Focaccia Panzanella

Focaccia Panzanella

We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
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  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Step 2

    Place bread cubes on the prepared baking sheet.
  3. Step 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. Step 4

    Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
  5. Step 5

    Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
  6. Step 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. Taste for seasoning before serving.