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Homemade Focaccia Bread Recipe (Modify with Cherry Tomatoes & Bocconcini)

Servings: 8
Author: Crystal

Ingredients

Ingredients for the dough

  • 2 cups 500 ml warm water
  • 2 teaspoon 10 ml instant yeast
  • 2 teaspoon 10 ml sugar
  • 4 cups 1000 ml all-purpose flour
  • 2 teaspoon 10 ml salt
  • 1/3 cup 80 ml of olive oil (for baking sheet)

Make it cherry tomato and bocconcini focaccia with

  • 2 tablespoons 30 ml olive oil
  • 2 cups 500 ml of your favorite cherry or grape tomatoes
  • 1 teaspoon 5 ml chopped fresh thyme
  • 1 teaspoon 5 ml chopped fresh rosemary
  • 3 cloves garlic finely chopped
  • Fleur de sel
  • Pepper
  • Handful of Bocconcini

Instructions

Dough Preparation

  • In a large bowl with a wooden spoon or in a stand mixer using the dough hook, combine the flour, sugar, yeast and salt. Add the water and stir until a soft ball forms. Knead the dough for about 5 minutes on a floured work surface or in the stand mixer.
  • Form the dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm, humid place for 1 hour (or more), or until the dough has doubled in size.

Focaccia Preparation

  • With the rack in the middle position, preheat the oven to 230 °C (450 °F).
  • On a 43 x 30-cm (17 x 12-inch) baking sheet, pour 125 ml (½ cup) of oil. Add dough and spread dough on the whole surface of the sheet with your fingers, turning it a few times to cover thoroughly with oil. Make small cavities in dough with your fingertips. Let rise for 30 minutes.
  • If making cherry tomato and bocconcini focaccia- In a bowl, combine tomatoes with remaining oil. Spread herbs, garlic and tomatoes on risen. Generously season with salt and pepper.
  • Bake for about 25 minutes or until crust is golden brown. Top with sliced bocconcini for last 5 minutes of cooking. Let rest for 10 minutes to allow dough to absorb oil. Cut and serve.

Notes

Modify with your own toppings like:
Rosemary
Fleur de sel
Sundried Tomatoes
Sliced green olives
Sliced or minced garlic
Cherry Tomatoes
Parmesan
Bocconcini
Cheddar
Jalapeños
Adapted from Ricardo Cuisine