Caprese Focaccia Bread

This delightfully chewy Caprese Focaccia is a delicious flatbread perfect for an appetizer, snack, or side dish! The no-knead bread dough is so easy to make and the caprese toppings bring extra flavor and texture to this treat. Enjoy creamy mozzarella, juicy tomatoes, and aromatic basil leaves studded across this olive oil-rich golden bread!

Course Savory

Cuisine Italian

Keyword caprese bread, focaccia bread, homemade focaccia caprese

Prep Time 1 40

Cook Time 30

Total Time 2 10

Servings -8 servings

Calories 4kcal

Author Elizabeth Van Lierde

Ingredients

For bread:

1 ½ cups warm water
3 tbsp olive oil for dough +more for pan
1 tbsp honey
1 ½ tsp kosher salt
3 ½ cups all purpose flour
1 tbsp / 1 packet of instant yeast
For Caprese Topping:
1-2 heirloom tomatoes thinly slices
8-10 mozzarella cheese slices
15-20 fresh basil leaves
Flaky sea salt
Olive oil for drizzling

Instructions

Drizzle a 9x13 inch baking sheet generously with olive oil and set aside.
Mix Dough
In a glass mixing glass mix together warm water, olive oil, honey, and kosher salt until the mixture is combined and foamy.
Add flour to a large bowl fitted with a stand or hand mixer (or you can use a hand whisk) with a dough hook attachment, add the warm water and yeast mixture to the flour.
Mix the dough together for 60 seconds. The dough will be very sticky.
Cover it with a cloth, and let it rise for 1 hour in a dry place (I usually place mine in the oven unheated).
Remove the dough and uncover. Drizzle a bit of olive oil on the dough edge and into your hands. Need and fold the dough over 10-15 times with your hands. Cover the dough and let rise for an additional 30-40 minutes.
When the dough is almost finished its second rising, preheat the oven to 375 F (but make sure you take the rising dough out of the oven before you start preheating).
Transfer the dough onto the sheet.
Poke holes in the top of the focaccia with your fingers and drizzle with olive oil. Spread olive oil evenly with a silicone pastry brush.
Top bread with three rows of caprese toppings. Alternating with a thin slice of mozzarella, a thin slice of tomato and a basil leaf. Drizzle caprese toppings with olive oil and sprinkle with flaky sea salt.
Bake for 25-30 minutes or until the top is golden brown. Serve warm or at room temperature.

Notes

This recipe is best enjoyed the same day it’s made. If you have leftovers, you can wrap them in saran wrap and/or store them in an airtight container in the refrigerator for a couple of days. Reheat it in the oven or microwave, but keep in mind that the bread will get dry and stale as the days go on.

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