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Caprese Focaccia

Caprese Focaccia: It’s Like a Taste of Italy at Home

This delightful Caprese Focaccia is a game-changer for weeknight dinners, combining fresh ingredients for a taste of Italy at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 pieces
Course: Dinner
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 ¼ teaspoons active dry yeast Ensure the yeast is fresh for optimal rising.
  • 1 teaspoon granulated sugar Feeds the yeast for better activation; honey can be used instead.
  • 1 cup water Hydrate the dough; warm it to about 100-110°F to activate the yeast.
  • 3 tablespoons extra-virgin olive oil Adds moisture and flavor; feel free to substitute with neutral oil.
  • 3 ½ cups bread flour Provides structure; all-purpose flour can work in a pinch.
  • 1 teaspoon kosher salt Enhances flavor and manages yeast activity; sea salt is a good alternative.
  • 1 cup shredded cheddar cheese Adds richness and flavor; swap it with shredded mozzarella or omit.
Topping Ingredients
  • 2 tablespoons extra-virgin olive oil For drizzling to enhance flavor.
  • 1 cup pesto sauce Homemade or store-bought works wonderfully.
  • 3 medium Roma tomatoes Offer freshness and moisture; cherry tomatoes are a sweeter substitute.
  • 1 cup fresh mozzarella balls Melt beautifully for a creamy topping; burrata is an alternative.
  • 1 cup fresh basil Garnish for an aromatic finish post-baking.

Equipment

  • stand mixer
  • 9x13 baking pan
  • Clean towel

Method
 

Preparation Steps
  1. In a stand mixer bowl, combine active dry yeast, granulated sugar, and warm water. Let sit until frothy, about 15 minutes.
  2. Add extra-virgin olive oil to the yeast mixture.
  3. Add bread flour, shredded cheddar cheese, and kosher salt to your mixer. Mix on medium speed until combined, adjusting flour as necessary.
  4. Transfer the dough into a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
  5. Drizzle extra-virgin olive oil into a 9x13 baking pan and spread the risen dough evenly.
  6. Dimple the dough with your fingers and spread pesto sauce over the surface.
  7. Top with slices of Roma tomatoes and mozzarella balls.
  8. Preheat oven to 400°F and bake for about 30 minutes until golden brown.
  9. Let cool slightly, slice into pieces, and garnish with fresh basil if desired.

Nutrition

Serving: 1pieceCalories: 220kcalCarbohydrates: 29gProtein: 8gFat: 10gSaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Using fresh mozzarella and ripe tomatoes enhances the flavor. Adjust yeast activation and rising times according to kitchen conditions.

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