Description
Caprese focaccia brings Italian summer flavors to your table with layers of fresh mozzarella, juicy tomatoes, and fragrant basil. Grilled to golden perfection, this rustic bread combines classic Mediterranean ingredients for a delightful culinary experience you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups (240 grams) all-purpose flour
- ½ cup (75 grams) cherry tomatoes
- 2 ounces (57 grams) fresh mozzarella cheese or ciliegine
- 2 sprigs fresh basil
Liquid and Seasoning Ingredients:
- ¾ cup (180 milliliters) warm water (100°F to 110°F)
- 5 tablespoons (75 milliliters) olive oil, divided
- 1 teaspoon barley malt syrup or honey
Dry Ingredients and Spices:
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- ¼ teaspoon flaky salt
Instructions
- Craft a soft, elastic dough by blending flour and salt in a spacious mixing vessel, creating a smooth dry ingredient base.
- Activate the yeast by whisking warm water with barley malt syrup or honey, allowing the mixture to bloom and become frothy, which signals the yeast’s readiness.
- Incorporate the yeast liquid and olive oil into the flour mixture, stirring until a cohesive, slightly sticky dough forms without any dry flour remnants.
- Allow the dough to undergo its primary fermentation in an oil-coated bowl, covered securely, permitting it to expand and develop robust flavor profiles, either at room temperature or through a slow refrigeration process.
- Prepare the topping ingredients by delicately halving cherry tomatoes, dicing mozzarella into precise cubes, and roughly chopping fresh basil leaves.
- Transfer the risen dough into a cast iron skillet generously coated with olive oil, gently stretching the dough to completely fill the pan’s surface.
- Create characteristic dimples across the dough’s surface using fingertips, then artfully distribute tomatoes, mozzarella, and chopped basil, drizzling additional olive oil and sprinkling flaky salt.
- Permit a secondary rise, allowing the focaccia to become puffy and develop volume at ambient temperature.
- Ignite the outdoor grill, establishing a medium direct heat zone for optimal cooking conditions.
- Position the skillet directly on the grill grates, covering to ensure even heat distribution and enabling the focaccia to develop a golden-brown, crisp exterior.
- Once edges transform into a deep golden hue and the bottom achieves a satisfying crunch, remove the skillet from the grill.
- Rest the focaccia momentarily on a wire rack, permitting slight cooling and structural stabilization before garnishing with fresh basil leaves.
- Slice into rustic wedges and serve immediately, celebrating the harmonious blend of crisp dough, melted cheese, and vibrant herbs.
Notes
- Quick grilling transforms traditional focaccia into a smoky, crispy summer delight packed with fresh Italian flavors.
- Perfectly dimpled dough creates pockets for olive oil and captures charred essence from direct grill heat.
- Mozzarella melts luxuriously between tomatoes and basil, creating irresistible Mediterranean-inspired street food vibes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 10mg