Focaccia Bread with Cherry Tomatoes, Mozzarella, and Basil Recipe

Introduction

Focaccia bread is a simple Italian classic that offers soft, airy crumb with a crispy crust, topped with fresh ingredients like tomatoes and mozzarella. This recipe guides you through making a delicious focaccia that’s perfect as a snack, appetizer, or side dish.

Ingredients

• 2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for drizzling)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• Fresh basil leaves, for garnish
• Coarse sea salt, for topping

Instructions

1. Step 1: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Step 2: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a dough starts to form.
3. Step 3: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Step 5: Preheat your oven to 425°F (220°C). Punch down the dough and spread it onto a lined baking sheet. Use your fingers to create dimples all over the surface.
6. Step 6: Arrange halved cherry tomatoes and diced mozzarella on top. Drizzle with olive oil and sprinkle with coarse sea salt.
7. Step 7: Let the dough rest for another 20 minutes to rise slightly.
8. Step 8: Bake in the preheated oven for 20-25 minutes, until golden brown and the cheese is bubbly.
9. Step 9: Let the focaccia cool for a few minutes, then garnish with fresh basil leaves before slicing and serving.

Tips & Variations

• For extra flavor, add herbs like rosemary or thyme to the dough or on top before baking.
• Switch up toppings with olives, caramelized onions, or roasted garlic for new variations.
• Use a stand mixer with a dough hook if you prefer less hand kneading.
• Lightly brushing the dough with olive oil before baking helps create a crisp crust.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for 5-10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give your focaccia a chewier texture due to its higher protein content, which some cooks prefer.

Do I need to puncture the dough before baking?

Instead of puncturing with a fork, use your fingers to create dimples in the dough; this helps the focaccia bake evenly and hold the toppings better.

Focaccia Bread with Cherry Tomatoes, Mozzarella, and Basil Recipe

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★★★★★

4.9 from 55 reviews

• Author: Hugo
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This classic focaccia bread recipe delivers a simple yet delicious Italian flatbread topped with fresh cherry tomatoes, mozzarella, and basil. The dough is soft and airy with characteristic dimples, making it perfect for a snack, appetizer, or side dish. Baked to golden perfection and drizzled with olive oil and sea salt, this easy focaccia is a wonderful way to experience traditional Italian baking at home.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for drizzling)

Toppings

• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• Fresh basil leaves, for garnish
• Coarse sea salt, for topping

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Instructions

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated and ready.
2. Prepare the Dough: In a large mixing bowl, mix together the flour and salt. Make a well in the center and pour in the yeast mixture along with olive oil. Stir until a rough dough forms.
3. Knead the Dough: Transfer the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. Add flour as needed if the dough is too sticky.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
5. Prepare the Focaccia: Preheat the oven to 425°F (220°C). Punch down the risen dough and spread it out onto a lined baking sheet. Use your fingers to create characteristic dimples all over the dough’s surface.
6. Add Toppings: Evenly arrange the halved cherry tomatoes and diced mozzarella on top of the dough. Drizzle with olive oil and sprinkle with coarse sea salt.
7. Second Rise: Allow the dough to rest for an additional 20 minutes to rise slightly again before baking.
8. Bake: Bake the focaccia in the preheated oven for 20-25 minutes until the crust is golden brown and the cheese is bubbly and melted.
9. Garnish and Serve: Let the focaccia cool for a few minutes after baking. Garnish with fresh basil leaves, slice, and enjoy.

Notes

• For a crispier crust, you can drizzle a bit more olive oil on top before baking.
• You can customize toppings by adding olives, rosemary, or caramelized onions.
• Ensure water is warm but not hot to avoid killing the yeast.
• Use fresh mozzarella for the best melting quality and flavor.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Focaccia, Italian bread, flatbread, cherry tomatoes, mozzarella, basil, easy bread recipe, homemade focaccia