Margherita Focaccia Bread

The perfect harmony of Italian flavors comes together in this Margherita Focaccia Bread. Imagine biting into a pillowy, homemade focaccia crust topped with a fresh tomato sauce, creamy mozzarella, fragrant basil leaves, and juicy cherry tomatoes. This recipe transforms traditional focaccia into a celebration of classic Margherita pizza flavors while honoring the red, white, and green colors of the Italian flag.

Last summer, I served this at a backyard gathering and guests couldn't stop raving about it. The aroma filling my kitchen as it baked transported me straight to a small Italian trattoria.

Fresh Ingredients Matter

• Fresh Basil Leaves: Essential for that authentic Margherita flavor and vibrant color; look for bright green leaves without any browning or wilting
• Cherry Tomatoes: Provide juicy bursts of sweetness; select firm, ripe tomatoes with vibrant color for best results
• Mozzarella Cheese: Creates that classic stretchy, creamy element; fresh mozzarella works best but low moisture shredded works in a pinch
• Parmesan Cheese: Adds a nutty, salty depth; always grate your own from a block for superior flavor
• Active Dry Yeast: The foundation of your focaccia; ensure it's fresh and properly activated for the best rise
• Italian Seasoning: Infuses the dough with herbaceous notes; quality dried herbs make a noticeable difference

Creating The Perfect Dough

Activate The Yeast:

Combine the active dry yeast with warm water (105 110°F) and a pinch of sugar in a large bowl. Allow this mixture to rest for about five minutes until it becomes foamy and fragrant. This ensures your yeast is alive and ready to create a beautifully risen dough.

Prepare The Flavor Base:

In a separate bowl, combine 1/4 cup olive oil, 1 tablespoon Italian seasoning, 2 minced garlic cloves, and 1 teaspoon salt. This aromatic mixture will infuse your focaccia with incredible flavor throughout. Add half of this mixture to your activated yeast.

Develop The Dough:

Gradually stir in 3 cups of all purpose flour until a soft, slightly sticky dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. The perfect focaccia dough should feel tacky but not overly sticky to the touch.

First Rise:

Place your dough in an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for about an hour until doubled in size. This slow fermentation develops the characteristic flavor and texture that makes focaccia so irresistible.

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Crafting The Sauce

While the dough rises, prepare your sauce by combining 4 cloves of garlic, 2 tablespoons olive oil, 1 cup cherry tomatoes, 1 teaspoon sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste in a food processor. Pulse until you achieve a rustic sauce with some texture remaining. The balsamic vinegar adds depth and a subtle sweetness that elevates the entire dish.

Baking To Perfection

Prepare The Pan:

Pour the reserved olive oil mixture into a 9x13 inch baking dish, ensuring it coats the bottom evenly. This creates the signature crisp, golden bottom that defines exceptional focaccia.

Shape And Dimple:

After the first rise, gently stretch the dough into your prepared pan. Use your fingertips to create the characteristic dimples all over the surface. These indentations hold pools of olive oil and toppings while creating the classic focaccia texture.

Par Bake The Base:

Bake your dimpled dough in a preheated 450°F oven for 12 minutes until it begins to turn golden. This initial baking ensures your crust will remain crisp even after adding the toppings.

Add Margherita Toppings:

Spread your prepared sauce over the par baked focaccia, then arrange fresh basil leaves, slices of mozzarella, a sprinkle of parmesan, and halved cherry tomatoes across the surface. This colorful arrangement creates both visual appeal and balanced flavor in every bite.

Final Bake:

Return your topped focaccia to the oven for another 10 12 minutes until the cheese is melted and bubbly with spots of golden brown. The aroma will tell you when it's ready to come out of the oven.

My family particularly loves the cherry tomatoes in this recipe. My daughter, who typically picks tomatoes off everything, devours them when they're roasted on this focaccia. The way they concentrate in flavor and burst with juicy sweetness converts even the most stubborn tomato skeptics.

Impressive Presentation

Creating a beautiful Margherita Focaccia isn't just about flavor—it's about visual appeal too. Arrange your toppings thoughtfully, spacing the basil leaves and tomatoes evenly throughout. Consider reserving a few fresh basil leaves to add after baking for a pop of vibrant green. Finish with a light drizzle of high quality olive oil and a sprinkle of flaky sea salt just before serving for restaurant worthy presentation.

Perfect Pairings

This Margherita Focaccia makes an excellent companion to so many Italian dishes. Serve alongside a simple green salad dressed with lemon and olive oil for a light lunch, or pair with an antipasto platter featuring olives, cured meats, and marinated vegetables for an impressive appetizer spread. For a more substantial meal, serve with a bowl of tomato basil soup or alongside braised short ribs for a study in contrasting textures.

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Creative Variations

Looking to customize this recipe? Try adding thinly sliced red onions or roasted red peppers for additional flavor dimensions. For those who enjoy heat, a sprinkle of red pepper flakes or thin slices of fresh jalapeño add a welcome kick. Experiment with different herbs like fresh oregano or thyme in addition to the basil. For a more substantial version, add thin slices of prosciutto after baking for a salty sweet contrast that takes this focaccia to new heights.

Keeping It Fresh

Store any leftover focaccia in an airtight container at room temperature for up to two days. For longer storage, wrap individual pieces tightly in plastic wrap and freeze for up to one month. To reheat, place the focaccia in a 350°F oven for about 5 minutes until warmed through. Avoid microwaving as this can make the crust soggy. For the best texture when reheating, place on a preheated pizza stone or in a cast iron skillet to restore some of the original crispness to the bottom.

The beauty of Margherita Focaccia lies in its simplicity. When you use quality ingredients and give them the attention they deserve, the result is greater than the sum of its parts. I've made this recipe countless times, and it never fails to transport me straight to the Italian countryside. There's something magical about the combination of yeasty bread, sweet tomatoes, fragrant basil, and melted cheese that speaks to our most basic cravings for comfort and satisfaction.

Frequently Asked Questions

→ Can I prepare the dough ahead of time?

Yes! You can make the dough up to 24 hours in advance and let it slow-rise in the refrigerator. This actually develops more flavor. Just bring it to room temperature for about 30 minutes before shaping.

→ What if I don't have a food processor for the sauce?

No problem! You can chop the cherry tomatoes by hand and mix with the other sauce ingredients. The texture will be chunkier, but still delicious.

→ Can I use dried basil instead of fresh?

Fresh basil really makes this recipe shine, but in a pinch, you could use 1-2 teaspoons of dried basil mixed into the sauce. Add fresh basil after baking if you can get it.

→ How do I know when my focaccia is fully baked?

The focaccia should have a golden brown top and bottom. If you tap the bottom, it should sound hollow. The cheese should be bubbly and slightly browned on top.

→ Can I freeze leftover focaccia?

Absolutely! Wrap cooled portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 10-15 minutes.

→ What can I serve with Margherita Focaccia Bread?

This focaccia works beautifully with a simple green salad, a bowl of soup, or as part of an antipasto spread. It's also substantial enough to be a main dish with some roasted vegetables on the side.