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Focaccia Panzanella
Focaccia Panzanella
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Transform leftover focaccia and fresh tomatoes into a vibrant summer panzanella salad by Chef John.
Ingredients:
  • 1 anchovy fillet
  • 5 cups cubed focaccia bread
  • 1 clove garlic, crushed
  • 0.5 teaspoon white sugar
  • 0.33 cup red wine vinegar, or more to taste
  • 0.33 cup extra-virgin olive oil, or to taste
  • 3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
  • 1 pint cherry tomatoes, halved
  • salt and freshly ground black pepper to taste
  • 0.67 cup sliced fresh mozzarella cheese
  • 0.25 cup thinly sliced red onion
  • 0.5 cup fresh basil leaves, torn into small pieces
Instructions:
  • 1. Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or a silicone baking mat after gathering all ingredients.
  • Arrange the bread cubes on the baking sheet.
  • In a preheated oven, toast the bread until golden brown and crispy, approximately 20 minutes. Allow it to cool to room temperature after removing from the oven.
  • Create a flavorful paste by mashing garlic, sugar, and anchovy together with a fork. Stir in vinegar and oil until well combined.
  • Combine vine-ripened tomatoes, cherry tomatoes, salt, and pepper in the dressing using a spatula. Allow to marinate for 10 minutes.
  • Combine mozzarella and red onion with the tomato mixture, using a spatula to toss everything together. Add the bread cubes and mix until they reach your desired level of saturation. Lastly, stir in the basil.
  • Prior to serving, be sure to sample the dish to adjust seasoning as needed. Indulge in the delightful flavors!

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