Bruschetta Dell Casa Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–45°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl, whisk together flour and fine sea salt. Add the foamed yeast mixture and 2 tablespoons olive oil to the flour. Stir until a shaggy dough forms.

Knead and first rise

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape and second rise

Oil a 9x13-inch baking pan with a little olive oil. Press the risen dough into the pan, stretching to the corners. Cover and let rise another 20–30 minutes. Preheat the oven to 425°F (220°C) while the dough finishes its second rise.

Dimple and bake

Use your fingertips to dimple the surface of the dough evenly. Drizzle the remaining 1 tablespoon of olive oil over the top and sprinkle the coarse sea salt. Bake in the preheated oven 15–18 minutes until golden-brown and cooked through. Remove from oven and let cool slightly. Slice into 12 pieces once cool enough to handle; reserve for assembly.

Blanch, peel, and seed tomatoes

Bring a pot of water to a boil. Score a shallow 'X' on the bottom of each tomato. Blanch tomatoes in boiling water 20–30 seconds until skins begin to split, then transfer to an ice bath. Peel off skins, halve tomatoes, and gently squeeze or scoop out seeds. Chop the tomato flesh into small dice to yield a concassé.

Prepare flavor base

Mince or finely grate the garlic cloves. Chop 10 basil leaves into a thin chiffonade. In a medium bowl, combine the chopped tomatoes, minced garlic, 2 tablespoons olive oil, chopped basil, balsamic vinegar, lemon juice (if using), fine sea salt and black pepper. Stir gently to combine, taste and adjust seasoning. Let sit 10–15 minutes at room temperature to meld flavors.

Lightly brush each focaccia slice with the reserved 2 tablespoons olive oil to warm and add sheen.

Top each slice with about 2–3 tablespoons of the tomato concassé, dividing evenly so each of the 12 pieces is well covered but not soggy.

Drizzle a small amount of balsamic reduction (or a light splash of balsamic vinegar) over each bruschetta for brightness and sweetness.

Tuck a small fresh basil leaf on top of each piece and, if desired, sprinkle about 1–2 teaspoons of grated Parmigiano-Reggiano across the platter for savory depth.

Serve immediately while focaccia is slightly warm, or place the topped slices briefly (1–2 minutes) under a hot broiler to warm toppings slightly — watch carefully to avoid charring.