Get the focaccia recipe for this panzanella idea at BakeWith.Us//FocacciaPanzanella
Saturated with the juice of ripe tomatoes and good olive oil, day old bread takes on new life in this panzanella salad. Just like our big book of bread describes, the key here is a mix of fresh, perfectly ripe summer tomatoes. I start by washing and slicing them, then adding them to a colander to salt, toss, and drain. And be sure to drain over a bowl to save the juices. That’s liquid gold that we’ll use for later. While the tomatoes rest, I prep the onions and fry the bread. I’m using some leftover big and bubbly fkatcha because yes, sometimes you can accidentally make too much bread, but I’m certainly not mad about it. With everything prepared, then comes the easy part, assembling. First in is the tomato juice that I saved, then the crispy fkaca, some cucumbers, fresh basil, the sliced tomatoes, and some hand torn mozzarella. A good toss brings it all together, and that’s all. A bright, bold summer salad that’s as satisfying as it is simple.
4 Comments
That looks amazing!
I make something very similar to this, and I picked up the recipe from one of my favorite cookbooks from America's test kitchens. Their version turns it into a vegetarian meal by adding drained cannellini beans. The idea here of using leftover focaccia, is a fantastic idea, and I will definitely do that, the next time that I make focaccia. Also, the recipe that I have been using for a while, calls for cutting or tearing the bread into bite-size cubes, tossing lightly with some olive oil, and drying it out on a sheet pan in a moderate oven. But this method here, where you are toasting large chunks on all sides, and then cutting it up into pieces, looks like it would add a whole new dimension of flavor. In the 110° heat out here, this is just what the doctor ordered. Good looking stuff!
I've always liked this in theory but why not just make actual croutons: texture is a thing. It's not dry enough to withstand becoming paste.
🔥OMG this looks awesome.🔥 I already have made your Big, Bubbly Focaccia multiple times but never thought to use it in a Panzanella salad. I will definitely give this a go, but it will be tough not to eat the bread pieces before the salad comes together. 🙌