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Margherita Pizza Focaccia Recipe

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★★★★★

4.8 from 106 reviews

This Margherita Pizza Focaccia combines the fluffy, airy texture of classic focaccia with the fresh flavors of a Margherita pizza. Made from a homemade focaccia dough, topped with a rich Margherita sauce, parmesan cheese, fresh mozzarella, basil leaves, and a touch of red pepper flakes, this recipe is perfect for a delightful Italian-inspired meal or snack. The dough undergoes two rises for optimal texture, with roasted garlic adding depth to the sauce, and baking at a high temperature ensures a crispy golden crust with gooey, melted cheese on top.

Ingredients

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Focaccia Dough

  • 1 package (2 1/4 teaspoons) instant yeast
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 1 3/4 cups warm water
  • 4 1/2 cups (563 grams) all-purpose flour
  • 7 tablespoons olive oil, divided

Homemade Margherita Sauce

  • 28 oz canned San Marzano tomatoes
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 5 fresh basil leaves
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar

Topping

  • 1 cup grated parmesan cheese
  • 10 slices fresh mozzarella
  • 10 fresh basil leaves
  • 1 teaspoon crushed red pepper flakes
  • Flaky salt (optional)

Instructions

  1. Make the focaccia dough: In a large bowl, combine the instant yeast, granulated sugar, salt, warm water, and all-purpose flour. Mix until a dough forms. Pour 3 tablespoons of olive oil over the dough and knead it into the dough in the bowl, leaving the outside oily but not fully kneaded in. Cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour.
  2. Roast the garlic: While the dough rises, preheat the oven to 375°F (190°C). Place 4 cloves of garlic on a piece of aluminum foil, drizzle with olive oil, then wrap it up and place on a sheet pan. Roast in the oven for about 35 minutes until soft and fragrant.
  3. Stretch and fold the dough: After the first rise, perform 4 stretch and folds. Stretch the dough up and fold it over itself, rotating the bowl 90 degrees after each fold to evenly stretch and fold the dough all around.
  4. Prepare the pan and second rise: Line a 9×13-inch pan with parchment paper. Pour 2 tablespoons of olive oil into the pan and spread it evenly. Place the dough in the pan and gently stretch it toward the edges (it’s okay if it doesn’t reach all corners). Cover with a greased piece of plastic wrap and let it rise in a warm place for 45 minutes to 1 hour.
  5. Make the Margherita sauce: During the second rise, combine the roasted garlic, canned San Marzano tomatoes, olive oil, fresh basil leaves, oregano, salt, and sugar in a food processor. Blend until smooth.
  6. Preheat the oven: While the dough completes its second rise, preheat the oven to 425°F (220°C).
  7. Dimple the dough: Remove the plastic wrap, drizzle 2 tablespoons olive oil on top of the dough, then use greased hands to press and dimple the dough all over, creating indentations.
  8. Top the focaccia: Carefully spoon the Margherita sauce onto the dough, trying not to pop any bubbles. Sprinkle the grated parmesan evenly over the sauce. Tear the fresh mozzarella into pieces and distribute them over the focaccia.
  9. Bake: Place the focaccia in the preheated oven and bake for 24–30 minutes, until the cheese is golden brown and the crust is crispy. Remove from oven and transfer to a wire rack to cool, preserving the crispiness of the crust.
  10. Add fresh toppings: Once slightly cooled, top the focaccia with fresh basil leaves and sprinkle with crushed red pepper flakes and flaky salt if desired. Serve warm.

Notes

  • Make sure your water is warm but not hot to activate the yeast properly without killing it.
  • Roasting the garlic mellows the flavor and adds depth to the sauce.
  • The stretch and fold technique helps develop gluten for better dough texture without extensive kneading.
  • Gentle handling of the dough during topping keeps the air bubbles intact for a light focaccia.
  • Use a good quality canned San Marzano tomato for authentic flavor.
  • For a crispier crust, transfer the baked focaccia to a wire rack immediately after baking.
  • Flaky salt is optional but adds a nice finishing touch to the focaccia’s flavor and texture.
  • Leftover focaccia is best eaten within 1-2 days or can be reheated in the oven for crispiness.

Keywords: Margherita Pizza Focaccia, Italian focaccia, homemade focaccia, pizza bread, Margherita sauce, roasted garlic focaccia, Italian bread recipe

Find it online: https://yumwithmia.com/margherita-pizza-focaccia-recipe/