Friday, January 24, 2014

Focaccia Caprese - We Knead to Bake #13

(Adapted from The Kitchen Whisperer  

This flavorful and addictive focaccia bread, is this months pick by Aparna, for the group We Knead to bake.  Have fun baking and be creative.
For the Dough:
Instant yeast - 2 tsp
Sugar - 1 1/2 TBSP
Bread flour* - 3 1/2 cups
Salt - 1 tsp
Olive oil - 1/4 cup
Warm water - 1 to 1/2 cups
A little more olive oil for brushing the dough
For the Topping:
Cherry tomatoes
Fresh mozzarella slices
Fresh basil leaves, cut into thin strips
For the Herbed Oil:
Olive oil - 1/4 cup
Freshly chopped Sage leaves - 2 TBSP
Dried oregano - 1 tsp
Dried basil - 1 tsp
Red chili flakes - 1/2 tsp
Finely minced garlic/ paste - 1/2 tsp
Salt to taste 
Fresh basil leaves for garnishing 
Sea salt to sprinkle on the baked bread (optional)
* If you cannot find bread flour, you can add 1 tbsp of Vital Wheat Gluten to 3 1/2 cups of all-purpose flour and mix together well. Otherwise just use 3 1/2 cups all-purpose flour.
**If you can't find fresh mozzarella where you live, use any “melty/ stringy” kind of cheese you can find.
  • First make the herbed oil. Put all the ingredients in a bowl and whisk them together. Keep aside till required.
  • Then make the dough. The dough can be mixed and kneaded by hand or machine. Put the yeast, sugar flour, salt and oil in the bowl of the processor and pulse a couple of times to mix well. Then add 1 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 sticky.
  • Remove the dough from the processor bowl, shape into a round and place in a well oiled bowl turning the dough around so it is coated. Cover and let it rise till almost double in volume. This should take about an hour.
  • You can make this as 2 medium sized Focaccia or 4 smaller ones. For the rectangular Focaccia, take two rectangular pans/ jelly or Swiss roll pans (I used an 11" by 7" tins) and oil them well. Then divide the dough into two equal portions and lightly roll them (or press out) out into approximately 11” by 7”. If making 4 Focaccia, then divide the dough into 4 equal portions. Roll each portion out (or press out) evenly into approximately 5” by 7”. It's alright if it’s an odd shape because Focaccia is really a “rustic” bread.
  • Transfer the dough to the baking tins. The dough will shrink a little. Use your fingers and push it out a bit making 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 evenly arrange some slices of mozzarella over the bread, leaving very little space between them. Arrange the tomato slices over this and a little sprinkle the chopped basil over this. The topping should cover most of the surface of the bread.
  • 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. This recipe should serve 4 if served alone or 6 if served with a side.

This post has been yeast spotted.


  1. Love your clicks! This is in my to do list again in summer when I have cherry tomatoes growing like wild in the backyard!

  2. wow very nice clicks and so perfectly made focaccia :) wonderful use of cherry tomato for it !!


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