We love anything with fresh tomatoes, mozzarella and basil which is exactly why this dreamy, fluffy focaccia bread is one of our favorites! We use our classic focaccia bread recipe for an easy base, anybody can master. Focaccia bread is the perfect appetizer/side dish for any holiday or get together. It is beautifully rustic served in slices, on a platter, or even baked and turned into croutons!
To start making focaccia bread, you’ll need to combine yeast, sugar, and warm water in a stand mixer.
This blooms the yeast, and active yeast will froth and make the water mixture a little foamy. You will want to make sure you are using fresh yeast that is not expired. Only in date, active yeast will make this bread so fluffy and delicious..which is what we want! If your water doesn’t get frothy, you could have bad yeast. Better to know now before you bake a full pan of focaccia 🙂
Step 2- Add flour, salt and olive oil- mix until combined, and place dough into a greased bowl.
Let it rise in a warm area for an hour. Then, place the focaccia bread onto a sheet pan, and allow it to rise again. Poke holes halfway through it, and add a bit more olive oil. The olive oil will help make the bread crisp, while the inside is fluffy. Yum!
There are 2 ways to dress this focaccia bread up caprese style, but the fresh basil should always go on last.
I find that fresh mozzarella works best. You could use shredded, but be warned, it may brown quickly.
- You can add the tomatoes and mozzarella before the bread goes in the oven. This will result in melty, browned and crispier mozzarella with lightly charred tomatoes.
- You can add the mozzarella and tomatoes AFTER the bread is cooked, all0wing the cheese to get gooey and melty, and the tomatoes will be crisp and fresh.
Whichever method you prefer works great!
I added my cheese and tomatoes to the dough before it was fully cooked, which is how the mozzarella looks so golden and delicious!
If you are a fan of Italian recipes, here’s a few more of our favorites:
- Classic Focaccia Bread
- Easy Italian Pressed Sandwiches
- The BEST Italian ChoppedSalad
- Sloppy Joes Italian Style
- Italian Pasta Skillet
- Caprese Stuffed Spaghetti Squash
- Pesto, Mozzarella and Tomato Stuffed Chicken Breasts
Cheers! – Kathi and Rachel
Caprese Focaccia Bread
Equipment
- 9x13 sheet pan
- bowl for rising
- cutting board
Ingredients
- 1 1/3 cup warm water (about 110 degrees farenheit)
- 2 tsp honey (or sugar)
- 1 (.25 ounce) package of active dry yeast
- 3.5 cups all purpose flour
- 1/4 cup olive oil
- 1/2 tsp sea salt
- fresh rosemary optional
Toppings
- 1/2 cup fresh mozzarella (cut into cubes)
- 3/4 cup sliced cherry tomatoes
- 3 tbsp fresh basil (cut into strips, i.e.chiffonade)
Instructions
- Add warm wate, yeast and honey to stand mixer with dough hook attachment. Stir water mixture and let sit 5-10 minutes until foamy. *Note- if the yeast is bad, it will not foam. If it doesn't foam, get some fresh active yeast and start over. Bad yeast will kill your bread!
- Set mixer to low and gradually add in flour, olive oil and salt. Continue to mix, and increase speed of mixer to medium. Mix until dough pulls away from side of bowl. *If dough is still sticky after fully , add 1/4 cup flour gradually.
- Spray hands with nonstick spray (or olive oil) and remove the dough from the mixer, shaping dough into a ball. Place in a greased (with nonstick spray or olive oil) bowl and cover with damp towel. Let rise in a warm environment (a laundry room with the dryer on works great, or a sun facing window) for 45-60 minutes.
- Once the dough has risen, place dough on greased surface. Roll it out to be about 1/2 inch thick, and roughly the size of a 9x13 inch baking pan. Cover again with damp towel, and let rise for additional 20 minutes.
- Preheat oven to 400 degrees farenheit.
- Transfer dough to parchment lined 9x13 baking sheet. Use fingers to poke even holes (all the way through to the pan), drizzle with olive oil, sprinkle with salt (and rosemary needles if you desire), mozzarella and tomatoes and bake for 20 minutes, or until golden brown and cooked through.
- Top with fresh basil. Drizzle with additional olive oil, or balsamic reduction if desired and serve/enjoy!
Notes
There are 2 ways to dress this focaccia bread up caprese style, but the fresh basil should always go on last.
I find that fresh mozzarella works best. You could use shredded, but be warned, it may brown quickly.- You can add the tomatoes and mozzarella before the bread goes in the oven. This will result in melty, browned and crispier mozzarella with lightly charred tomatoes.
- You can add the mozzarella and tomatoes AFTER the bread is cooked, all0wing the cheese to get gooey and melty, and the tomatoes will be crisp and fresh.
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- Fresh Herbs (Dill, tarragon, cilantro, parsley, etc.). Be cautious that some herbs may burn in the oven- you may be better mixing them into the dough rather than adding them on top.
- Garlic- whole cloves are delicious and caramelize in the oven.
- Thin sliced tomatoes
- Olives- Kalamata or black, whole or sliced.
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Linda says
Step 2 states to add salt with the flour. I’m not seeing an amount of salt to add.
Thank you. I’m anxious to make this.
Kathi & Rachel says
Whoops, fixed it! Thank you Linda!
Vanessa says
I made this tonight and it was so good! The only adjustment I made was coating the tomatoes and garlic in olive oil to prevent burning.
I’ll definitely be making this again.