This Caprese Focaccia is a delicious 8-ingredient summer appetizer or side dish that's simple to make using juicy tomatoes and fresh basil. It's a fresh, open-faced caprese sandwich cut into easy-to-eat squares!
Fresh caprese is layered on top of soft focaccia bread to make this perfect bite. Store bought pizza dough makes this recipe super easy. I serve it alongside summer salads, grilled steak or chicken, or as a picnic or poolside snack.
In this article you'll learn:
- What caprese is and how this recipe combines it with semi-homemade focaccia for a fresh, handheld twist.
- How to use store-bought pizza dough to make focaccia quickly, with tips for proofing and pressing it into the pan for the right texture.
- How to choose, cut, and store tomatoes so they stay juicy and flavorful without becoming mealy.
- When to serve caprese focaccia, from summer appetizers and picnic snacks to year-round sides for salads, chicken, or steak.
Generated with AI and experts from the Tara Teaspoon team.
Fresh tomatoes add such a great sweet-acidic punch for recipes. Dishes like Cherry Tomato Risotto and Mini Tomato Tarts are totally irresistible in the summer when tomatoes are at the peak of freshness.
And let's not forget about Italian caprese salad! The combination of fresh mozzarella, juicy, tangy tomatoes, and pungent basil are the things summer dreams are made of.
Jump to:
What's caprese?
Caprese is an insalata, or salad, that Italians serve as antipasto (an appetizer or starter).
The dish mirrors the Italian flag with white mozzarella, red tomatoes, and green basil, creating a refreshing side. Drizzle it with fruity olive oil and tangy balsamic vinegar, and enjoy it alongside fresh Italian bread.
In America, you’ll find Caprese served often as a starter salad with bread. I like to pair it with focaccia, an Italian flatbread usually seasoned with salt and olive oil. Some focaccia bakes up fluffy and light, while most resemble the texture of thick pizza crust.
Why you'll love this recipe
This recipe for Caprese Foccacia combines the lovely salad and flatbread into one, for the perfect handheld appetizer or snack. It's like pizza, but fancier!
And that's not all, there's so much more to love:
- Serve year round: Although I often make this in the summer when tomatoes and basil are abundant, this dish can be served anytime of the year to complete your dinner menu. It's light and refreshing.
- Easy recipe: This recipe is practically failproof and perfect for bakers of any level. Use simple ingredients and follow the step-by-step directions to successfully recreate this dish.
- Timesaver: You'll save a ton of time making semi-homemade focaccia bread by swapping in store-bought pizza dough for homemade.
- Versatile: It's delicious as a stand alone snack or appetizer at your next gathering. Or, pair it with your main dish as a savory side.
This is such a fun and easy classic appetizer to throw together! It's all of my favorite Italian apps in one!
- Tessa
Ingredients
Let's get started with some helpful ingredient tips. See recipe card for quantities.
- Store-bought pizza dough: You'll need 1 pound of refrigerated or frozen pizza dough (thawed to room temperature). If you're felling adventurous, and have the time, you can also make your own pizza dough.
- Olive oil: Use a fresh, flavorful oil. See the FAQ section below for tips on how to choose the best oil.
- Kosher salt
- Chopped fresh rosemary: You can substitute with a teaspoon of dried rosemary.
- Fresh mozzarella: You can find fresh mozzarella in the deli section of most grocery stores. It's usually sold as a ball or log packed in liquid. It's not the same as a block of part-skim mozzarella which is more dry.
- Small tomatoes: If possible use fresh, dense tomatoes with a bright red color. Learn how to properly care for your tomatoes below.
- Ground black pepper
- Fresh basil: I don't recommend substituting dried basil into this recipe. Fresh basil has the signature flavor and texture you're looking for.
Proper tomato care
How to choose tomatoes: The best tomatoes are dense and have a deep bright red color. These are signs that they will be juicy and flavorful.
How to store tomatoes: Keep tomatoes at room temperature. Refrigeration changes their texture and makes them mealy.
How to cut tomatoes: Use a sharp knife to cut your tomatoes! Oh please sharpen your knives if you haven't for a while. It will make slicing tomatoes so much easier.
