Margherita Focaccia Bread (Print Version)

# Ingredients:

→ Dough

01 - 1 cup warm water
02 - 1 teaspoon active dry yeast
03 - 2 tablespoons granulated sugar
04 - ⅓ cup olive oil
05 - 1 teaspoon Italian seasoning
06 - 2 teaspoons garlic, minced
07 - 1 teaspoon kosher salt
08 - 2½ cups (312.5g) all-purpose flour

→ Sauce

09 - 2 teaspoons garlic, minced
10 - 18-20 cherry tomatoes
11 - 2 tablespoons olive oil
12 - 1 teaspoon granulated sugar
13 - 1 teaspoon balsamic vinegar
14 - 1 teaspoon salt
15 - ⅛ teaspoon freshly ground black pepper

→ Toppings

16 - ¼ cup loosely packed fresh basil leaves, sliced into ribbons
17 - 8 ounces fresh mozzarella cheese, sliced and divided
18 - ¼ cup grated Parmesan cheese, divided
19 - 12 cherry tomatoes, sliced

# Instructions:

01 - In a large bowl, mix together the yeast, warm water, and sugar. Give it a gentle stir and let it sit for about 5 minutes until it gets frothy. In a separate small bowl, combine the olive oil, Italian seasoning, salt, and minced garlic. Pour half of this flavorful oil mixture into your yeast mixture and set the rest aside for later. Add your flour to the bowl and stir everything until it forms a soft dough.
02 - Transfer your dough to a greased bowl and cover it with a clean tea towel. Let it rest in a warm spot for about an hour, or until it's doubled in size and looks puffy and soft.
03 - While your dough is rising, get started on the sauce. Add the minced garlic, cherry tomatoes, olive oil, sugar, balsamic vinegar, salt, and pepper to a food processor. Pulse it a few times until you reach the consistency you like - chunky or smooth, it's up to you! Set this aside for later.
04 - Preheat your oven to 450°F. Take that reserved oil mixture and pour it into a 9x11-inch baking dish. Use a pastry brush to make sure the entire pan is coated evenly.
05 - Add your risen dough to the oiled pan and gently work it toward the edges until it fills the dish. Use your fingertips to press down and create those classic focaccia dimples all over the surface of the dough.
06 - Place the pan in your preheated oven and bake for about 12 minutes, or until the top starts to turn a beautiful golden brown color.
07 - Remove the partially baked focaccia from the oven. Spread your homemade sauce over the top, then sprinkle with basil ribbons, arrange the sliced mozzarella and cherry tomatoes, and finish with a generous sprinkle of Parmesan cheese.
08 - Return the topped focaccia to the oven and bake for another 10-12 minutes, until the cheese is melted, bubbly, and slightly golden. Serve while still warm for the best flavor and texture.

# Notes:

01 - This Margherita Focaccia combines the flavors of pizza with the texture of homemade bread for a delicious twist on two Italian classics.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to restore crispness.
03 - For an extra touch of flavor, drizzle with high-quality olive oil right before serving.

Back