Focaccia with Tomato Cheese
Indulge in the irresistible flavors of homemade **Focaccia with Tomato Cheese**, a savory Italian bread that's as beautiful as it is delicious. This golden-brown focaccia boasts a soft, airy texture punctuated by the richness of extra virgin olive oil. Topped with juicy cherry tomatoes, fragrant rosemary, and a perfect blend of melted mozzarella and Parmesan cheeses, every bite is a harmony of flavor. The dimpling technique, essential for capturing the olive oil and seasoning, ensures maximum flavor in every slice. Perfect as a snack, appetizer, or accompaniment to soups and salads, this focaccia is easy to make with simple pantry staples. Whether you serve it warm or at room temperature, its cheesy, herby goodness will keep everyone coming back for more. Keywords: homemade focaccia, cheesy tomato focaccia, Italian bread recipe, easy focaccia recipe, cheese-topped focaccia.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 80 milliliters Olive oil
- 300 milliliters Warm water
- 200 grams Cherry tomatoes
- 150 grams Shredded mozzarella cheese
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh rosemary
- 1 teaspoon Dried oregano
- 1 teaspoon Coarse sea salt
Instructions
In a large mixing bowl, combine flour, instant yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Make a well in the center of the flour mixture and pour in the olive oil and warm water. Mix with a wooden spoon until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Lightly oil a clean bowl, place the dough inside, and cover it with a damp kitchen towel. Let it rise in a warm place for 1 hour, or until it has doubled in size.
While the dough is rising, slice the cherry tomatoes in half and set them aside. Prepare a baking pan by generously greasing it with olive oil.
After the dough has risen, punch it down and transfer it to the prepared baking pan. Stretch and press the dough into the pan, spreading it evenly and creating dimples with your fingers.
Drizzle a little olive oil over the surface of the dough, ensuring to coat it well. Add the halved cherry tomatoes, cut side up, into the dimples. Sprinkle rosemary, oregano, and coarse sea salt over the surface.
Cover the pan loosely with plastic wrap and let the dough rise again for 30 minutes in a warm place.
While the dough is undergoing its second rise, preheat your oven to 200°C (400°F).
After the second rise, remove the plastic wrap and bake the focaccia in the preheated oven for 15 minutes.
Carefully remove the focaccia from the oven and sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Return the focaccia to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling and the edges of the focaccia are golden brown.
Remove the focaccia from the oven and allow it to cool slightly in the pan before transferring it to a wire rack.
Slice the focaccia into pieces and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
