Focaccia Panzanella

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	0%	74%
fat	41%	14%
salt	0%	2%
yeast	0%	1%
total sugar	1%	1%
flour strength	1.0	1.0
acid	45%	0%

Where it stands out

• #1 of 109 for crust crispness
• #1 of 109 for rise
• #109 of 109 for char depth

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

175 g	5 cups cubed focaccia bread
3 g	1 clove garlic, crushed
2 g	0.5 teaspoon white sugar
15 g	1 anchovy fillet
79 g	0.33 cup red wine vinegar, or more to taste
71 g	0.33 cup extra-virgin olive oil, or to taste
1233 g	3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
484 g	1 pint cherry tomatoes, halved
	salt and freshly ground black pepper to taste
75 g	0.67 cup sliced fresh mozzarella cheese
40 g	0.25 cup thinly sliced red onion
50 g	0.5 cup fresh basil leaves, torn into small pieces

Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Incredible recipe. Simple and unbelievably good. Served it to some friends and they loved it.” — a cook, 5★

“Absolutely amazing! Bright and flavourful! A new summer go to for sure😊” — a cook, 5★