Margherita Focaccia


Margherita Focaccia

margherita focaccia

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You’ll be making this Margherita Focaccia on repeat! Picture a golden bubbly crust, that is perfectly tender on the inside and crispy on the outside enveloping a the flavours of a Margherita. Whether you’re hosting a stylish soirée or craving a sophisticated snack, this focaccia promises a taste adventure that blends rustic charm with culinary finesse. Its effortless preparation ensures that even the most discerning palates will be captivated by its classic flavourful allure.

Top Tips for the Perfect Focaccia:

  1. Opt for Quality Olive Oil: Choose extra virgin olive oil of the finest quality to infuse your focaccia with the best flavor.

  2. Embrace the Sticky Dough: When kneading, maintain a sticky yet manageable dough. Avoid adding extra flour to prevent a dry and tough outcome.

  3. Activate Your Yeast: Ensure your yeast is active by allowing it to bubble and foam before incorporating it into your recipe.

  4. Rise and Shine: Let the dough rise twice – once after kneading and again after shaping. This process creates a textured masterpiece with a mix of small and large air pockets.

  5. Dimple Magic: Pressing dimples into the dough is the secret to achieving that signature focaccia appearance and texture.

  6. Get Creative with Toppings: Experiment with toppings like rosemary, zaatar, olives, or baby tomatoes to add an extra layer of flavor and visual appeal. The possibilities are endless.

  7. Choose High-Protein Flour: Opt for a good quality bread flour with a high protein/gluten content for the ideal texture.

  8. Bake to Perfection: Ensure your focaccia enters a preheated oven at the correct temperature for that perfect rise, golden colour, and impeccable texture.

margherita focaccia

Margherita Focaccia

A delicious and moist focaccia topped with crushed Roma tomatoes, fresh mozzarella, garlic, and basil.
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Course Appetizer, Brunch, Entertaining, lunch, Side Dish
Cuisine Italian
Servings 8


  • 500 g High-gluten/protein content wheat bread flour
  • 400 ml Lukewarm water
  • 1 tsp Honey
  • 2 tsp Instant yeast 12g or fresh yeast equivalent
  • 2 tsp Salt
  • 2 TBS Extra virgin olive oil plus more for the top
  • 1 x 400g tin of whole peeled Roma tomatoes
  • 1/2 tsp Dried oregano
  • 2 cloves Garlic finely grated/minced
  • 150 g Fresh mozzarella cheese
  • Flaky salt for the top
  • Olive oil to drizzle
  • A few fresh basil leaves to garnish


  • In a mixing bowl, combine 1 TBS of the flour with lukewarm water, honey, and yeast. Mix until dissolved. Allow it to sit for 5-10 minutes until frothy.
  • In another mixing bowl, combine the bread flour and salt. Add this mixture to your yeast mixture along with 1 TBS olive oil.
  • Mix the ingredients until a shaggy dough forms, then knead the dough in the same bowl for about 10 minutes. It will be sticky, but resist adding more flour. Aim for a smooth consistency.
  • Shape the dough into a ball, place it back in the mixing bowl, and drizzle with olive oil to prevent sticking. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free place for about 30 minutes.
  • Stretch and fold the dough about 10 times, being careful not to knock out too much air. Drizzle with olive oil to prevent sticking. Cover and rest again for a further 60 minutes, or until the dough has doubled. Optionally, refrigerate overnight and bring to room temperature before baking (this will take about 2 hours). If not refrigerating move to the next step.
  • Grease a baking sheet with olive oil and transfer the dough onto it. Gently press and stretch the dough to fill the sheet. Be careful not to knock out the air. Let it rest for 15-20 minutes while preheating your oven to 220°C (425°F).
  • After resting, oil your hands and create dimples all over the dough’s surface. Drizzle more olive oil over the top, allowing it to settle into the dimples. Sprinkle flaky salt generously over the dough.
  • Crush the tomatoes roughly with your hands and spread them over the surface of your dough, avoiding the edges if possible.
  • Grate over the garlic, sprinkle with oregano. Break up the fresh mozzarella with your hands and scatter it over the surface of your dough. Add a little more salt and a final drizzle of olive oil.
  • Place the focaccia in the preheated oven and bake for 25 minutes or until the dough is golden brown.
  • Once baked, remove the focaccia from the oven and let it cool slightly before adding fresh basil leaves just before serving.
Keyword classic focaccia, focaccia, italian focaccia, margherita focaccia, the best focaccia, the ultimate focaccia, traditional focaccia


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Meet Marianne

brunching, baking and sipping tea


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