Description
This Margherita Focaccia Bread recipe combines the classic fresh flavors of ripe tomatoes, aromatic basil, and rich extra virgin olive oil with the soft, airy texture of homemade focaccia. Easy to make with simple pantry staples and fresh produce, it delivers a perfect balance of crispy edges and tender crumb, ideal as a snack, appetizer, or side dish for any meal.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups (440g) all-purpose flour
- 1 packet (2 ¼ teaspoons or 7g) active dry yeast
- 1 ¼ cups (300ml) warm water (about 110°F/43°C)
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
- 1 teaspoon sea salt
Topping Ingredients
- 2 large fresh tomatoes, thinly sliced
- Handful of fresh basil leaves, torn
- Sea salt, to sprinkle
- 1–2 cloves garlic, minced (optional)
Instructions
- Prepare the Dough: Dissolve the active dry yeast in warm water and let it sit until bubbly, about 5-10 minutes. In a large mixing bowl, combine the flour, olive oil, and sea salt. Mix in the yeast mixture and knead gently until you form a smooth, elastic dough. Cover the bowl with a clean towel and let the dough rise in a warm spot until doubled in size, about 1 to 2 hours.
- Shape the Dough: Once the dough has risen, spread it onto a well-oiled baking sheet. Gently stretch the dough to fit the pan, keeping an even thickness throughout. Use your fingertips to dimple the surface deeply, creating pocket-like indentations for the toppings and oil to settle.
- Add Toppings: Drizzle extra virgin olive oil evenly over the dough surface. Arrange the thin tomato slices evenly on top, then scatter torn fresh basil leaves. Sprinkle sea salt generously and add minced garlic if using, for an extra punch of flavor.
- Bake to Perfection: Preheat your oven to 425°F (220°C). Place the focaccia on the middle rack and bake for 20-25 minutes, or until the crust is golden brown and crispy on the edges. Monitor closely to avoid burning, aiming for a nicely browned crust with a soft interior.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly on a wire rack before slicing. This helps the texture set properly and prevents sogginess. Serve warm or at room temperature, optionally garnished with additional fresh basil or a light drizzle of olive oil.
Notes
- Use ripe, high-quality tomatoes and fresh basil for the most authentic and vibrant flavor.
- Do not skip the olive oil in the dough; it gives the focaccia its tender crumb and golden color.
- Allowing the dough to double in size is essential for achieving an airy texture.
- Finger dimpling the dough is key to creating pockets that hold oil and toppings.
- Focaccia is best served warm or at room temperature for ideal texture and flavor.
- You can optionally add fresh mozzarella or parmesan cheese on top before baking for richness.
- To make it gluten-free, substitute with a gluten-free flour blend suitable for bread baking.
- For a vegan option, skip cheese and garlic and stick to olive oil and fresh veggies.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of focaccia)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Margherita, Focaccia, Italian bread, homemade bread, tomato basil bread, appetizer, snack, easy baking
