Focaccia Panzanella

Ingredients

• 5 cups cubed focaccia bread
• 1 clove garlic , crushed
• 0.5 teaspoons white sugar
• 1 anchovy fillet , Optional
• 0.33 cups red wine vinegar , or more to taste
• 0.33 cups extra-virgin olive oil , or to taste
• 3 vine-ripened tomatoes , cut into 1- to 2-inch pieces, or more to taste
• 1 pint cherry tomatoes , halved
• salt and freshly ground black pepper to taste
• 0.67 cups sliced fresh mozzarella cheese , Optional
• 0.25 cups thinly sliced red onion
• 0.5 cups fresh basil leaves , torn into small pieces

Instructions

1. 1

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

2. 2

   Place bread cubes on the prepared baking sheet.

3. 3

   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. 4

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

5. 5

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

6. 6

   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.

7. 7

   Taste for seasoning before serving. Enjoy!