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Foccacia Caprese in a tray
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Focaccia Caprese Topped With Tomatoes, Mozzarella and Basil

Focaccia Caprese is a focaccia topped the Caprese Style. ‘Caprese’ style refers to the style or the kind made in Capri, which is an island off the Italian coast near Naples.
Prep Time1 hr 50 mins
Cook Time30 mins
Total Time2 hrs 20 mins
Course: Baking, Entree, Kids Friendly, savory snack
Cuisine: Italian
Diet: Vegetarian
Servings: 6 people
Calories: 714kcal


  • Oven
  • bowl
  • Tray


For the dough –

  • 3 ½ cups Bread flour
  • 1 – 1 ½ cups Warm water
  • 2 teaspoon Instant yeast
  • 1sp t Salt
  • 1 ½ tablespoon Sugar
  • ¼ cup Oil preferably olive oil plus more to brush on top

For the toppings –

  • 2-3 tomatoes Tomatoes sliced thin
  • 12 oz Fresh Mozzarella sliced thin to about 18 slices
  • ½ cup Fresh basil leaves cut into thin strips
  • ¼ cup Herbed oil

To make the herbed oil –

  • ¼ cup Olive oil
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • ½ teaspoon Crushed red chili flakes
  • 1 teaspoon Garlic finely minced
  • to taste Salt


To make the herbed oil –

  • Mix all the ingredients mentioned under the herbed oil and whisk it together. Keep it aside until needed. I made this well ahead of time (about 4 hrs earlier) to make the flavors combine.

To make the dough –

  • I made the dough in my stand mixer. You could either use the food processor or knead the dough by hand.
  • In the bowl of the mixer, add the flour, yeast, sugar, salt and oil and mix it to combine.
  • Now add 1 cup of warm water (and more if needed) and mix well to form dough. Knead until you have smooth and elastic dough (just short of being sticky).
  • Shape the dough into a ball and place it a well oiled bowl, turning it over once to coat evenly. Cover with a kitchen cloth and let it rise in a warm place until double in volume (about an hour).

Shaping the dough –

  • I made the focaccia in my deep cookie baking tray and I made 2 medium sized (11 x 7) focaccia. You could also make them into 4 smaller ones if preferred.
  • Once the dough has rested, divide it into two equal parts and then stretch it out or roll it evenly to form a rectangle (about 11 x 7). It need not be perfectly shaped as focaccia is rustic bread and it is alright to have an odd shape. Repeat the same with the other dough portion.
  • Place the shaped dough on to the well oiled baking tray. The dough might shrink a bit, so make sure that you pull it out and stretch to have uniform thickness.
  • Let the shaped dough rest for about 20 minutes. Now oil your fingers and then create evenly spaced dimples all around the dough. Brush the surface generously with oil.

Baking the Foccacia Caprese -

  • Preheat the oven to 410 F and bake for about 18-20 minutes until the focaccia begins to turn golden brown.
  • Take the focaccia out of the oven and then turn the temperature up to 450 F.
  • Lightly drizzle half of the herbed oil on top of the focaccia and then evenly split and arrange the mozzarella slice over the bread, leaving very little space in between.
  • Now arrange the tomato slices over the cheese and then sprinkle the chopped basil leaves over it.
  • Drizzle the remaining herbed oil on top and the return it to the oven to bake for 6 – 8 minutes until the cheese begins to melt. Remove from the oven and garnish with more fresh basil leaves (if preferred).
  • Slice the focaccias and serve it when warm.


If you cannot find bread flour using all-purpose flour mixed with 1 tablespoon of vital wheat gluten. If not, just use the regular all-purpose flour.


Calories: 714kcal | Carbohydrates: 61g | Protein: 24g | Fat: 42g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 757mg | Potassium: 292mg | Fiber: 4g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 7mg | Calcium: 321mg | Iron: 2mg