Mozzarella & Tomato Focaccia Appetizer Bites
One of my favorite appetizers from Italian culinary school was these little bites made with tomato focaccia and topped with fresh mozzarella and basil. Simple, so flavorful, and completely made from scratch!
Servings: 24 bites
Calories: 188kcal
Equipment
- light colored 9 x 13 inch (22 x 23 cm) pan
Ingredients
Focaccia Dough
- 3 ⅛ cup bread flour
- 1 teaspoon instant dry yeast
- 1 cup warm water (105°F - 115°F or 40°C - 46°C)
- ½ tablespoon granulated sugar
- 5 tablespoons extra virgin olive oil
- 2 teaspoon fine sea salt
Focaccia Topping
- 1 cup canned whole peeled tomatoes
- 3 tablespoons extra virgin olive oil plus more for greasing the sheet pan
- 1 teaspon Maldon sea salt flakes plus more for garnish
- 24 slices fresh mozzarella cheese (about 13 ounces)
- 24 basil leaves
- garlic infused olive oil for garnish
Instructions
For Focaccia Dough
- Mix bread flour and instant dry yeast in a stand mixer fitted with a dough hook attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
- Combine sugar; mix thoroughly.
- Slowly, pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed, and allow the flour to absorb the oil before adding the next batch. The extra virgin olive oil takes a while to incorporate. Use a silicone spatula to flip the dough over periodically to help the dough hook catch and knead in the oil. Once you’ve added in your last batch of olive oil, add fine sea salt, and mix thoroughly until all the oil has absorbed.
- Bump the mixer speed up to high, and mix until you hear a popping sound and the dough wraps around the dough hook, about 1 - 2 minutes. The dough will be smooth but very sticky.
- Roll the dough into a tight ball, then place in an oiled bowl roughly three times the size of the dough. Cover with plastic wrap, and allow to rise in a warm, draft-free place until tripled in size. Rise time will vary depending on the temperature of your environment.
For Focaccia Topping
- Generously oil the bottom and sides of a 9 x 13 inch (23 x 33 cm) pan with extra virgin olive oil. Use gravity to allow the dough to naturally stretch until it reaches the edge of the pan. If you notice the dough pulling back to center, allow it to rest in the sheet pan for an additional 10 minutes, then continue stretching.
- Use your fingertips to make indentations on top of the focaccia dough. Crush whole peeled tomatoes in your hands over the focaccia dough. Allow the juice and tomatoes to spread across the dough. If there is any leftover tomato juice, pour it over the focaccia dough. Evenly pour the olive oil on top of the dimpled focaccia. Sprinkle Maldon sea salt flakes on top.
- Cover the pan with plastic wrap, and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes.
- Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).
- Carefully remove plastic wrap from pan without knocking any air out of the bread dough. Bake for 25 - 30 minutes until golden brown and crispy on the top. Place focaccia on a cooling rack, and cover with a tea towel. Allow focaccia to cool to room temperature before removing from the pan and slicing into 24 individual pieces.
- To serve, heat oven to 350°F (180°C). Line a baking sheet with parchment paper, and place focaccia slices on top. Bake for 18 -20 minutes until warmed through and crunchy on the outside. Top each slice of focaccia with a slice of mozzarella, basil leaf, a drizzle of garlic olive oil, and more Maldon sea salt flakes.
Notes
Make Ahead: If you want to bake the focaccia bread ahead of time, allow it to cool, then slice into 24 pieces. Next, line a baking sheet with parchment paper. Place sliced focaccia on the baking sheet and freeze, just until firm. Place the frozen bread in an airtight container in the freezer until you're ready to serve. Then, follow the serving instructions listed on the recipe card.
Leftovers: Reheat the focaccia bites in an air fryer or an oven at 350°F (180°C) until crispy and warmed through.
I would not recommend substituting bread flour for all purpose flour.
Active Dry Yeast: You can substitute instant dry yeast for active dry yeast. Use the same amount as is listed in the recipe.
Nutrition
Serving: 1bite | Calories: 188kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 403mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.4mg
