Best Caprese Focaccia

If you ask me, caprese focaccia is pure comfort food magic.

This Italian-inspired bread brings together the classic trio of fresh mozzarella, ripe tomatoes, and fragrant basil on top of soft, pillowy focaccia. The bread gets golden and crispy on the outside while staying tender inside.

It’s made with simple ingredients that you probably already have in your kitchen. Fresh herbs and good olive oil help the whole thing come together with that authentic Italian taste.

It’s a crowd-pleasing recipe that works great for dinner parties or casual weeknight meals when you want something special without too much fuss.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for this focaccia recipe, and it’s what most home bakers already have in their pantry. You don’t need to get fancy with bread flour or other specialty flours – regular all-purpose will give you that perfect chewy yet tender texture you’re looking for. If you only have bread flour on hand, it will work too, though your focaccia might be slightly more chewy. Just make sure your flour is fresh and hasn’t been sitting in your pantry for years, as older flour can affect the rise and overall flavor of your bread.

Options for Substitutions

This focaccia is pretty forgiving when it comes to swaps, though some ingredients work better than others:

• All-purpose flour: You can substitute with bread flour for a chewier texture, but don’t use cake flour as it won’t give you the right structure. Whole wheat flour can replace up to half the all-purpose flour if you want a heartier bread.
• Active dry yeast: Instant yeast works perfectly here – just use the same amount and mix it directly with the flour. If you only have fresh yeast, use about 2 teaspoons crumbled into the warm water.
• Fresh mozzarella: While fresh mozzarella gives the best flavor and texture, you can use low-moisture mozzarella in a pinch. Just pat it dry and use a bit less since it’s saltier.
• Cherry tomatoes: Grape tomatoes work just as well, or you can use regular tomatoes cut into small chunks. Just make sure to remove excess seeds and juice to prevent soggy bread.
• Fresh basil: Fresh basil is really key here for that authentic caprese flavor, so I’d avoid substituting it. If you absolutely must, use about 2 tablespoons of dried basil, but add it at the end of baking.
• Extra virgin olive oil: Regular olive oil works fine, though you’ll lose some of that fruity flavor. Avoid using vegetable oil as it won’t give you the same Mediterranean taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making focaccia is rushing the rise time – your dough needs at least 2 hours to develop that signature airy, bubbly texture, so don’t be tempted to speed things up.

Another common error is adding the toppings too early, which can make them burn or release too much moisture; wait until the last 15-20 minutes of baking before adding your mozzarella and tomatoes to keep them fresh and prevent a soggy crust.

Make sure your water temperature is just right (around 120°F) when mixing with the yeast – too hot will kill the yeast, while too cool won’t activate it properly.

For the best results, generously oil your pan and dimple the dough with your fingertips right before baking, which creates those classic focaccia pockets that hold all the delicious garlic oil and toppings.

What to Serve With Caprese Focaccia?

This caprese focaccia is perfect as an appetizer for Italian night or as a side dish alongside a big bowl of pasta with marinara sauce. I love serving it with a simple arugula salad dressed with lemon vinaigrette – the peppery greens balance out the rich mozzarella and olive oil beautifully. It also makes a great addition to a charcuterie board with some prosciutto, olives, and a glass of wine for a casual dinner party. You can even slice it up and serve it as the bread course with a hearty minestrone soup or chicken parmesan.

Storage Instructions

Keep Fresh: Your caprese focaccia tastes best within the first day or two, but you can store it covered at room temperature for up to 3 days. I like to wrap it loosely in a clean kitchen towel or store it in an airtight container. The fresh mozzarella and tomatoes will release some moisture over time, so don’t worry if it gets a little softer.

Freeze: You can freeze slices of this focaccia for up to 2 months wrapped tightly in plastic wrap and then placed in a freezer bag. I usually slice it first before freezing so I can grab individual pieces when I want them. Just keep in mind that the fresh tomatoes and mozzarella might change texture slightly after thawing.

Warm Up: To bring back that fresh-baked taste, warm slices in a 350°F oven for about 5-8 minutes or toast them lightly. If you’re warming from frozen, let it thaw at room temperature first, then heat it up. The cheese will get all melty again and the bread will crisp up nicely on the outside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 38-44 g
• Fat: 74-84 g
• Carbohydrates: 250-270 g

Ingredients

For the dough:

• 3 1/2 cups all-purpose flour
• 2 tsp salt
• 1 tsp active dry yeast
• 2 tbsp extra virgin olive oil
• 1 1/4 cups warm water (about 120°f)

For the garlic oil:

• 3 tbsp extra virgin olive oil
• 5 minced garlic cloves

For the topping:

• 1/2 cup loosely packed fresh basil, roughly chopped
• 4 oz fresh mozzarella (cubed or sliced)
• 1 cup cherry tomatoes, halved (about 16 tomatoes)
• Coarse salt to taste
• Cracked black pepper to taste

Step 1: Make the Dough

• 3 1/2 cups all-purpose flour
• 2 tsp salt
• 1 tsp active dry yeast
• 2 tbsp extra virgin olive oil
• 1 1/4 cups warm water (about 120°F)

In a large bowl, combine the all-purpose flour, 2 teaspoons of salt, active dry yeast, 2 tablespoons of extra virgin olive oil, and warm water.

Stir until combined, then use your hands to squeeze the dough together until all the flour is hydrated.

