This cheesy, fluffy focaccia features garlic confit, mozzarella, rosemary, sundried tomatoes, and a not-so-traditional potato dough to keep it soft and fluffy on the inside with a crisp crust.

Let's talk about the recipe!

Ingredients

• Garlic cloves
• Olive oil
• Warm water
• Active dry yeast
• Whole milk
• Mashed potatoes
• Salt
• Flour
• Mozzarella pearls
• Sundried tomatoes
• Pickled red onion
• Rosemary

Make the Garlic Confit

Preheat an oven to 450f degrees. Pack peeled garlic cloves and 1 Tbsp of olive oil into a foil pack. Bake for 20 minutes and allow 5 minutes to cool.

What's better than garlic confit? Garlic confit inside of the world's best food, bread. Topped with the next best thing, cheese. You can make garlic confit in a pot and that is the traditional way, but this is quite easy and hands-off, so we're going to take the shortcut today. No dishes dirtied, either!

Make the Dough

Combine the water and active dry yeast. In a separate microwave-safe container, warm the milk and potatoes. Combine the yeast mixture, milk mixture, flour, salt, 3 Tbsp olive oil, and garlic confit and knead for 15 minutes. Oil and cover the dough and allow to rise for 4 hours. Once risen, grease a baking sheet and gently shape the dough to fill the baking sheet. Drizzle additional olive oil over the dough before covering and allowing it to rise for 4 more hours

This is kind of a long process, but it's how you get an airy, bubbly, developed focaccia. You might also notice the strange addition of mashed potatoes! These are going to help create the fluffiest, softest inside a bread has ever had, but don't worry, the high heat and plenty of oil will make sure we still get a crispy crust.

Bake the Focaccia

Uncover the dough and top with mozzarella pearls, pickled onion, rosemary, and a sprinkling of salt. Preheat oven to 450f. Once the oven is preheated, bake for 15 minutes. Cool for 10 minutes and then serve.

This is the part where you can get creative and have fun, make patterns, or do whatever you want! Decorate your focaccia to your liking.

Tomato Mozzarella Focaccia Recipe

Download the recipe here

Servings: 12

Active time: 40 minutes

Total time: 9 hours

Servings: 16

Ingredients:

• 12 garlic cloves
• 4 Tbsp olive oil, divided
• 1/2 cup warm water
• 1 1/2 tbsp active dry yeast
• 3/4 cup whole milk
• 1 1/4 cups mashed potatoes
• 2 tsp salt
• 3 cups plain flour
• 1 cup mozzarella pearls
• 1/2 cup sundried tomatoes
• 1/4 pickled red onion
• 1 Tbsp rosemary
• More olive oil for greasing

Method:

1. Preheat an oven to 450f degrees. Pack peeled garlic cloves and 1 Tbsp of olive oil into a foil pack. Bake for 20 minutes and allow 5 minutes to cool.
2. Combine the water and active dry yeast. In a separate microwave-safe container, warm the milk and potatoes. Combine the yeast mixture, milk mixture, flour, salt, 3 Tbsp olive oil, and garlic confit and knead for 15 minutes.
3. Oil and cover the dough and allow to rise for 4 hours. Once risen, grease a baking sheet and gently shape the dough to fill the baking sheet.
4. Drizzle additional olive oil over the dough before covering and allowing it to rise for 4 more hours.
5. Uncover the dough and top with mozzarella pearls, pickled onion, rosemary, and a sprinkling of salt. Preheat oven to 450f.
6. Once the oven is preheated, bake for 15 minutes. Cool for 10 minutes and then serve.

See Nutrition Info

Nutrition Facts
Servings: 16
Amount per serving
Calories	370
% Daily Value*
Total Fat 28.3g	36%
Saturated Fat 5.6g	28%
Cholesterol 11mg	4%
Sodium 4915mg	214%
Total Carbohydrate 24.8g	9%
Dietary Fiber 5.1g	18%
Total Sugars 0.3g
Protein 8.8g
Vitamin D 2mcg	9%
Calcium 174mg	13%
Iron 4mg	24%
Potassium 298mg	6%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale