Focaccia Bruschette E Pane Recipe

Activate yeast

In a medium bowl, combine the warm water (1 3/4 cups) and sugar or honey (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface, stir gently, and let stand 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, combine the flour (4 cups) and fine sea salt (2 tsp). Make a well, pour in the foamy yeast mixture and 3 tbsp extra-virgin olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly sticky (or knead 4–5 minutes on medium speed in a stand mixer). The dough should be elastic and hold together.

First rise

Lightly oil a large bowl with 1 tsp of oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Shape and second rise

Coat a 9x13-inch (or similar) baking pan with 2 tbsp extra-virgin olive oil. Transfer the risen dough to the pan and press it gently to fit the pan. Cover and let rest for 20–30 minutes for a short second rise.

Dimple and season

Preheat the oven to 450°F (230°C). Using your fingertips, press deep dimples into the dough across the surface. Drizzle the remaining 1 tbsp (or more) extra-virgin olive oil evenly over the top so it pools in the dimples. Sprinkle chopped rosemary (2 tsp) and coarse sea salt (1 tsp) over the surface.

Bake

Bake in the preheated oven until golden brown and cooked through, 18–25 minutes depending on oven and pan thickness. The top should be deep golden and the bottom hollow-sounding when tapped.

Cool and slice

Remove the focaccia from the oven and transfer to a rack. Let cool 10 minutes, then cut into squares or long slices suitable for bruschette or accompaniment.

Prepare tomato topping

While the focaccia is rising or baking, combine the diced tomatoes (2 cups), minced garlic (2 cloves), chopped basil (1/2 cup), 2 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper in a bowl. Stir gently and taste; adjust seasoning. Let sit 10–15 minutes for flavors to meld.

Assemble bruschette

When focaccia is slightly cooled, spoon the tomato mixture onto individual slices or squares. Optionally shave Parmesan/Pecorino over the top and finish with a small drizzle of extra-virgin olive oil.

Arrange focaccia bruschette on a platter. Serve with a small dish of extra-virgin olive oil and a separate dish of aged balsamic vinegar for dipping or drizzling. If desired, lightly drizzle aged balsamic (2 tbsp) over some pieces just before serving for a touch of sweetness and acidity.

Enjoy warm or at room temperature. Leftover focaccia keeps well wrapped at room temperature for 2 days or refrigerated for up to 4 days; reheat briefly before serving.