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Focaccia has a rich history that dates back to ancient Roman times when it was known as "panis focacius," a flatbread baked on a hearth. Throughout the centuries, focaccia has evolved, with various regions of Italy developing their distinct versions. For instance, Liguria is renowned for its thin, oily focaccia, while in Tuscany, you might find a thicker, saltier version. Each regional variation brings unique characteristics to the table, often influenced by local ingredients and culinary traditions.

Margherita Focaccia Bread

Discover the joy of making Margherita focaccia bread, a delicious twist on a classic Italian favorite! This easy recipe combines fluffy focaccia with fresh mozzarella, juicy cherry tomatoes, and fragrant basil, creating a mouthwatering treat perfect for any occasion. Learn step-by-step how to achieve the ideal texture and flavor, and impress your friends and family with your baking skills. Click to explore this delightful recipe and elevate your culinary experience!
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Ingredients
  

500g all-purpose flour

350ml warm water

7g instant yeast

10g salt

2 tablespoons olive oil (plus extra for drizzling)

200g fresh mozzarella, sliced

200g cherry tomatoes, halved

Fresh basil leaves

Sea salt for sprinkling

1 teaspoon dried oregano

Instructions
 

In a large mixing bowl, combine warm water with instant yeast. Let it sit for about 5 minutes until frothy.

    Gradually whisk in the flour and salt until a shaggy dough forms. Incorporate the olive oil and mix until combined.

      Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic. Place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

        Once the dough has risen, punch it down and turn it onto a floured surface. Gently stretch it into a rectangle about 1 inch thick.

          Grease a baking tray with olive oil and transfer the dough onto it. Use your fingers to dimple the surface by pressing down firmly.

            Evenly distribute the sliced mozzarella and halved cherry tomatoes over the dough. Sprinkle with dried oregano and sea salt.

              Cover the tray with a cloth and let it rise again for about 30 minutes. Preheat the oven to 220°C (428°F).

                After the second rise, drizzle some olive oil over the top and bake for about 20-25 minutes, or until the focaccia is golden brown.

                  Once baked, remove it from the oven, and immediately top with fresh basil leaves for a burst of flavor. Let it cool slightly before slicing.

                    Prep Time, Total Time, Servings: 20 minutes | 2 hours (including rising time) | Serves 8