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Buffalo Mozzarella Herb Focaccia – A Flavorful Twist on Classic Bread

Discover the delightful taste of Italy with this Buffalo Mozzarella Herb Focaccia recipe! Combining creamy buffalo mozzarella and aromatic herbs, this homemade focaccia is not just a bread but a flavorful experience. Perfect as an appetizer, side dish, or sandwich base, it's a versatile addition to any meal. Learn the secrets of kneading, rising, and baking for a golden, crispy loaf that fills your kitchen with irresistible aroma. #Focaccia #ItalianCuisine #BuffaloMozzarella #Baking #HomemadeBread #Foodie
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Ingredients
  

4 cups all-purpose flour

2 teaspoons salt

1 tablespoon sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 ½ cups warm water (about 110°F)

¼ cup olive oil (plus more for drizzling)

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 cup buffalo mozzarella cheese, torn into small pieces

Sea salt, for sprinkling

Optional: Red pepper flakes for a spicy kick

Instructions
 

Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

    Mix the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and ¼ cup of olive oil. Mix with a wooden spoon or spatula until the dough comes together.

      Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form it into a ball.

        First Rise: Oil a clean bowl, place the dough inside, and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 1 hour, or until doubled in size.

          Prepare the Baking Pan: Grease a 9x13 inch baking pan with olive oil. Transfer the risen dough to the pan, stretching it with your hands to fit the shape of the pan. Use your fingers to gently dimple the surface of the dough.

            Add Toppings: Evenly distribute the torn buffalo mozzarella over the top of the dough. Sprinkle the chopped rosemary and thyme. Drizzle with olive oil and sprinkle sea salt (and red pepper flakes if using) on top.

              Second Rise: Cover the pan again with a cloth and allow it to rise for an additional 30 minutes.

                Preheat the Oven: While the dough is rising, preheat your oven to 425°F (220°C).

                  Bake: Once it has risen again, place the pan in the oven and bake for 20-25 minutes, or until golden brown and the cheese is bubbly.

                    Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for about 5 minutes. Transfer it to a wire rack to cool slightly before cutting. Serve warm or at room temperature.

                      Prep Time: 15 minutes | Total Time: 2 hours | Servings: 12 slices