Focaccia, panzanella and tomato salad: three easy, colorful and absolutely irresistible Italian recipes

And perhaps therein lies one of the great lessons of Mediterranean cuisine. A well-worked dough, a flavorful tomato, a bread that seemed destined to be forgotten, or a few basil leaves can be enough to make a meal and, incidentally, make it much more appealing.

These three recipes are inspired by that spirit. We start with a focaccia with cherry tomatoes and goat cheese, fluffy inside and slightly crispy outside; we continue with our version of Tuscan panzanella, where the bread soaks up all the juices from the tomato and vinaigrette; and we finish by bringing our Mediterranean side closer with a salad of green and pink tomatoes, Iberian ham, and toasted nuts.

These three dishes are easy and very different from each other, but united by the same philosophy: good ingredients, simple preparations, and lots of flavor. Perfect for a casual lunch, a simple dinner, or simply to bring to the center of the table and share.

Three tricks that improve these recipes

When a dish has few ingredients, every detail counts. These three simple steps can significantly change the outcome.

• Tomatoes are best served at room temperature. If you've kept them in the refrigerator, take them out beforehand to better appreciate their aroma, texture, and flavor.
• Don't rush the dough. In focaccia, resting and folding are essential to achieving a light and airy crumb.
• Don't throw away day-old bread. Its lower moisture content makes it perfect for recipes like panzanella, where it absorbs the dressing and tomato juices without immediately losing its texture.

Focaccia with cherry tomatoes and goat cheese

A focaccia with an airy crumb, lightly roasted tomatoes, and creamy goat cheese. Perfect for sharing, as a side dish, or as the star of an appetizer.

Preparation time: 3 hours and 15 minutes.

Ingredients (serves 4):

• 500g of strong flour
• 7 g of dried baker's yeast
• 480 ml of lukewarm water
• 2 tbsp of extra virgin olive oil
• 10 g of salt
• 1 cc of honey or sugar.
• For the filling:
• 300g of colorful cherry tomatoes
• 150g of goat cheese log
• 2 sprigs of fresh rosemary
• 2 tbsp of extra virgin olive oil
• Flaky salt

Elaboration:

• In a large bowl, dissolve the yeast and honey in lukewarm water.
• Add the flour and mix until you have a smooth dough. Add the salt and, finally, the two tablespoons of extra virgin olive oil, mixing until all the ingredients are combined.
• Cover the bowl with cling film and let it sit for 30 minutes.
• After that time, using a silicone spatula or slightly moistened hands, gently stretch one end of the dough and fold it towards the center.
• Repeat the operation on all four sides.
• Cover the bowl again and let it rest for another 30 minutes.
• Repeat the folds a second time, lightly moistening your hands to prevent the dough from sticking.
• Let it rest for another 30 minutes.
• Make a third round of folds and let the dough finish rising, always covered, until it has clearly increased in volume.
• This final rise can last between 30 and 60 minutes, depending on the ambient temperature.
• Grease a baking tray with a little olive oil and pour the dough onto it.
• Spread it gently until the surface is covered, taking care not to degas it.
• Cover the tray and let it rest for another 30 minutes.
• With your fingertips lightly greased, make the characteristic dimples of the focaccia.
• Scatter the cherry tomatoes, rosemary, a drizzle of extra virgin olive oil, flaked salt, and a little freshly ground black pepper on top.
• Bake in the oven, preheated to 220ºC, for 20-25 minutes, or until the focaccia is golden brown and the tomatoes begin to caramelize.
• As soon as you take it out of the oven, spread the crumbled goat cheese all over the surface.
• Finish with a few fresh basil leaves and a drizzle of extra virgin olive oil before serving.

Chef's tip:

Respect the resting times and fold the dough gently. This helps to give structure to a highly hydrated dough and promotes that crumb full of small air pockets that we look for in a good focaccia.

Did you know that...?

• Focaccia… is one of the oldest breads in Italian tradition. Its characteristic dimples are not merely decorative: they help the oil and seasonings to be distributed evenly across the surface.
• Panzanella… originated as a way to use up leftovers in Tuscany and other parts of central Italy. Traditionally, it's made with stale bread, tomatoes, and other simple ingredients. Our burrata is a twist that adds creaminess to the dish.
• Tomatoes can lose some of their aroma when they're very cold. If you keep them in the refrigerator, letting them come to room temperature before eating them helps you enjoy their flavor more.

