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Soft and Airy Caprese Focaccia

5 from 2 votes
Oshrit Abergil – @oshritabergil
This sexy focaccia caprese got us hooked on from the very first bite!
Servings: 4 people



  • cups/500 grams flour
  • cups/450 milliliters lukewarm water
  • 1 teaspoon dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 2 tablespoons olive oil


  • 8 grape tomatoes, halved
  • 12 baby mozzarella balls
  • 2 tablespoons pesto, or 6 basil leaves
  • 1 tablespoon rosemary
  • 2-3 tablespoons olive oil
  • 1 pinch coarse salt


Day 1:

  • Mix the yeast, water and sugar and set aside for 10 minutes.
  • Add the flour to a stand mixer bowl, pour the yeast mixture and process into a dough. Add the salt and knead for 5 minutes. Cover the bowl and let the dough rise for 40 minutes.
  • Knead the dough manually for a minute, then cover and let rise for another 40 minutes (repeat one more time after this).
  • In a medium bowl, pour a little olive oil and place the dough. Pour a tablespoon of olive oil on the dough, cover well and let it rise in the fridge for 20-24 hours.

Day 2:

  • Take out the dough from the fridge 2 hours before working with it.
  • Line up a medium size round/square sheet pan with parchment paper, drizzle some olive oil and add the dough. Cover and let it rise for 45 minutes.
  • Preheat the oven to 430 °F (220 °C).
  • Uncover the dough and drizzle olive oil, Add the tomatoes, mozzarella balls and rosemary and sprinkle with salt.
  • Bake for 20 minutes, or until the focaccia starts to brown. Remove from the oven, add pesto or basil and serve.


Frequently Asked Questions

Can I use whole wheat flour instead?
Yes, just make sure you add at least 4 cups of water or more as needed. Do it gradually as you knead and stop when the dough is soft and flexible.

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