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Ingredients
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Focaccia Dough
Topping — Caprese Style
Method
Focaccia Dough
- 1
Bloom yeast
In a medium bowl, combine warm water (1.5 cups), active dry yeast (2 tsp), and granulated sugar (1 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant. If no foam after 10 minutes, discard and start with fresh yeast.
- 2
Mix dough
In a large mixing bowl or stand mixer bowl, combine all-purpose flour (3.5 cups) and fine sea salt (2 tsp). Make a well and pour in the foamy yeast mixture and 1/4 cup of the extra-virgin olive oil (reserve remaining oil for pan and finishing). Mix with a wooden spoon or dough hook on low until a shaggy, sticky dough forms, about 2–3 minutes.
- 3
Knead and first rise
If using a stand mixer, knead with the dough hook on medium-low for 4–6 minutes until the dough is smooth and elastic but still slightly sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 6–8 minutes. Lightly oil a clean bowl with 1 tsp olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.
- 4
Prepare pan
Generously oil a 9x13-inch (or similar) baking pan with 1–2 tablespoons of the reserved extra-virgin olive oil, making sure oil coats bottom and sides to prevent sticking and to flavor the crust.
- 5
Shape and second rise
Turn the risen dough into the oiled pan. Using your oiled fingertips, gently stretch and press the dough to fit the pan without tearing; it will resist and spring back — let it rest 5 minutes and continue until even. Drizzle remaining olive oil (about 3 tbsp) over the top. Cover loosely with plastic wrap or a damp towel and let rise again until puffy and nearly doubled, about 30–45 minutes.
- 6
Dimple the dough
Preheat the oven to 425°F (220°C) as the dough nears the end of the second rise. Using oiled fingertips, press deep dimples across the entire surface of the dough to create pockets for oil and toppings (use the tips of your fingers to make circular indentations about 1/2 inch apart).
- 7
Season and bake
Combine minced garlic (1 tsp) with about 1–2 tablespoons of olive oil and brush or drizzle lightly into the dimples so garlic is distributed. Sprinkle dried oregano (1 tsp) evenly over the dough and add the coarse sea salt (1 tsp) and freshly ground black pepper (1/2 tsp). Bake in the preheated oven 18–22 minutes, until the top is golden brown and the edges are crisp.
- 8
Cool slightly
Remove focaccia from oven and allow to cool in the pan 8–10 minutes so it firms up slightly for easier topping placement. Transfer to a cutting board if desired.
Caprese Topping & Finish
- 9
Arrange tomatoes and mozzarella
While focaccia is still warm but not piping hot, arrange sliced tomatoes (2 cups) and sliced fresh mozzarella (8 oz) across the surface. Place slices evenly so each piece will have tomato and cheese. If cheese is very moist, pat dry with paper towels first to avoid soggy bread.
- 10
Season toppings
Scatter fresh basil leaves (about 1/2 cup) torn if large, evenly over the arranged tomato and mozzarella. Sprinkle flaky sea salt (1/2 tsp) and a light additional grind of black pepper to taste. If you prefer less salt, reduce by half. Drizzle balsamic glaze (2 tbsp) in a thin zig-zag or dot pattern across the top for sweet-tangy contrast.
- 11
Optional brief warm finish
If you want the mozzarella slightly melted, place the focaccia back into the oven for 2–3 minutes on broil or at 475°F (246°C) very briefly — watch closely so cheese softens but does not brown heavily. Otherwise serve with room-temperature cheese for a fresh Caprese texture.
- 12
Serve
Cut focaccia into squares or rectangles. Serve warm or at room temperature. Offer extra basil and balsamic glaze on the side. Leftovers keep in an airtight container at room temperature for 1 day or refrigerated up to 3 days; refresh in a 350°F (175°C) oven for 6–8 minutes before serving.