Caprese - Focaccia Recipe

Proof the yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 3 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed or knead by hand 6–8 minutes until smooth, slightly tacky, and elastic.

First rise

Lightly oil a clean bowl with about 1 tablespoon olive oil, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot 1 to 1 1/2 hours until doubled.

Shape and second rise

Generously oil a 11x17-inch (or similar) rimmed baking sheet with about 1 tablespoon olive oil. Transfer the risen dough to the pan and gently stretch and press it toward the edges to form an even rectangle about 1/2 to 3/4-inch thick. If the dough resists, let it rest 10 minutes and continue. Cover loosely with oiled plastic or a towel and proof 20–30 minutes until slightly puffy.

Dimple and season

Preheat oven to 450°F (230°C). Using your fingertips, press deep dimples all over the surface of the dough. Drizzle 1–2 tablespoons extra-virgin olive oil over the top and sprinkle coarse sea salt and freshly ground pepper evenly.

Bake

Bake in the preheated oven 15–20 minutes until golden brown and cooked through. Remove from oven and let cool slightly (about 5–10 minutes) on a wire rack.

Roast

Preheat oven to 400°F (200°C) if roasting separately; you can roast alongside focaccia if timing allows (roast 12–18 minutes). Toss cherry tomatoes with 2 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a parchment-lined baking sheet. Roast 12–18 minutes until skins blister and juices concentrate. Remove and let cool slightly.

Make pesto

In a food processor, combine basil leaves, pine nuts, grated Parmesan, 1 clove garlic, salt, pepper, and optional lemon juice. Pulse while slowly streaming in 1/2 cup olive oil until a smooth, spreadable pesto forms. Taste and adjust salt/pepper. If too thick, add 1–2 teaspoons water or more oil to reach spreadable consistency.

Spread pesto

When the focaccia is warm but not piping hot (5–10 minutes after baking), spread an even layer of pesto across the surface using the back of a spoon or an offset spatula. Use about half to three-quarters of the pesto, reserving some for serving if desired.

Add roasted tomatoes & mozzarella

Distribute the roasted tomatoes evenly over the pesto. Tear or slice the fresh mozzarella and arrange it across the focaccia in even pieces so it will soften from the warmth without melting into a puddle.

Finish

Scatter fresh basil leaves over the top, sprinkle a pinch of coarse sea salt and a grind of black pepper. Drizzle balsamic glaze in a thin zigzag over the focaccia. If you prefer, briefly return to a 375°F (190°C) oven for 3–4 minutes to warm the mozzarella slightly, then remove.

Slice and serve

Cut the Caprese focaccia into squares or strips. Serve warm or at room temperature with extra pesto and balsamic on the side. Leftovers keep well covered at room temperature for several hours or refrigerated up to 2 days; reheat briefly before serving if chilled.