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Focaccia bread is a beloved staple of Italian cuisine, celebrated for its airy texture and rich flavor. Originating from ancient Rome, this flatbread has evolved into various forms but always retains its rustic charm and simplicity. Among the many variations of focaccia, the Margherita version stands out due to its delightful combination of fresh tomatoes, aromatic basil, and high-quality olive oil. This flavor profile not only pays homage to the traditional Margherita pizza but also embodies the essence of Italian cooking, where fresh, high-quality ingredients take center stage.

Margherita Focaccia Bread

Discover the art of baking with this step-by-step guide to Rustic Margherita Focaccia Bread! This Italian flatbread features a crispy exterior, soft interior, and is topped with juicy cherry tomatoes and fresh basil, making it a delightful addition to any meal. Perfect for sharing, this recipe is suitable for bakers of all levels. Get ready to create a mouthwatering focaccia that celebrates the essence of Italian cuisine! #Focaccia #HomemadeBread #Baking #ItalianCuisine #MargheritaFocaccia #Recipes
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Ingredients
  

3 ½ cups all-purpose flour

1 ½ teaspoons salt

1 packet (2 ¼ teaspoons) active dry yeast

1 ½ cups warm water (about 110°F)

1 teaspoon sugar

1/4 cup extra virgin olive oil (plus more for drizzling)

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

1 ½ teaspoons sea salt (for topping)

1 teaspoon flaky sea salt (to sprinkle on top)

Freshly ground black pepper (to taste)

Balsamic glaze (for drizzling, optional)

Instructions
 

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

    Prepare Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a sticky dough forms.

      Knead: Turn the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

        Shape Focaccia: Preheat your oven to 425°F (220°C). Grease a baking sheet (approximately 13x18 inches) with olive oil. Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Using your fingers, gently stretch the dough into the pan to fit.

          Dimple and Top: Allow the dough to rest for another 20 minutes. With your fingers, make deep dimples all over the surface of the dough. Press the halved cherry tomatoes into the dimples, scatter the basil leaves, and drizzle olive oil all over. Sprinkle with the sea salt and freshly ground black pepper.

            Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes until golden brown.

              Finish & Serve: Remove from the oven and immediately drizzle with balsamic glaze if desired. Let it cool slightly before slicing. Serve warm as an appetizer or a delicious side with soup or salad.

                Prep Time: 15 mins | Total Time: 1 hour 50 mins | Servings: 12 slices