Golden-brown focaccia bars are beautifully presented on a rustic wooden board. Each bar is generously covered with melted white mozzarella cheese, bright red sun-dried tomato pieces, and green rosemary sprigs, all sprinkled with flaky sea salt. The inviting texture of the bread and the vibrant colors of the toppings are highlighted under warm lighting, suggesting a delicious and aromatic savory tr

Mozzarella and Sun-Dried Tomato Focaccia Bars

Italian cuisine

Mozzarella and Sun-Dried Tomato Focaccia Bars

Step into the delightful world of savory baking with these Mozzarella and Sun-Dried Tomato Focaccia Bars. This recipe offers a sophisticated twist on the beloved focaccia, transforming it into convenient, shareable bars perfect for any occasion. Imagine the historical roots of focaccia, a flatbread tracing back to ancient Liguria, now reinvented for modern palates and busy lifestyles. These bars feature a light, airy, and olive oil-rich focaccia dough, generously studded with creamy pockets of melted mozzarella and the intense sweetness and tang of sun-dried tomatoes. The Mediterranean flavors are enhanced with a fragrant scattering of fresh rosemary and a delicate sprinkle of flaky sea salt, creating an aromatic masterpiece. Unlike traditional sweet brownies and dessert bars, these savory focaccia bars offer a remarkable contrast, making them an excellent appetizer, a delightful picnic contribution, or a satisfying light lunch. They are surprisingly straightforward to prepare, making them accessible to home cooks of all skill levels who want to impress with something unique and utterly delicious. The golden-brown crust gives way to a pillowy interior with every bite, ensuring these savory bars are a guaranteed showstopper. They prove that the versatility of "bars" extends far beyond the dessert table, inviting you to explore new and exciting culinary dimensions.

Preparation time
30 min
Cooking time
25 min
Total time
55 min
Servings
12

Instructions

Preparation

  1. 1Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking pan (or similar size for desired bar thickness) with olive oil.
  2. 2Gently press the proofed focaccia dough into the prepared baking pan, stretching it to fit evenly. If the dough resists, let it rest for a few minutes and then continue stretching.
  3. 3Using your fingertips, create dimples all over the surface of the dough. This helps create those classic focaccia air pockets and allows the toppings to nestle in.

Assembly & Baking

  1. 1Drizzle the remaining olive oil generously over the dimpled dough, ensuring it coats the entire surface.
  2. 2Evenly scatter the torn mozzarella pieces and chopped sun-dried tomatoes over the dough. Press them lightly into the dimples.
  3. 3Sprinkle the chopped fresh rosemary and flaky sea salt over the toppings.
  4. 4Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The cheese should be bubbly and slightly browned.
  5. 5Remove from the oven and let it cool slightly in the pan before transferring to a cutting board. Slice into bars of your desired size.

Nutrition Information

Calories
281 kcal
Protein
9 g
Fat
15 g
Carbs
25 g
NutrientPer serving
Calories281 kcal
Protein9 g
Fat15 g
Carbs25 g

Tips

  • Ensure your focaccia dough is at room temperature and well-rested for easier shaping and a lighter texture.
  • For an extra crispy bottom, consider baking the focaccia directly on a preheated pizza stone for the last few minutes.
  • Serve these savory bars warm or at room temperature. They pair wonderfully with salads or as part of a charcuterie board.

By Chef Michael Ilin