Cover the bowl with plastic wrap or a clean kitchen towel and allow it to rise at room temperature for 3 hours.

Step 2: Marinate the Garlic in Olive Oil

• 3 tbsp extra virgin olive oil
• 5 minced garlic cloves

While the dough rises, pour 3 tablespoons of extra virgin olive oil into a small bowl and add the minced garlic.

Allow the garlic to marinate in the oil until it is ready to use.

I find that letting garlic sit in olive oil like this really infuses the oil with extra flavor for the bread later on.

Step 3: Prepare the Pan and Second Rise

• garlic olive oil from Step 2
• risen dough from Step 1

After the initial rise, pour 2 tablespoons of the garlic olive oil (from Step 2) into the bottom of a 9″ x 13″ baking dish and spread it around the pan.

Turn the risen dough out into the oiled pan and flip it over so it’s coated.

Gently stretch the dough with your fingers to fill most of the pan.

Cover the pan and let it rise at room temperature for another 2 hours, or until quite puffed.

If you’re making this ahead, an additional hour may be needed.

Step 4: Add Toppings and Prepare for Baking

• remaining garlic olive oil from Step 2
• 1/2 cup loosely packed fresh basil, roughly chopped
• 4 oz fresh mozzarella (cubed or sliced)
• 1 cup cherry tomatoes, halved (about 16 tomatoes)
• coarse salt to taste
• cracked black pepper to taste

Preheat the oven to 450ºF (232ºC).

Once the dough has finished rising, use your fingertips to stretch it again, pressing down all the way to the bottom of the pan.

Drizzle the remaining 1 tablespoon of garlic olive oil from Step 2 over the dough.

Scatter the chopped basil on top, then evenly distribute the mozzarella pieces and halved cherry tomatoes.

Press the toppings into the dough, pushing all the way through to the pan.

Sprinkle with coarse salt and freshly cracked black pepper to taste.

I like to be generous with the basil and pepper for extra flavor.

Step 5: Bake and Serve the Focaccia

Bake the prepared focaccia in the preheated oven for 25-30 minutes, or until golden brown.

The olive oil may bubble up in the corners, so if you’re worried about overflow, place a baking sheet on the oven’s lowest rack to catch any drips.

Remove from the oven and let cool slightly before slicing and serving.

You can enjoy it warm or at room temperature, and leftovers can be stored at room temperature, in the fridge, or even frozen for later.

For an even more aromatic finish, sometimes I brush a little extra fresh olive oil on top after baking.

Best Caprese Focaccia

Delicious Best Caprese Focaccia recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 6 minutes mins

Cook Time 2 hours hrs 14 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings 4

Calories 1925 kcal

Ingredients

  

For the dough:

• 3 1/2 cups all-purpose flour
• 2 tsp salt
• 1 tsp active dry yeast
• 2 tbsp extra virgin olive oil
• 1 1/4 cups warm water (about 120°F)

For the garlic oil:

• 3 tbsp extra virgin olive oil
• 5 minced garlic cloves

For the topping:

• 1/2 cup loosely packed fresh basil, roughly chopped
• 4 oz fresh mozzarella (cubed or sliced)
• 1 cup cherry tomatoes, halved (about 16 tomatoes)
• coarse salt to taste
• cracked black pepper to taste

Instructions

 

• In a large bowl, combine the all-purpose flour, 2 teaspoons of salt, active dry yeast, 2 tablespoons of extra virgin olive oil, and warm water. Stir until combined, then use your hands to squeeze the dough together until all the flour is hydrated. Cover the bowl with plastic wrap or a clean kitchen towel and allow it to rise at room temperature for 3 hours.
• While the dough rises, pour 3 tablespoons of extra virgin olive oil into a small bowl and add the minced garlic. Allow the garlic to marinate in the oil until it is ready to use. I find that letting garlic sit in olive oil like this really infuses the oil with extra flavor for the bread later on.
• After the initial rise, pour 2 tablespoons of the garlic olive oil (from Step 2) into the bottom of a 9" x 13" baking dish and spread it around the pan. Turn the risen dough out into the oiled pan and flip it over so it's coated. Gently stretch the dough with your fingers to fill most of the pan. Cover the pan and let it rise at room temperature for another 2 hours, or until quite puffed. If you're making this ahead, an additional hour may be needed.
• Preheat the oven to 450ºF (232ºC). Once the dough has finished rising, use your fingertips to stretch it again, pressing down all the way to the bottom of the pan. Drizzle the remaining 1 tablespoon of garlic olive oil from Step 2 over the dough. Scatter the chopped basil on top, then evenly distribute the mozzarella pieces and halved cherry tomatoes. Press the toppings into the dough, pushing all the way through to the pan. Sprinkle with coarse salt and freshly cracked black pepper to taste. I like to be generous with the basil and pepper for extra flavor.
• Bake the prepared focaccia in the preheated oven for 25-30 minutes, or until golden brown. The olive oil may bubble up in the corners, so if you’re worried about overflow, place a baking sheet on the oven’s lowest rack to catch any drips. Remove from the oven and let cool slightly before slicing and serving. You can enjoy it warm or at room temperature, and leftovers can be stored at room temperature, in the fridge, or even frozen for later. For an even more aromatic finish, sometimes I brush a little extra fresh olive oil on top after baking.