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Margherita Focaccia Bread is a stunning and delectable dish that has captured the hearts of many food enthusiasts around the world. Originating from the sun-kissed landscapes of Italy, this bread combines the rustic charm of traditional focaccia with the fresh, vibrant flavors associated with the beloved Margherita pizza. With its pillowy softness, golden crust, and an aromatic topping of tomatoes and basil, Margherita Focaccia is not only a treat for the taste buds but also a feast for the eyes.

Margherita Focaccia Bread

Indulge in the flavors of Italy with this mouthwatering Margherita Focaccia Bread recipe! This delightful bread combines the classic elements of Margherita pizza—fresh mozzarella, sweet cherry tomatoes, and aromatic basil—creating a soft, golden loaf that's perfect as an appetizer or side dish. With simple steps and quality ingredients, you'll impress friends and family.
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Ingredients
  

2 cups all-purpose flour

1 cup warm water (about 110°F)

1 packet (2 1/4 tsp) active dry yeast

1 teaspoon sugar

1 teaspoon salt

1 tablespoon olive oil (plus more for drizzling)

1 cup cherry tomatoes, halved

1 cup fresh mozzarella, diced

Fresh basil leaves, for garnish

Coarse sea salt, for topping

Instructions
 

Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

    Prepare the Dough: 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.

      Knead the Dough: 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.

        First Rise: 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.

          Prepare the Focaccia: 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.

            Add Toppings: 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.

              Second Rise: Let the dough rest for another 20 minutes to rise slightly again.

                Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and the cheese is bubbly.

                  Garnish and Serve: Once out of the oven, let it cool for a few minutes. Top with fresh basil leaves before slicing.

                    - Prep Time: 15 minutes | Total Time: 1 hour 50 minutes | Servings: 8 slices

                      - Presentation Tips: Serve warm on a wooden cutting board, drizzled with balsamic glaze and garnished with additional fresh basil. Perfect as an appetizer or side!