A rustic Italian bread salad that transforms day-old focaccia into a fresh, vibrant, summery meal.
- Preheat your oven to 375°F.
- Tear your day-old focaccia into 1-inch rustic chunks.
- Place the torn focaccia pieces on a baking sheet.
- Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt.
- Toss to coat evenly, then spread in a single layer.
- Bake for 8-10 minutes, until edges are golden and crisp but centers still have some chew.
- Allow toasted bread to cool slightly while preparing other ingredients.
- In a large serving bowl, combine the toasted focaccia, tomato chunks, and torn mozzarella.
- Drizzle with the remaining 3 tablespoons olive oil.
- Season with salt and freshly ground black pepper.
- Gently toss all ingredients together.
- Let sit for 10 minutes to allow the toasted bread to soak up the tomato juices and olive oil.
- Just before serving, scatter the torn basil leaves over the top and gently fold in.
Serve immediately while the bread is perfectly crisp on the outside but beginning to soak up the delicious juices.