HomeBachelor Recipes Focaccia Caprese

Focaccia Caprese

Posted in : Bachelor Recipes, Baked, Baked, Brunch, Diabetics Friendly Foods, Focaccia, International Flat Bread, Italian Cuisine, Kid Friendly, Simple and Healthy Vegetarian Diet in Old Age, Uncategorized on by : ArchanaPotdar Tags: , , , , , , ,

Sharing is caring!

Focaccia Caprese
Focaccia Caprese
WE KNEAD TO BAKE we had baked Focaccia Caprese. The focaccia was amazingly delicious
and welcome. The wallpaper on my laptop is this focaccia and I dare not change
my site crash I lost a delicious and much in demand focaccia.   So I decided
that this April some of the yummy bakes I have lost will have to be remade
again. So I am”Fire(ing) my Oven this
“to make this yum focaccia.  
me however confess that the pictures are all old the bread had disappeared
before I could get the camera out.This is the only picture I have of the bread.
is a type of flatbread from Italy, thought to have originated in ancient Greece
but now associated with Italy and baked in a variety of ways.
  Apparently the name Focaccia originates from the ancient Roman
“PanisFocacius” which was originally a flatbread that was baked on the hearth.
have baked a Focaccia before and when I heard the name of this Focaccia which
is Focaccia Caprese, I remembered the time when “Insalata Caprese” tempted
me till I made it!
refers to something that comes from or is in the style of Capri, an island off
the Italian coast near Naples.  Capri which is so famous for its villas,
grottos and limestone towers and for the salad named after it “Insalata Caprese”.
  Focaccia Caprese is the basic Focaccia dough topped Caprese style,
which is sliced tomatoes, mozzarella and basil, in addition to the usual
olive oil and herbs that are typically used in this flatbread.
mozzarella is recommended but for people like me who have no access to it make
do with regular mozzarella that is used on Pizza.
quote Aparna,”Just remember two things -that it is a good idea to keep to
traditional toppings used on Italian Focaccia for the best results and also to
use as few as possible because less is always more. The Focaccia is
usually served either as a light snack, can be made into sandwiches or be
served with a soup or salad to make a meal.”

Do tell
me about your adventures when you “#FireUpYourOven” for this yummy Focaccia,


Source : My Diverse Kitchen
Serves 4 as the main course and 6 as a side dish
the Dough:
  • 2
    tsp active yeast
  • 1
    ½ tbsp sugar
  • 3
    ½ cups Maida
  • 1
    tsp salt
  • ¼
    cup oil (preferably olive oil)
  • 1 cup
    warm water + a little more if needed
  • A
    little more olive oil for brushing dough

the Topping:
  • 5
    large tomatoes, sliced thin
  • Amul
    round piece of mozzarella, cut into1/4” slices
  • 1/2
    cup fresh basil leaves, cut into thin strips
  • For
    the Herb Oil:
  • 1/4
    cup olive oil
  • 1
    tsp dried oregano
  • 1
    tsp dried basil
  • 1/4
    to 1/2 tsp red chilli flakes
  • 1/2
    tsp finely minced garlic/ paste
  • Salt
    to taste
  • Fresh
    basil leaves for garnishing

make the herb oil:
  • Mix
    and whisk all the ingredients in a bowl and set aside. Keep aside till

make the dough:
  • The
    dough can be mixed and kneaded by hand or machine.
  • If
    like me you are using active yeast in a small bowl stir in the yeast, all the
    sugar and ½ cup of warm water. Mix well and set aside in a warm place for 10
    minutes or so till the mixture is all bubbly and frothy.
  • Put
    the flour, salt and oil in a big bowl still well to mix all the ingredients.
    Add the yeast mixture and stir, mix well.
  • Then
    add ½ cup of warm water (and as much more as you need)
    and knead until you have a soft elastic dough that is just short of
  •  Shape
    into a round and place in a well oiled bowl turning the dough around so it is
  • Cover
    with a napkin and let it rise till almost double in volume, this takes
    about an hour.
  • Now,
    its decision time should you make 2 medium sized Focaccia or 4 smaller ones?
  • For
    the rectangular Focaccia, take two rectangular pans/ jelly or Swiss roll pans
    and oil them well.
  • Then
    divide the dough into two equal portions or 4 and lightly roll them (or press
    out) out into approximately 11” by 7” tins if you are e making 2 Focaccia or 5”
    by 7” if you are making 4.  I am very happy when I am making a Focaccia as
    it does not mind being in an odd shape its rustic and does not understand
  • Transfer
    the dough to the baking tins. The dough will shrink a little. With your fingers push
    it out to the edges make sure it’s evenly thick throughout.
  •  Let
    it rise for 20 minutes.
  • Lightly
    oil your finger tips and press into the dough creating evenly spaced “dimples”
    in it.
  • Generously
    brush the surface with oil.
  •  Bake
    at 210C (410F) for about 18 to 20 minutes till it is almost done and is
    beginning to turn golden brown.
  • Take
    the Focaccia out and turn up the heat of your oven to 230C (450F).
  •  Lightly
    drizzle some of the Herbed Oil over the Focaccia and then arrange some
    slices of mozzarella evenly over the bread avoid gaps between them the slices.
  •  Arrange
    the tomato slices over this and a little sprinkle the chopped basil over this.
    The topping should cover most of the bread surface.
  •  Drizzle
    some more Herbed Oil over the topping and return the bread to the oven.
  • Bake
    the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove
    from the oven and garnish with fresh basil leaves.
  •  Cut
    the Focaccia into slices and serve while it is still hot.
  • Enjoy
    your fragrant Focaccia straight as it is or with soup or a salad.

Day 12

Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!




If you like my recipes  subscribe and 

receive direct updates in your mailbox.

Do not miss any recipe, subscribe

Sharing is caring!

0 thoughts

  • April 14, 2015 at 3:11 pm

    we made this last year and it was sooo delicious… yours has come out very nice!!

  • April 14, 2015 at 6:06 pm

    I made this for WKTB.Yours has turned out really well Archana…

  • April 14, 2015 at 6:13 pm

    I do eat cheese but not a big fan of it. Last summer I happened to buy some fresh mozzarella for a recipe & trust me , I have fallen in live it. If you can get done good quality fresh mozzarella do try it. It makes a huge difference in taste. Your focaccia looks mouthwatering

  • April 14, 2015 at 10:44 pm

    Remember baking this last year. We loved it. The toppings taste great on a focaccia.

  • April 15, 2015 at 9:31 am

    Looks amazing Archana, so sad you lost the other pics…

  • April 15, 2015 at 3:02 pm

    Lovely meal. I love this style of focaccia very much

  • April 16, 2015 at 1:36 pm

    I made focaccia too n we loved it..this looks awesome

  • April 16, 2015 at 5:37 pm

    This focaccia rocks and just love the beautiful slice, too irresistible.

  • April 17, 2015 at 2:04 am

    Nicely baked focaccia caprese,perfect with a bowl of soup for a comforting lunch or dinner..

  • April 17, 2015 at 7:23 am

    This focaccia looks so colourful. I really need to try this..

  • April 20, 2015 at 10:53 pm

    What a soft & fluffy focaccia — love the caprese topping — very colorful and delicious.

  • April 25, 2015 at 4:29 pm

    Wow Archana now I am going bookmark this for bakethon

  • April 27, 2015 at 2:12 pm

    I love baking focaccia and the dough is just so beautiful to work with. The flavor are so awesome!

  • May 6, 2015 at 8:55 am

    On my to do list since a very very long time..the bread looks amazing ..and very inviting.

Leave a Reply

Your email address will not be published. Required fields are marked *