Focaccia Bread Recipe – Tomato, Mozzarella & Herb Oil Delight

Last Updated on 4 months by Neha Deshmukh

Focaccia Bread Recipe – Tomato, Mozzarella & Herb Oil Delight

Introduction

Oh, focaccia. Just the name rolls off the tongue, doesn’t it? This isn’t just bread; it’s an experience. I first made this for a little get-together with friends, and it disappeared so quickly! It’s the kind of bread that invites conversation, dips, and happy sighs. Today, I’m sharing my go-to recipe for a Tomato, Mozzarella & Herb Oil Focaccia that’s guaranteed to be a hit. It’s a little bit of effort, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

This focaccia is special. It’s wonderfully soft and chewy, with a beautifully crisp bottom. The bright, fresh flavors of tomato, mozzarella, and a vibrant herb oil take it to another level. It’s perfect as an appetizer, a side dish, or even a light meal. Plus, it’s surprisingly versatile – I’ll share a few fun variations later on!

Ingredients

Here’s what you’ll need to create this focaccia magic:

• 3.5 cups (420g) bread flour
• 0.25 cup (60ml) olive oil, plus extra for greasing and drizzling
• 2 tsp (6g) instant yeast
• 1.5 tbsp (21g) sugar
• 1 tsp (6g) salt
• 1 cup (240ml) warm water
• 4 large tomatoes, sliced
• 1 buffalo mozzarella ball (7-inch / 175g)
• 0.25 cup (30g) basil leaves
• 0.25 cup (60ml) olive oil (for herb oil)
• 1.5 tsp (7g) mixed herbs (Italian blend works beautifully!)
• 0.5 tsp (2.5g) red chili flakes (adjust to your spice preference)
• 4 garlic cloves, minced
• 0.5 tsp (3g) salt (for herb oil)

Ingredient Notes

Let’s talk ingredients! A few things make a real difference here:

• Bread Flour: Don’t skip this! Bread flour has a higher protein content, which creates that lovely chewy texture we’re after. All-purpose flour will work in a pinch, but the result won’t be quite as satisfying.
• Olive Oil: Use a good quality extra virgin olive oil. It really shines through in the flavor. I love using an Italian olive oil for that authentic taste.
• Herbs: Feel free to experiment with your favorite Italian herb blend. Rosemary, oregano, and thyme all work wonderfully. My nani (grandmother) always added a pinch of dried marjoram, and it’s a lovely touch!
• Mozzarella: Buffalo mozzarella is the gold standard, but fresh cow’s milk mozzarella is a great substitute. Just make sure it’s good quality.

Step-By-Step Instructions

Alright, let’s get baking!

1. Make the Dough: In the bowl of a stand mixer, combine the bread flour, 0.25 cup olive oil, yeast, sugar, and salt. Gradually add the warm water while mixing on low speed until a slightly sticky dough forms.
2. Knead: Knead the dough for 3-5 minutes until it becomes smooth and elastic. It should still be a little sticky, but not overly so.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size – about 1 hour.
4. Shape & Dimple: Gently punch down the dough to release the air. Transfer it to a baking tray lined with parchment paper. Shape it into an oblong or rectangle. Using your fingertips, create dimples all over the surface of the dough. This is where the delicious herb oil will pool!
5. Second Rise: Brush the dough generously with olive oil and let it rise for another 20-30 minutes.
6. Bake (First Time): Preheat your oven to 400°F (200°C). Bake the focaccia for 15-20 minutes, or until it’s lightly browned.
7. Herb Oil Time: While the focaccia is baking, prepare the herb oil. In a small bowl, combine the 0.25 cup olive oil, mixed herbs, chili flakes, minced garlic, and 0.5 tsp salt.
8. Add Toppings: Remove the focaccia from the oven and drizzle half of the herb oil over the top. Layer with tomato slices, mozzarella, and basil leaves. Drizzle with the remaining herb oil.
9. Bake (Second Time): Return the focaccia to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
10. Serve: Slice and serve warm. Enjoy!

Expert Tips

• Warm Water is Key: Make sure your water is warm, not hot. Hot water will kill the yeast. Aim for around 105-115°F (40-46°C).
• Don’t Overknead: Overkneading can result in a tough focaccia. 3-5 minutes in a stand mixer is usually sufficient.
• Generous with the Oil: Don’t be shy with the olive oil! It’s what gives focaccia its signature flavor and texture.

Variations

• Vegan Focaccia Adaptation: Substitute the mozzarella with a vegan mozzarella alternative.
• Gluten-Free Focaccia Adaptation: Use a gluten-free bread flour blend. You may need to adjust the amount of water slightly. My friend, Priya, swears by Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this.
• Spice Level Adjustment – Chili Flakes: If you’re not a fan of spice, reduce or omit the chili flakes.
• Festival Adaptations – Christmas/New Year Appetizer: Add roasted rosemary and a sprinkle of sea salt for a festive touch. It’s perfect with a glass of sparkling wine!

Serving Suggestions

Focaccia is incredibly versatile! Here are a few ideas:

• Serve with a simple green salad.
• Pair it with your favorite dips, like hummus or baba ghanoush.
• Use it to make delicious sandwiches.
• Enjoy it as a snack with a glass of wine.

Storage Instructions

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 2 months. Reheat in the oven or toaster oven for best results.

FAQs

• What type of flour is best for focaccia? Bread flour is ideal for its higher protein content, which creates a chewy texture.
• Can I make focaccia dough ahead of time? Yes! You can make the dough up to 24 hours in advance. Let it rise in the refrigerator, then bring it to room temperature before shaping.
• How do I get a crispy focaccia crust? Baking at a high temperature and using a good amount of olive oil will help create a crispy crust.
• What’s the best way to slice focaccia? A serrated knife works best for slicing focaccia without squishing it.
• Can I use different types of tomatoes on focaccia? Absolutely! Cherry tomatoes, heirloom tomatoes, or even sun-dried tomatoes would all be delicious.