Caprese Focaccia with Pesto Recipe

Closeup shot of some sliced caprese focaccia with pesto sauce.

5 from 3 votes

Caprese Focaccia with Pesto Recipe

Caprese Focaccia with Pesto features a light Italian oven-baked bread topped with pesto sauce and filled with juicy tomatoes, creamy mozzarella, and fresh basil. This flavorful treat has the perfect texture and makes a perfect sandwich that the whole family will love!

Course Main Dish, Pizza

Cuisine American, Italian

Keyword caprese focaccia with pesto, homemade focaccia bread

Prep Time 20

Cook Time 30

Rise Time 1 15

Total Time 2 5

Servings servings

Calories 247kcal

Author Sue Ringsdorf

Ingredients

For the focaccia:

2 teaspoons active dry yeast
2 teaspoons granulated sugar
1 cup water (236 grams) - warmed to 100-110 degrees f
3 Tablespoons extra-virgin olive oil (42 grams)
2 ⅓ cup bread flour (303 grams plus maybe 10 more) - possible a little more flour to right of consistency
1 ½ teaspoons kosher salt
2/3 cup shredded cheddar cheese (76 grams)

For the toppings:

2 Tablespoons extra-virgin olive oil
1/2 cup pesto sauce
2 large Roma tomatoes - thinly sliced
6 oz. fresh mozzarella balls
fresh parmesan cheese - optional
fresh basil - to serve

Instructions

Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm water. Let the mixture sit for 15 minutes or until bubbly and active. Add the olive oil and stir with a silicone spatula.
2 teaspoons active dry yeast, 2 teaspoons granulated sugar, 1 cup water (236 grams), 3 Tablespoons extra-virgin olive oil (42 grams)
Add remaining ingredients. Attach a dough hook, and then add half of the flour, cheddar cheese, and kosher salt. Start the mixer on medium speed, occasionally scraping down the sides of the bowl.
Continue adding more flour until the dough pulls away from the bowl of the mixer and forms a ball. The dough should be slightly sticky to the touch.
2 ⅓ cup bread flour (303 grams plus maybe 10 more), 2/3 cup shredded cheddar cheese (76 grams), 1 ½ teaspoons kosher salt
Let dough rest. Transfer the focaccia dough to a greased bowl. Use your hands to form the dough into a smooth ball. Place dough smooth side up in the well-oiled bowl and cover with a clean towel. Place the bowl in a warm spot in your kitchen and let rise until doubled in size.
Add oil to the pan. Use a 9x13 pan (or a quarter-sized baking sheet) and add a couple of tablespoons of olive oil.
2 Tablespoons extra-virgin olive oil
Add dough. Use your hands to spread evenly to all sides of the pan. Then add the dough and press down evenly. Cover with the towel and let dough rise for about 30 minutes or so.
Dimple the dough. Use your fingers to press small holes in the dough, forming dimples all over the surface.
Add sauce. Then spoon the fresh basil pesto sauce over the top of the focaccia dough, smoothing evenly to all sides.
1/2 cup pesto sauce
Add remaining toppings. Then add the tomatoes and fresh mozzarella cheese to the top of the sauce.
2 large Roma tomatoes, 6 oz. fresh mozzarella balls, fresh parmesan cheese
Bake. Bake the pesto focaccia bread in a preheated 400-degree oven until golden brown on the bottom and top, about 30 minutes.
Serve. Slice the focaccia caprese into about 12 equal-sized slices. Add fresh basil and enjoy.
fresh basil

Notes

Many factors will affect how fast your dough will rise, including the climate (heat and humidity help dough to rise quicker) and the temperature of your home.
You can either purchase store-bought pesto sauce or make your own homemade basil pesto sauce.
It's not necessary to par-bake the crust unless you like an extra crispy crust.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or microwave before serving.
You can freeze baked focaccia bread but I don't recommend adding the toppings on this one because it will be watery after thawing.

Nutrition