Focaccia Margherita - Homemade Recipe

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has less fat, while shredded mozzarella is often more affordable.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach offers a similar green flavor, while dried basil is cost-effective.

Start by warming water to about 105-110°F.

Add dry yeast, baking powder, salt, and sugar to the warm water and mix.

Add olive oil and sun-dried tomato pesto to the mixture and mix again.

Gradually add all-purpose flour while mixing on low speed for about 8-10 minutes until well combined.

Remove the dough from the mixing bowl and split it into two portions.

Roll each portion into a ball.

Take one portion of the dough that was previously frozen, thawed overnight in the fridge, and allowed to rise for about an hour until doubled in size.

Spread the risen dough into a greased baking tray using your fingers.

Prepare the sauce by mixing olive oil, tomato paste, garlic powder, and dry basil together.

Spread the sauce evenly over the dough.

Slice cherry tomatoes in half and chop fresh basil leaves.

Place fresh mozzarella on top of the sauce and add the halved cherry tomatoes.

Preheat the oven to 450°F.

Bake the focaccia in the countertop oven for 16 minutes.

Check the focaccia after 16 minutes; it should be golden and bubbly.

Transfer the focaccia to a cutting board and drizzle with olive oil and sprinkle with Italian seasoning.

Top with fresh basil leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens