicago with my Polish-American family, Sunday afternoons were often spent in the kitchen with my mom and babcia, kneading dough and laughing over old family stories. Bread-making was a tradition, a ritual that brought us together. Now, as a mom myself, I cherish these moments with my own kids, Ella and Peter, who, despite their initial reluctance, have become quite the little bakers themselves. Today, I’m excited to share a recipe that has become a family favorite in our household: Margherita Focaccia Bread. This isn’t just any focaccia; it’s a delightful twist on a classic, combining the simplicity of margherita pizza with the rustic charm of focaccia. It’s a dish that’s both comforting and creative, much like the meals I grew up with, and I can’t wait for you to try it.
Why You’ll Love This Recipe
This Margherita Focaccia Bread is a true crowd-pleaser. It’s incredibly easy to make, even for those who might be a bit intimidated by the idea of baking bread from scratch. The dough is forgiving and requires minimal kneading, making it perfect for a lazy weekend afternoon. The combination of fresh tomatoes, mozzarella, and basil gives it a fresh, vibrant flavor that’s reminiscent of summer, no matter the season. Plus, it’s vegetarian, making it a versatile option for gatherings with friends and family. Whether you’re serving it as an appetizer, a side dish, or even a light main course, this focaccia is sure to impress.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water (about 110°F)
- 1/4 cup olive oil, plus more for drizzling
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- Coarse sea salt
- Balsamic glaze (optional)
Step-by-Step Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- Add the flour and salt to the yeast mixture, and stir until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to spread it out to about 1/2 inch thick.
- Drizzle the dough with olive oil and use your fingers to create dimples all over the surface.
- Arrange the cherry tomatoes and mozzarella slices over the top, pressing them gently into the dough.
- Bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbly and slightly browned.
- Remove from the oven and let it cool slightly before topping with fresh basil leaves and a sprinkle of coarse sea salt.
- Drizzle with balsamic glaze if desired, slice, and serve warm.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, make sure your water is warm but not hot, as too much heat can kill the yeast. If you’re short on time, you can let the dough rise in the refrigerator overnight, which will also enhance the flavor. When dimpling the dough, don’t be shy—those little pockets are perfect for catching olive oil and toppings. Lastly, if you find your dough is sticky, simply add a bit more flour during kneading until it’s manageable.
When I make this recipe, my go-to tool is the Silicone Utensils Set for mixing and handling the dough. The MOSFiATA 8″ Professional Chef’s Knife is perfect for slicing the tomatoes and mozzarella with precision. And, of course, the 4.2 Quart Cast Iron Dutch Oven is ideal if you want to try baking your focaccia in a different way for a crispier crust.
Variations and Substitutions
Feel free to get creative with your Margherita Focaccia Bread! You can swap the cherry tomatoes for sun-dried tomatoes for a more intense flavor. If you’re a fan of spice, add a sprinkle of red pepper flakes before baking. For a vegan version, replace the mozzarella with your favorite plant-based cheese. You can also experiment with different herbs like rosemary or thyme for a unique twist.
Serving Suggestions
This focaccia is delightful on its own, but it pairs beautifully with a simple green salad drizzled with lemon vinaigrette. For a heartier meal, serve it alongside a bowl of creamy tomato soup. A glass of chilled white wine or a light beer complements the flavors nicely, making it a perfect choice for a casual dinner party.
FAQs
Can I make this focaccia ahead of time?
Yes, you can prepare the dough in advance and let it rise in the refrigerator overnight. Just bring it to room temperature before baking.
What if I don’t have fresh basil?
If fresh basil isn’t available, you can use dried basil, although the flavor won’t be as vibrant. Alternatively, try using fresh oregano or parsley.
How do I store leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. You can also freeze it for up to a month. Reheat in the oven to regain its crispiness.
Final Thoughts
I hope you enjoy making this Margherita Focaccia Bread as much as I do. It’s a recipe that brings a little slice of joy and warmth to our family table, and I’m thrilled to share it with you. Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on it. Happy baking!
👉 I hope you loved making this Margherita Focaccia Bread—it’s like a warm, cheesy hug from the oven. If you’re in the mood for more comforting recipes, why not try my Chicago-Style Deep Dish Pizza, Garlic Butter Pasta, or Creamy Tomato Soup? Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Margherita Focaccia Bread: 4 Simple Steps to Perfection
A delightful twist on classic focaccia, combining fresh tomatoes, mozzarella, and basil for a comforting and creative bread.
Keep the screen of your device on while you follow the steps.
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- Add the flour and salt to the yeast mixture, and stir until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to spread it out to about 1/2 inch thick.
- Drizzle the dough with olive oil and use your fingers to create dimples all over the surface.
- Arrange the cherry tomatoes and mozzarella slices over the top, pressing them gently into the dough.