Caprese - Focaccia Recipe

Mix and proof

In a large bowl or stand mixer, combine warm water (95–110°F / 35–43°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. Add flour and sea salt; if using a stand mixer, fit with dough hook and mix on low until combined (about 2 minutes). Add 3 tablespoons (0.1875 cups) olive oil and continue mixing/kneading for 5–7 minutes until a soft, slightly sticky, elastic dough forms. If mixing by hand, turn dough onto a lightly floured surface and knead 7–10 minutes.

Lightly oil a large bowl with remaining oil (reserve 1 tbs for topping). Place dough in bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape the focaccia

Generously oil a 12x16-inch baking sheet or two smaller sheets. Turn risen dough onto the oiled sheet and gently stretch/press it with oiled fingertips to fit the pan, creating dimples with your fingertips. If the dough resists, let it rest 10 minutes and continue. Cover loosely and let rest 20–30 minutes for a second rise while you prepare tomatoes and pesto. Preheat oven to 425°F (220°C) near the end of the second rise.

Before baking, drizzle the reserved 1 tbs olive oil evenly over the dough and press fingertips again to deepen dimples. Sprinkle flaky sea salt about 1/4 tsp now (reserve remaining to finish if desired).

While the dough rises, preheat oven to 400°F (204°C) for the tomatoes (you will increase to 425°F for the focaccia later). In a bowl, toss cherry tomatoes with 2 tbs olive oil, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano if using. Spread tomatoes cut-side up (if halved) or whole in a single layer on a parchment-lined sheet pan.

Roast for 15–20 minutes until skins blister and juices concentrate. Remove from oven and let cool slightly. Reserve the pan juices — they can be spooned onto the focaccia after baking if desired.

In a food processor, combine basil leaves, pine nuts, grated Parmesan, garlic cloves, salt and pepper. Pulse to a coarse mixture. With the motor running, slowly stream in 1/2 cup extra-virgin olive oil until emulsified and smooth. Taste and add lemon juice and more salt/pepper if needed. Transfer to a bowl and set aside.

If the pesto is very thick, thin with 1–2 teaspoons of warm water or a little more olive oil to spread easily on the baked focaccia.

Increase oven temperature to 425°F (220°C) if you roasted tomatoes earlier. Place the prepared dough on the center rack and bake for 12–16 minutes, until the top is golden and edges are set (baking time will depend on thickness of dough).

Remove focaccia from oven and immediately spread spoonfuls of pesto across the surface, gently swiping to create an even layer but leaving some dough exposed for texture. Distribute roasted tomatoes across the surface, including any concentrated juices for extra flavor. Arrange slices or torn pieces of fresh mozzarella evenly over the focaccia. Return to oven for 3–5 minutes just to warm and soften the cheese (watch carefully so mozzarella doesn’t over-brown).

Remove from oven and let rest 3–5 minutes. Scatter fresh basil leaves over the top, drizzle balsamic glaze (about 2 tbs) in a light zig-zag, and finish with remaining flaky sea salt to taste and 1 tbs extra-virgin olive oil if desired. If you like a slightly tangier finish, spoon a few drops of the reserved roasted tomato juices on top.

Cut into 8 squares or pieces and serve warm or at room temperature.