Description
A warm focaccia with a pillowy texture, topped with fresh mozzarella, crushed tomatoes, and basil, offering a taste of Italy at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup crushed tomatoes
- 1 cup fresh mozzarella cheese, sliced
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Activate the yeast by combining warm water, yeast, and sugar in a bowl; let sit until foamy.
- Create the dough by mixing flour and salt, adding the yeast mixture and olive oil.
- Knead the dough on a floured surface until smooth and elastic, then let it rise in a greased bowl.
- Preheat the oven to 425°F (220°C).
- Shape the focaccia by spreading the risen dough onto a greased baking sheet.
- Add the toppings, spreading crushed tomatoes and mozzarella over the dough, sprinkling with salt and pepper.
- Bake the focaccia for 20-25 minutes or until bubbling and golden.
- Garnish with fresh basil leaves and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg