Loaded Focaccia Bread
Dive into the vibrant flavors of this *Loaded Focaccia Bread*, an irresistible Italian-inspired creation that combines a fluffy, golden crust with savory, colorful toppings! Perfectly infused with aromatic olive oil, this homemade focaccia is generously layered with sweet cherry tomatoes, briny olives, caramelized red onions, and a hint of fresh rosemary and thyme for a herby twist. The addition of melty mozzarella cheese, minced garlic, and a sprinkle of sea salt flakes takes this bread to the next level, making every bite a delightful harmony of textures and flavors. Easy to prepare and baked to perfection in just 25 minutes, this versatile bread is ideal for sharing as an appetizer, pairing with soups and salads, or serving as the centerpiece of your next dinner spread. Whether for a cozy family meal or an impressive party snack, this loaded focaccia recipe is guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 ml Warm water
- 7 grams Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 200 grams Cherry tomatoes (halved)
- 100 grams Pitted olives (sliced)
- 0.5 medium Red onion (thinly sliced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Thyme leaves
- 100 grams Shredded mozzarella cheese
- 2 cloves Minced garlic
- 1 teaspoon Sea salt flakes
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix the ingredients together until a loose dough forms. Knead on a floured surface for about 8-10 minutes, or until the dough is smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat it in oil. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 220°C (425°F). Lightly grease a 9x13-inch baking pan with olive oil.
Punch down the risen dough and transfer it to the prepared baking pan. Stretch and press the dough to fill the pan evenly. Use your fingers to create dimples in the surface of the dough.
Drizzle olive oil over the surface of the dough. Arrange the cherry tomatoes, olives, red onion slices, and shredded mozzarella cheese evenly on top. Sprinkle with chopped rosemary, thyme leaves, minced garlic, sea salt flakes, and freshly ground black pepper.
Let the assembled focaccia rest for 15-20 minutes for a second rise.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp on top.
Remove from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 7072 mg | 307% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.8 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 902 mg | 69% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1307 mg | 28% | |
*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.
