Recipes › Bread & Pizza › Focaccia Panzanella Recipe

Focaccia Panzanella Recipe

Recipe by Pedro M. A. Neves

This Italian bread salad combines crispy focaccia cubes with ripe tomatoes, fresh basil, and a simple vinaigrette for a rustic, satisfying main course. Panzanella transforms day-old bread into a vibrant dish that celebrates seasonal produce and humble Mediterranean ingredients. Perfect for warm summer days when tomatoes are at their peak.

Ingredients

• 500g day-old focaccia bread, cut into 2cm cubes
• 800g ripe tomatoes, chopped into bite-sized pieces
• 1 red onion, thinly sliced
• 1 cucumber, diced
• 30g fresh basil leaves, roughly torn
• 50g kalamata olives, pitted and halved
• 60ml extra virgin olive oil
• 30ml red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons water

Instructions

1. Cut the day-old focaccia into 2cm cubes. Spread on a baking sheet and toast in a 180°C (350°F) oven for 12-15 minutes, stirring halfway through, until golden and crispy on the edges but still slightly chewy inside.

2. While the focaccia toasts, prepare the vegetables. Chop the tomatoes into bite-sized pieces, catching and reserving any juices. Thinly slice the red onion and dice the cucumber.

3. In a large mixing bowl, combine the minced garlic, sea salt, and black pepper. Pour in the olive oil and red wine vinegar, then whisk together until well combined.

4. Add the chopped tomatoes with their reserved juices to the dressing. Stir gently and let sit for 2 minutes to allow the tomatoes to release additional liquid.

5. Remove the focaccia from the oven and let cool for 2-3 minutes until safe to handle. Add the warm focaccia cubes to the tomato mixture while still slightly warm.

6. Add the sliced red onion, diced cucumber, kalamata olives, and torn basil to the bowl. Toss everything gently but thoroughly, ensuring the dressing coats all components evenly. Add 2 tablespoons of water to loosen the dressing slightly if needed.

7. Let the panzanella rest at room temperature for 10-15 minutes before serving. This allows the flavors to meld and the bread to absorb the vinaigrette while maintaining some texture.

8. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Serve at room temperature or slightly chilled.

Substitutions

• Use white wine vinegar or balsamic vinegar instead of red wine vinegar for different acidity profiles
• Substitute feta or mozzarella cheese for kalamata olives for a creamy, savory variation
• Replace cucumber with bell peppers for a sweeter, crunchier version
• Use arugula or mixed greens instead of basil for a peppery alternative

Tips

• Day-old or slightly stale focaccia works best—fresh focaccia will become too soggy. If your focaccia is very fresh, toast it longer to remove excess moisture.
• Toast the focaccia just before assembling the salad to maintain maximum crispness on the edges while the vinaigrette softens the interior to the ideal texture.
• Assemble panzanella 10-15 minutes before serving for optimal flavor melding; waiting longer than 30 minutes can result in mushy bread.
• This salad is best served at room temperature or lightly chilled, never straight from the refrigerator, as cold temperatures mute the tomato and vinegar flavors.

Panzanella originated in Tuscany as a way to use up stale bread and overripe tomatoes during summer harvest season, embodying the Italian principle of cucina povera—peasant cooking that transforms humble ingredients into something delicious. Each region of Tuscany has slight variations, but the focaccia version is a modern enhancement that adds textural contrast to the traditional recipe.

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