Margherita Focaccia Bread
Margherita Focaccia Bread is homemade focaccia bread topped and baked with a tomato-based sauce, basil, mozzarella and parmesan cheeses, and cherry tomatoes.
Servings: 8
Calories: 394kcal
Ingredients
Dough
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ⅓ cup olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2½ cups (312.5g) all-purpose flour
Sauce
- 2 teaspoons garlic, minced
- 18-20 cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Toppings
- ¼ cup loosely packed fresh basil leaves, sliced into ribbons
- 8 ounces fresh mozzarella cheese, sliced and divided
- ¼ cup grated Parmesan cheese, divided
- 12 cherry tomatoes, sliced
Instructions
Dough
- In a large bowl, combine yeast, water, and sugar. Stir and let it rest 5 minutes.
- In a small bowl combine olive oil, Italian seasoning, salt, and garlic.
- Pour half of the oil mixture into the yeast mixture. Set the remaining oil aside.
- Add flour and stir to combine.
- Add dough to a greased bowl and cover with a tea towel. Rest for 1 hour or until the dough has doubled in size.
Sauce
- While the dough is rising, prepare the sauce. Add the garlic, tomatoes, olive oil, sugar, vinegar, salt, and pepper to the bowl of a food processor and pulse until it reaches your desired consistency. Set aside.
Assembly
- Preheat oven to 450°F.
- Pour remaining oil mixture into a 9x11-inch baking dish. Use a pastry brush to coat the pan.
- Add the dough to the pan and work the dough to the edges. Use your fingers to create dimples in the dough.
- Set in the oven to bake for 12 minutes or until the top is golden brown.
- Remove from oven, add sauce, basil leaves, mozzarella, parmesan cheese, and sliced tomatoes.
- Bake another 10-12 minutes, or until the cheese is hot and bubbly. Serve hot.
Nutrition
Calories: 394kcal