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.
Prep Time20 minutes mins
Cook Time24 minutes mins
Rising Time1 hour hr
Total Time1 hour hr 44 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Margherita Focaccia Bread
Servings: 8
Calories: 394kcal
Author: Amanda Rettke--iamhomesteader.com
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
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.
Calories: 394kcal