Fresh Mozzarella Basil Tomato Focaccia
Elevate your bread game with this Fresh Mozzarella Basil Tomato Focaccia—a delectable combination of pillowy, golden focaccia crowned with creamy fresh mozzarella, juicy ripe tomatoes, and fragrant basil. Perfectly seasoned with olive oil, garlic, flaky sea salt, and a hint of black pepper, this Italian-inspired masterpiece is soft yet crisp, bursting with vibrant Mediterranean flavors. With just 20 minutes of prep time and a simple dough-making process, this recipe is ideal for any home baker looking to create a stunning side dish, appetizer, or light meal. Serve it warm or at room temperature, and watch this irresistibly fresh focaccia become the star of your table!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.75 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 0.5 cups Olive oil
- 8 ounces Fresh mozzarella cheese, sliced
- 2 large Ripe tomatoes, sliced
- 8 leaves Fresh basil leaves
- 2 cloves Garlic, minced
- 0.5 teaspoons Flaky sea salt
- 0.25 teaspoons Black pepper
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and sugar. Let sit for 5-10 minutes until the mixture becomes foamy.
Add flour, 1 teaspoon of salt, and 1/4 cup of olive oil to the yeast mixture. Mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours or until doubled in size.
Preheat your oven to 425°F (220°C) and generously oil a 9x13-inch baking pan.
Punch down the risen dough and transfer it to the prepared pan. Stretch the dough to evenly fill the pan, then use your fingers to make dimples all across the surface.
Drizzle 2 tablespoons of olive oil over the dimpled dough, then sprinkle with the remaining 1 teaspoon of salt.
Bake in the preheated oven for 15 minutes until slightly golden.
Remove the focaccia from the oven and arrange the sliced mozzarella, tomatoes, and basil leaves on top. Sprinkle with minced garlic, flaky sea salt, and black pepper to taste.
Return the focaccia to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before slicing and serving. Drizzle with the remaining olive oil if desired.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 7257 mg | 316% | |
| Total Carbohydrate | 395.5 g | 144% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 21.2 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1276 mg | 98% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1579 mg | 34% | |
*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.
