Focaccia Panzanella
Ingredients
- 5 cups cubed focaccia bread
- 1 clove garlic, crushed
- ½ teaspoon white sugar
- 1 anchovy fillet (Optional)
- ⅓ cup red wine vinegar, or more to taste
- ⅓ 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
- ⅔ cup sliced fresh mozzarella cheese (Optional)
- ¼ cup thinly sliced red onion
- ½ cup fresh basil leaves, torn into small pieces
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place bread cubes on the prepared baking sheet.
- Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
- Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
- Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
- Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
- Taste for seasoning before serving. Enjoy!
Source
Original recipe: View Original