Caprese Focaccia Recipe

Introduction

Caprese Focaccia is a delightful twist on the classic Italian bread, combining the flavors of fresh mozzarella, basil, and cherry tomatoes. This fluffy, garlicky focaccia is perfect as a snack, appetizer, or alongside your favorite meal.

Ingredients

• 3 and ½ cups (420g) all-purpose flour
• 2 teaspoons salt
• 1 teaspoon active dry yeast
• 2 Tablespoons + 3 Tablespoons (75mL) extra virgin olive oil, divided
• 1 and ¼ cups (300mL) warm water (about 120ºF / 49ºC)
• 5 cloves garlic, minced
• ½ cup lightly packed fresh basil, coarsely chopped
• 4 ounces (113g) fresh mozzarella, sliced or torn into ½” cubes
• 1 cup halved cherry tomatoes (about 16 cherry tomatoes)
• Coarse salt and cracked black pepper, as needed

Instructions

1. Step 1: In a large bowl, combine the flour, salt, yeast, 2 Tablespoons (30mL) of olive oil, and warm water. Stir to combine, then use your hands to squeeze the dough until all flour is hydrated.
2. Step 2: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 3 hours.
3. Step 3: Mix the remaining 3 Tablespoons (45mL) of olive oil with the minced garlic in a small bowl and let it marinate while the dough rises.
4. Step 4: When the dough has risen, pour 2 Tablespoons (30mL) of the garlic olive oil into a 9″ x 13″ baking dish, spreading it around the pan.
5. Step 5: Pour the dough into the oiled pan, flipping it so the garlic oil side is facing up. Gently stretch the dough to mostly fill the pan, without forcing it.
6. Step 6: Cover the pan and allow the dough to rise for 2 more hours (up to 3 hours if making ahead), until puffed.
7. Step 7: Preheat the oven to 450ºF (232ºC). Use your fingertips to stretch the dough to the edges of the pan, pressing all the way to the bottom.
8. Step 8: Drizzle the last Tablespoon of garlic olive oil over the dough, then scatter chopped basil, mozzarella pieces, and halved cherry tomatoes evenly over the top. Press toppings gently into the dough and sprinkle with coarse salt and cracked black pepper.
9. Step 9: Bake the focaccia for 25-30 minutes, until golden brown. Place a baking sheet on the lowest rack to catch any olive oil overflow if needed.
10. Step 10: Remove from oven and let cool slightly before slicing. Serve warm or at room temperature.

Tips & Variations

• For a make-ahead option, refrigerate the dough after the first rise for up to 18 hours, then proceed with shaping and second rise.
• Leftover focaccia is best revived in a 400ºF (204ºC) air fryer for 2-3 minutes to regain freshness.
• You can add other toppings like olives or sun-dried tomatoes for extra flavor.

Storage

Store leftover focaccia at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, while fresh mozzarella is traditional for Caprese, you can substitute with burrata or fresh ricotta for a creamier texture.

What if I don’t have active dry yeast?

You can use instant yeast in the same quantity without proofing, adding it directly to the flour mixture.

Caprese Focaccia Recipe

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★★★★★

4.8 from 73 reviews

This Caprese Focaccia combines the delightfully airy and fluffy texture of focaccia bread with the fresh flavors of classic Caprese ingredients: mozzarella, cherry tomatoes, and basil. Infused with garlic olive oil and baked to golden perfection, this Italian-inspired bread is perfect for serving as an appetizer, snack, or alongside your favorite meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 5 hours 45 minutes (including rising times)
• Yield: 1 focaccia, serves 8 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 and ½ cups (420g) all-purpose flour
• 2 teaspoons salt
• 1 teaspoon active dry yeast
• 2 Tablespoons extra virgin olive oil (for the dough)
• 1 and ¼ cups (300mL) warm water (about 120ºF / 49ºC)

Garlic Olive Oil

• 3 Tablespoons (45mL) extra virgin olive oil (divided: 2 Tbs in pan, 1 Tbs on top)
• 5 cloves garlic, minced

Toppings

• ½ cup lightly packed fresh basil, coarsely chopped
• 4 ounces (113g) fresh mozzarella, sliced or torn into ½” cubes
• 1 cup halved cherry tomatoes (about 16 cherry tomatoes)
• Coarse salt and cracked black pepper, as needed

Instructions

1. Make the Dough: In a large bowl, combine the flour, salt, yeast, 2 tablespoons of olive oil, and warm water. Stir until combined, then use your hands to squeeze the dough together until all flour is hydrated and forms a cohesive dough.
2. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise at room temperature for 3 hours until it has significantly puffed.
3. Prepare Garlic Olive Oil: While the dough rises, pour the remaining 3 tablespoons of olive oil into a small bowl, add minced garlic, and let it marinate.
4. Prepare the Pan and Shape Dough: Once the dough has risen, pour 2 tablespoons of the garlic olive oil into a 9″ x 13″ baking dish and spread it around. Turn the dough out into the pan, flip it so the oiled side faces up, and gently stretch it to mostly fill the pan. It does not need to reach the edges fully.
5. Second Rise: Cover the pan with plastic wrap or foil and allow the dough to rise for 2 hours, or up to 3 hours if making ahead. The dough should puff considerably during this time.
6. Preheat Oven and Final Stretch: Preheat your oven to 450ºF (232ºC). Use your fingertips to press the dough down to the edges of the pan, stretching it fully and creating dimples.
7. Add Toppings: Drizzle the remaining tablespoon of garlic olive oil over the dough. Scatter chopped basil evenly, then arrange mozzarella pieces and halved cherry tomatoes spaced out on top. Press the toppings gently into the dough. Season with coarse salt and cracked black pepper if desired.
8. Bake: Bake the focaccia for 25-30 minutes or until golden brown and bubbly. Place a baking sheet on the lowest rack to catch any oil overflow if needed.
9. Cool and Serve: Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature. Store leftovers at room temperature for up to 2 days or refrigerate up to 5 days. Frozen slices keep for up to 3 months; thaw overnight in the refrigerator before reheating.

Notes

• Make ahead: After the first rise at room temperature, refrigerate the dough for up to 18 hours. Remove from refrigerator and proceed with shaping and second rise as usual.
• To reheat leftovers, use an air fryer at 400ºF (204ºC) for 2-3 minutes to refresh the focaccia almost like fresh.

Keywords: Caprese, focaccia, Italian bread, garlic olive oil, mozzarella, cherry tomatoes, basil, homemade bread