Description
This focaccia pizza recipe Cherry Tomato Mosaic fills the kitchen with an incredible aroma and promises a tender, airy crust with juicy pops of sweet tomato. It is a perfect easy dinner idea for busy weeknights, delivering wholesome goodness in a family-friendly way.
Ingredients
- 2.25 tsp active dry yeast
- 1 cup warm water (105–115 degrees F (40–46 degrees C))
- 2.5 cups all-purpose flour (Swap: Use up to 0.5 cup whole wheat flour for added fiber.)
- 0.25 cup olive oil, plus extra for drizzling
- 1 pint cherry tomatoes (about 2 cups), halved
- 8 oz fresh mozzarella, torn into small pieces (Swap: Use a plant-based cheese alternative for a dairy-free version.)
- 0.25 cup fresh basil, roughly chopped
- 1 tsp salt, plus extra for sprinkling
- pinch of sugar
Instructions
- Activate Yeast: In a small bowl, combine 1 cup (240ml) warm water (105-115°F (40-46°C)) with 2.25 tsp active dry yeast and a pinch of sugar. Stir gently. Let it sit for 5-7 minutes until the mixture looks foamy and bubbly.
- Mix Dough: In a large bowl, whisk together 2.5 cups (300g) all-purpose flour and 1 tsp salt. Pour in the activated yeast mixture and 0.25 cup (60ml) olive oil. Mix with a spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead briefly for 5-7 minutes until the dough feels smooth and elastic.
- First Rise: Lightly oil a clean bowl. Place the dough inside, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until it has visibly doubled in size and feels pillowy.
- Prepare Pan: Drizzle a generous 2 tablespoons of olive oil onto a 9×13 inch baking sheet. Gently transfer the risen dough to the center of the pan.
- Top And Second Rise: Using oiled fingertips, gently dimple the dough all over, pressing it to stretch towards the edges of the pan. Arrange the halved cherry tomatoes and torn fresh mozzarella pieces evenly over the dimpled dough. Drizzle with a little more olive oil and sprinkle with a pinch of salt. Let it rise again for 20-30 minutes; the dough will look slightly puffed.
- Bake And Serve: While the dough rests, preheat your oven to 400°F (200°C). Bake the focaccia pizza for 20-25 minutes, until the crust is golden brown and the cheese is bubbly and melted. Remove from the oven and immediately scatter the fresh basil on top.
Notes
For a healthier profile, partially swap all-purpose flour with whole wheat flour. Easily adapt to dairy-free by using a plant-based mozzarella alternative. Add extra veggies like thinly sliced zucchini or bell peppers for more vitamins and color. For truly quick meals, using store-bought pizza dough is an excellent shortcut. Fresh basil is crucial for that fragrant, authentic finish. For effortless kneading, use a stand mixer with a dough hook. To make this gluten-free, substitute the all-purpose flour with a reputable gluten-free all-purpose flour blend.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350 calories
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: easy dinner, weeknight, family-friendly, focaccia, pizza, cherry tomato, mozzarella, basil, homemade dough, baking