I absolutely LOVE this focaccia recipe I’m sharing with you all today. It’s light, all the flavours really compliment each other and the colours and vibrancy shout out everything I just adore about Italian food! I decided to use my brand new skillet to bake the focaccia in, it’s promotes a far crispier base and is my new favourite way to bake focaccia and any bread recipe. Crisp, crunchy and topped with oozy mozzarella, sweet roasted tomatoes and chopped basil leaves. A great, tasty and completely fail-proof bread recipe for anyone! And the perfect taste of Italian sunshine on a cold day!
Fantastic focaccia! Nothing compares to your own homemade bread, fresh from the oven!
I have many great memories of eating fresh Caprese salad’s in Italy during the warm, Summer days. And like I mentioned way back in this post, we enjoyed lots (probably a bit too much) tomato focaccia from the local bakery whilst in Tuscany. It was so good and I even recreated a recipe for the blog.
This focaccia however is something quite extraordinary. It’s packed full of Italian flavour and flair and is simply just so moreish. I use my Mum’s best focaccia dough recipe and top with the sweetest, cherry tomatoes which when roasted are ever so delicious and bursting full of sweetness. Then I tear over fresh basil leaves and then rip over mozzarella- which when baked goes all gooey and divine. It’s both easy to make and simply impressive!
Makes 1 Skillet Focaccia- serves 8 generous slices
1/2 tsp of fast action dried yeast
300g of strong white bread flour
1 tbsp of extra virgin olive oil
1 tsp of salt
170ml of luke warm water
100g of dried mozzarella (also known as pizza mozzarella)
100g of cherry tomatoes, halved
Fresh basil, roughly chopped- roughly a large handful
Oregano, for sprinkling (opt)
Equipment for baking-
A 10inch skillet or 1 large baking tray- both lightly oiled with approx. 1/2 tbsp of olive oil
1. To make the focaccia dough: In a mixing bowl combine the yeast, flour, oil, salt and water. Mix to form a soft, sticky dough. Tip out onto a lightly floured surface and knead well for 10 minutes or until elastic. Alternatively, knead in an electric mixer for 5-7 minutes until elastic.
2. Once the dough has been kneaded, leave place in a lightly oiled bowl and leave to rise for an hour or until doubled in size. Once doubled in size spread out into the oiled skillet or onto a lightly oiled baking tray. Leave to rise for about 30 minutes in a warm place.
3. To top & bake: Preheat your oven to 190 degrees C Fan. Top the risen focaccia dough with the all the toppings- making sure you press the tomatoes slightly into the dough. At this point you can also sprinkle over a little oregano if you like too. Bake for 20-25 minutes or until crispy and golden around the edges and all the cheese is oozy and melted fully. The bread should also sound hollow when lightly tapped around the sides.
4. Finish with a extra sprinkle of sea salt and some basil leaves. Best served warm, but also equally enjoyable cool the next day. Also very tasty served alongside some tomato soup for a delicious lunch!
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