Panzanella salad with burrata

Inspired by the classic Tuscan dish of using up leftovers, this version combines toasted focaccia, tomatoes, basil, and burrata. The key is letting the bread absorb some of the juices without completely losing its texture.

Preparation time: 35 minutes

Ingredients (serves 4):

• 300g of day-old focaccia (homemade is best)
• 500g of colorful cherry tomatoes
• 1 small cucumber
• 1 small purple onion
• 6 mini burratas, cut in half
• 2 tablespoons of capers
• A good handful of fresh basil.
• 5 tablespoons of extra virgin olive oil
• 2 tbsp of red wine vinegar
• Sal marina
• Freshly ground black pepper

Elaboration:

• Preheat the oven to 180°C.
• Cut the focaccia into cubes of about 2-3 cm.
• Place them on a baking tray, drizzle with extra virgin olive oil and mix well to coat. Bake for about 12 minutes, or until golden brown and crispy.
• Let them cool and set aside. Wash the cherry tomatoes, cut them in half and place them in a large bowl.
• Add a pinch of salt and let it sit for 10 minutes to release some of its juice.
• Wash the cucumber and cut it into very thin slices.
• Peel the red onion and slice it thinly.
• Prepare the vinaigrette by mixing the olive oil, vinegar, a pinch of salt and freshly ground black pepper in a bowl until emulsified.
• Add the cucumber, red onion, capers, and most of the basil leaves to the bowl with the tomatoes.
• Pour in the vinaigrette and mix gently. Add the toasted focaccia cubes and stir carefully so they absorb some of the tomato juices while retaining some of their crispness.
• Scatter the halved mini burratas on top and finish with the remaining basil leaves.
• Add a generous drizzle of extra virgin olive oil, a few turns of freshly ground black pepper, and let the salad rest for about 10 minutes before serving to allow the flavors to meld.
• Serve it in a wide, shallow dish and, just before taking it to the table, finish with a few flakes of sea salt.

Chef's tip:

Using focaccia or day-old bread isn't a last resort: its lower moisture content allows it to absorb the juices and dressing much better. Add it with enough time for it to soak in, but not so much that it loses all its texture.

Slices of green and pink tomato with Iberian ham and toasted almonds

A recipe that travels from Italy to Spain without ever leaving the Mediterranean. There's hardly any cooking involved: the secret lies in choosing good tomatoes, good Iberian ham, and a flavorful extra virgin olive oil.

Preparation time: 20 minutes

Ingredients (serves 4):

• 2 large pink tomatoes
• 300g of small green tomatoes, cut in half
• 150g of Iberian ham
• 1 small spring onion, thinly sliced ​​into rings
• 14 green olives
• 25g of pine nuts
• 20g of almonds
• Sprig of fresh thyme
• EVOO
• Flaky salt
• Freshly ground black pepper

Elaboration:

• Heat a frying pan, without adding oil, and toast the pine nuts along with the almonds, previously roughly chopped.
• Stir occasionally to ensure even browning and prevent over-toasting.
• They'll be ready in about 3 minutes.
• Remove them from the heat and let them cool.
• Wash and dry the tomatoes well.
• Cut the pink tomatoes into slices about 5 mm thick and halve the green tomatoes.
• Peel the spring onion and cut it into thin rings.
• Arrange the pink tomato slices on a wide platter and scatter the green tomatoes on top, alternating some halves with the cut side up and others slightly tilted to give volume to the presentation.
• Add the spring onion, green olives, pine nuts and toasted almonds.
• Arrange the slices of Iberian ham in soft folds to add height and a more attractive finish to the whole.
• Finish with a few sprigs of fresh thyme.
• Drizzle with a generous amount of early harvest Picual extra virgin olive oil, add flaked salt and a few turns of freshly ground black pepper.
• Serve immediately.

Chef's tip:

Take the Iberian ham out of the refrigerator about 20 minutes before serving and avoid using overly cold tomatoes. These two small steps help you appreciate its aromas and flavors much better.

What to do with overripe tomatoes?

If they're healthy but have lost their firmness, don't throw them away. They're perfect for making homemade tomato sauce, gazpacho, or salmorejo, roasting slowly with garlic and herbs, or adding to focaccia.

You can also cut them, add salt and let them rest for a few minutes: the juice they release, mixed with extra virgin olive oil and a touch of vinegar, can become one of the best dressings for a bread salad.

Because that's precisely one of the great virtues of Italian cuisine: demonstrating that you don't need too many ingredients to eat very well. Sometimes all you need is bread, tomato, olive oil, and a little time.