Margherita Focaccia Recipe
Red Sauce | Bruschetta Tomatoes | Fresh Mozzarella | Pesto
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours or until doubled in size.
Assembly and Baking
- 5
Prepare Baking Pan
Preheat the oven to 425°F (220°C). Grease a baking sheet or a 9x13 inch pan with olive oil.
- 6
Shape Dough
Once the dough has risen, punch it down and transfer it to the prepared baking pan. Stretch and press it to fit the pan.
- 7
Add Sauce and Toppings
Spread the red sauce evenly over the dough. Top with diced bruschetta tomatoes and slices of fresh mozzarella.
- 8
Drizzle with Pesto
Drizzle pesto over the top of the focaccia and scatter fresh basil leaves.
- 9
Second Rise
Cover the pan with a cloth and let it rise for an additional 30 minutes.
- 10
Bake Focaccia
Bake in the preheated oven for about 20-25 minutes or until golden brown.
- 11
Cool and Serve
Remove from the oven, let cool for a few minutes, then slice and serve warm.