Focaccia Caprese

We love Focaccia in all its forms and as I was searching for options with the letter F, I came across this classic Focaccia Caprese. It is flatbread with crispy crust and garlic-y topped with Caprese Salad!

F for Focaccia Caprese


If you have missed the previous posts, here they are...

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy

D for Date And Walnut Bread - A Traditional Bread From Scotland

E for Epi - The Wheat Stalk Bread from France


Focaccia Caprese

Recipe Source here
Ingredients - 

For Focaccia - 
Warm Water 1 1/2 cups
Sugar 1 tsp
Active Dry Yeast 2 1/4 tsp
Bread Flour 3 1/4 cup
Salt 1 tsp
Olive Oil 1/4 cup
For the Herb Oil - 
Olive Oil 1/4 cup
Dried Oregano 1 tsp
Dried Basil 1 tsp
Garlic grated 1 tsp
Crushed Red Pepper as needed
Salt as needed
For the Caprese Topping - 
Fresh Mozzarella Cheese slices 8 oz or as needed
Tomato Slices as needed (2 big Roma tomatoes)
Fresh Basil thinly chopped 2 Tbsp (or as needed)


Focaccia Caprese

Method Of Preparation -


In a small bowl, add yeast and sugar to about 1/2 cup of warm water and set it aside for the yeast to froth up. 

Meanwhile, mix in salt, dried basil, dried oregano, grated garlic and crushed red pepper flakes into the Olive oil to make the Herb oil. Set it aside until further use.

Add the frothy yeast water and mix well and gradually add the remaining water to make a sticky dough. Knead well (I worked on the dough for about 10 min) adding oil as needed.

When the dough is soft and pliable, make a smooth ball and set it aside for fermenting in a well oiled bowl. Also take care to cover the bowl with a cling wrap. I usually place it in the oven with the light on for extra warmth.

After the dough is doubled (90 minutes approximately), divide the dough into 2 portions. Pat each portion onto a parchment lined baking tray into a desired shape and thickness. 

Using greased fingers, make dimples in the flattened dough and generously brush the herb oil.

Set it aside for a second rise for about 20 minutes. Meanwhile preheat the oven to 400 °F. 

Bake for about 13 minutes or until it is golden brown in color.
[I left it on for 17 minutes and felt the crust was a little too crispy.]

Remove from the oven and arrange the toppings (fresh mozzarella slices, tomato slices and fresh basil. Brush in more herb oil and bake again for 5-6 minutes. 

Remove from the oven, slice it and enjoy while it warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75






Preparation Time 15 minutes + 90 minutes rising time + 25 minutes baking time
Makes 2 breads 8 inches in diameter.
Posted by Harini-Jaya R on Friday, April 7, 2017

10 comments

  1. Sowmya :) Says:
  2. Your focaccia looks amazing Harini! Lovely idea to top it with caprese and the herb oil must have been so flavorful

     
  3. love caprese salad as is, this combination on the focaccia is like a complete meal for me...lovely pictures

     
  4. Pavani N Says:
  5. That is such an inviting bread. Tomatoes and mozzarella on bread -- what's not like about that. My family would LOVE this.

     
  6. I am going all ga ga over your breads Harini..the texture of the bread is to die for..and I like your serving style.

     
  7. Namratha Says:
  8. Ohh that melted mozzarella and scrumptious tomatoes.. gosh you are killing me here Harini! Loving all the Focaccia toppings I've seen thus far, yours looks super delicious.

     
  9. Priya Suresh Says:
  10. Wow your focaccia with those toppings, its killing man. Fantastic and the bread looks super airy.

     
  11. Focaccia Caprese is our all time favorite bread and I would bake these at a blink. I absolutely love the combination of the tomato and Mozzarella.

     
  12. Srivalli Says:
  13. This version has been on my list for a while now..love your bread texture..has turned out so good!

     
  14. Stunner.. Love the toppings with Cheese and tomatoes!!

     
  15. Filling meal. Love the amazing texture got there. Between same pinch for focaccia. :-)

     
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