Baked Focaccia Caprese Recipe
Heirloom Tomatoes, Basil, Mozzarella
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Ingredients
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Focaccia Dough
Topping & Assembly
Method
Focaccia Dough
- 1
Bloom the yeast
In a large mixing bowl, combine the warm water (1.75 cups), sugar or honey (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If mixture doesn’t foam, the yeast may be inactive — start again with fresh yeast.
- 2
Mix and knead
Add 4 cups of all-purpose flour, 2 tsp fine sea salt, and 2 tbsp of the extra-virgin olive oil (reserve remaining oil for later) to the yeast mixture. Stir with a wooden spoon or use a stand mixer with dough hook on low until a shaggy dough forms. Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or continue in mixer for 4–5 minutes.
- 3
- 4
Prepare the baking pan
Generously oil a 9x13-inch (or similar) baking pan with remaining olive oil so the dough won’t stick and will develop a crisp bottom and golden edge.
- 5
Shape and second rise
Transfer the risen dough to the oiled pan. Using oiled hands, gently stretch and press the dough to the corners and edges. If it resists, let it rest 10 minutes then continue. Cover loosely and let the dough rest and rise again for 20–30 minutes; it should puff slightly.
- 6
Dimple the dough & season
Preheat the oven to 450°F (230°C) while the dough finishes its second rise. Use your fingertips to press deep dimples across the surface of the dough. Combine the minced garlic (2 tbs) with 1–2 tablespoons of olive oil and brush or drizzle this garlicky oil into the dimples. Sprinkle 1 tsp coarse sea salt (or flaky salt), ½ tsp dried oregano (if using), and ½ tsp freshly cracked black pepper evenly over the dough.
- 7
Bake focaccia
Bake in the preheated oven for 15–20 minutes, or until the crust is golden-brown and the bottom sounds hollow when tapped. Remove from oven and let cool slightly in the pan for 5–7 minutes.
Topping & Assembly
- 8
Prepare tomatoes and mozzarella
While the focaccia bakes or rests, slice heirloom tomatoes into 1/4-inch thick slices (about 3 cups). Tear or slice fresh mozzarella into pieces that will sit pleasingly on the bread (about 10 oz). Pat both tomatoes and mozzarella dry on paper towels to avoid excess moisture on the bread.
- 9
Arrange caprese topping
When the focaccia has cooled slightly but is still warm, arrange the tomato slices across the top, pressing gently so they adhere to the surface. Nestle pieces of mozzarella between and atop the tomatoes in an even layer. Scatter fresh basil leaves (reserve a few whole leaves for garnish) over the tomatoes and mozzarella.
- 10
Finish and serve
Drizzle 2 tbsp balsamic glaze evenly over the assembled focaccia and finish with a light drizzle of extra-virgin olive oil if desired. Taste and sprinkle additional flaky salt and freshly cracked black pepper as needed. Slice into squares or rectangles and serve warm or at room temperature, garnished with extra basil leaves.
- 11
Storage
If not serving immediately, store leftover focaccia loosely covered at room temperature for up to 1 day, or refrigerate (in an airtight container) up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to revive crispness before serving.