Name: Focaccia Panzanella
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Cubed focaccia bread - 5 cups; Garlic, crushed - 1 clove; White sugar - ½ teaspoon; Anchovy fillet (Optional) - 1; Red wine vinegar, or more to taste - ⅓ cup; Extra-virgin olive oil, or to taste - ⅓ cup; Vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste - 3; Cherry tomatoes, halved - 1 pint; Salt and freshly ground black pepper to taste - 1 pint; Sliced fresh mozzarella cheese (Optional) - ⅔ cup; Thinly sliced red onion - ¼ cup; Fresh basil leaves, torn into small pieces - ½ cup

Ingredients for - Focaccia Panzanella

1. Cubed focaccia bread 5 cups

2. Garlic, crushed 1 clove

3. White sugar ½ teaspoon

4. Anchovy fillet (Optional) 1

5. Red wine vinegar, or more to taste ⅓ cup

6. Extra-virgin olive oil, or to taste ⅓ cup

7. Vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste 3

8. Cherry tomatoes, halved 1 pint

9. Salt and freshly ground black pepper to taste 1 pint

10. Sliced fresh mozzarella cheese (Optional) ⅔ cup

11. Thinly sliced red onion ¼ cup

12. Fresh basil leaves, torn into small pieces ½ cup

How to cook deliciously - Focaccia Panzanella

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2 . Stage

Place bread cubes on the prepared baking sheet.

3 . Stage

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.

4 . Stage

Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.

5 . Stage

Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.

6 . Stage

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. Focaccia Panzanella. Chef John