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Welcome to the delightful world of homemade Margherita Focaccia Bread, where the comforting, pillowy texture of focaccia meets the vibrant flavors of a classic Margherita pizza. This Italian bread is not only a culinary masterpiece but also a representation of Italy's rich gastronomic heritage. With its golden crust, soft interior, and aromatic toppings of fresh tomatoes, mozzarella, and basil, Margherita Focaccia is a dish that is sure to impress your friends and family alike.

Margherita Focaccia Bread

Discover the delicious Margherita Focaccia Bread recipe that brings the taste of Italy to your kitchen! This soft, pillowy bread topped with fresh tomatoes, mozzarella, and basil is perfect for sharing or savoring on your own. You'll love the easy step-by-step guide, making this recipe approachable for any home baker. Click through to explore the method, tips, and variations that will elevate your baking skills and impress your family and friends!
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Ingredients
  

2 cups all-purpose flour

1 cup warm water (110°F)

1 packet (2 ¼ teaspoons) active dry yeast

1 teaspoon sugar

1 teaspoon salt

3 tablespoons olive oil, plus more for drizzling

1 cup cherry tomatoes, halved

1 cup fresh mozzarella, diced (or torn into small pieces)

Fresh basil leaves

Coarse sea salt, for sprinkling

Balsamic glaze (optional, for drizzling)

Instructions
 

Activate Yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until bubbly and frothy.

    Mix Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture along with the 3 tablespoons of olive oil. Mix until a sticky dough forms.

      Knead Dough: Transfer the dough to a floured surface and knead for about 5-8 minutes until smooth and elastic.

        First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

          Prepare Baking Sheet: While dough rises, preheat your oven to 425°F (220°C). Grease a baking sheet (approximately 12x17 inches) with olive oil.

            Shape Focaccia: Once the dough has risen, punch it down gently, then spread it onto the greased baking sheet, pressing it out evenly with your fingers.

              Add Toppings: Indent the surface of the dough with your fingertips, creating dimples throughout. Evenly distribute the halved cherry tomatoes and mozzarella pieces on top. Tuck in fresh basil leaves as desired.

                Second Rise: Cover the dough and let it rest for an additional 20-30 minutes, allowing it to puff up slightly.

                  Bake: Drizzle more olive oil over the focaccia and sprinkle with coarse sea salt. Bake in the preheated oven for 20-25 minutes, or until golden brown.

                    Cool and Serve: Once done, let the focaccia cool slightly on the baking sheet. Drizzle with balsamic glaze if desired before slicing into squares and serving.

                      Prep Time: 20 mins | Total Time: 1 hr 50 mins | Servings: 8-10 slices