Margherita Focaccia Bread: A Delightful Italian Treat

Ingredients

• 2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 packet active dry yeast (2 1/4 tsp)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for drizzling)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• 0 none fresh basil leaves, for garnish
• 0 none coarse sea salt, for topping

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a dough starts to form.
3. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little flour as needed.
4. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down and spread it out onto a lined baking sheet. Use your fingers to create dimples all over the surface.
6. Arrange halved cherry tomatoes and diced mozzarella on top of the dough. Drizzle with a bit of olive oil and sprinkle some coarse sea salt over everything.
7. Let the dough rest for another 20 minutes to rise slightly again.
8. Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and the cheese is bubbly.
9. Once out of the oven, let it cool for a few minutes. Top with fresh basil leaves before slicing.