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Top-down view of Margherita Focaccia Bread showing melted white mozzarella pools and shriveled red cherry tomatoes. (Margherita Focaccia Bread)

Margherita Focaccia Bread with Blistered Tomatoes and Fresh Basil

This Margherita Focaccia Bread features a thick bubbly dough topped with melted mozzarella, blistered cherry tomatoes, and fresh basil. A toasted golden-brown crust meets a soft, olive-oil-drenched interior for the ultimate Pinterest-worthy Italian bake.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g Bread Flour approx. 4 cups
  • 400 ml Warm Water 1.6 cups
  • 7 g Instant Yeast 1 packet
  • 1 tsp Honey for browning
  • 10 g Kosher Salt 2 tsp
  • 60 ml Extra Virgin Olive Oil divided
  • 200 g Fresh Mozzarella torn or pearls
  • 1 pint Cherry Tomatoes halved
  • 1 handful Fresh Basil Leaves torn
  • 1 tsp Flaky Sea Salt for finishing

Equipment

  • 1 Rectangular Baking Pan 9x13 inch preferred
  • 1 Parchment Paper Crumpled for texture

Method
 

Prepare the Dough
  1. Combine flour, yeast, honey, salt, 2 tbsp oil, and warm water in a large bowl until a sticky dough forms.
  2. Perform 4 sets of 'stretch and folds' every 30 minutes to build strength and create air bubbles.
Baking & Finishing
  1. Transfer dough to an oiled pan, rest for 45 mins, then create deep dimples with oiled fingers.
  2. Press tomato halves and mozzarella into the dough; drizzle with extra olive oil and flaky salt.
  3. Bake at 425°F (220°C) for 25 minutes until the crust is golden-brown and tomatoes are blistered.
  4. Scatter fresh torn basil over the hot bread before serving.

Notes

Always add basil after baking to keep it green.
Use high-quality EVOO for the best crust flavor.