How to make caprese focaccia
Once you've thawed your dough to room temperature, it's time to put this beauty together. Follow this step-by-step tutorial to guide you through the recipe. See recipe card for comprehensive directions.
- Step 1: Generously oil the pan and press the thawed dough on top.
- Step 2: Gently stretch the thawed dough to help it form to the shape of the pan. While the oven heats, let it rest a few minutes.
- Step 3: After the formed dough rests, dimple it with your fingers for the classic focaccia technique.
- Step 4: Sprinkle with flaked or course salt and fresh or dried rosemary.
- Step 5: Drizzle the focaccia with more olive oil just before baking.
- Step 6: Let the baked focaccia cool completely before adding the caprese topping.
- Step 7: Add sliced, fresh mozzarella all over the top of the focaccia.
- Step 8: Slice tomatoes using a sharp knife.
- Step 9: Add the tomato slices over the mozzarella.
- Step 10: Add torn or whole basil leaves on top and drizzle with more olive oil if desired.
Tara's top tips
Use store bought pizza dough: For this flatbread variation of focaccia, you can make your own dough, but I like to swap in store bought pizza dough (frozen or refrigerated) for a time-saving shortcut.
Room temperature dough: Bring the dough to room temperature before you start. Thaw frozen dough in the fridge, then let it sit out for several hours. If you’re starting with refrigerated dough, leave it at room temperature until it’s soft and ready to use. Plan ahead!
Oil the pan: Use a 9-by-13-inch baking dish or a quarter sheet pan (also 9-by-13 inches). Oil the pan well, then press the dough firmly into all four corners. This way it bakes into the perfect shape for cutting into small appetizer pieces or wedges.
Equipment
I love using a serrated tomato knife. They are created to remove the stem as well as easily break the shiny skin and slice right through.
Use either a 9-by-13-inch pan or a quarter sheet baking pan (has short rims) for baking the focaccia.
Storage, freezing, and make ahead
This recipe is best made, and eaten fresh the same day!
You can bake the focaccia base up to a day in advance. Let it cool completely before wrapping airtight to store overnight.
How to choose and store olive oil?
If you've ever felt intimidated by the overwhelming number of olive oil options, you're not alone. Olive oil is a staple ingredient for every kitchen, and these helpful tips will help you select the one that's right for you.
I like to splurge and have a bottle of Olio Piro olive oil in my kitchen for a finishing oil, perfect for this recipe.
First press: For the most flavorful oil, look for the label that says first press olive oil. It will appear cloudy when poured and is best used in vinaigrettes or to finish a dish (to drizzle on after cooking).
EVO: Extra-virgin olive oil is the highest quality grade, made without heat or chemicals, which preserves its flavor and antioxidants.
Fresh: Look for the freshest oil by checking the harvest date. It will be listed on a high quality bottle, but may be in tiny font. It's best to use fresh oil because as time elapses it will begin to degrade.
Smell and taste: Of course, don't be the person who opens bottles at the grocery store, but make sure to smell and taste the oil at home before you cook. You'll find that different olive oils may taste nutty, fruity, or bitter, and each has it's place in cooking. I like a robust and fruity oil for this recipe.
Protect from light and air: Olive oil can be greatly affected by light and air. To protect your oil from damaging sunlight, choose oil in dark bottles and store it in a cool, dark place. You can also wrap your bottle in foil if it is going to be exposed to light.
FAQ
No matter which way you say it, tomato is an essential part of caprese. Sure I've seen caprese salads with cantaloupe, strawberries, salami and watermelon, but the standard tomato and basil combo with creamy mozzarella is just perfection.
For traditionalists, additions are a no-no. For adventurous folks who walk the line, I say, create your own combinations including pesto, olives, stone fruit, or vegetables like zucchini.
This caprese appetizer sticks to tradition and includes just the staple three ingredients.
Bruschetta is sliced toasted bread, whereas caprese is a type of salad. It's a delicious idea to marry the two together by topping focaccia with caprese.
More easy appetizer recipes
I love to host parties and am always on the hunt for simple, crowd-pleasing appetizers. These favorites never disappoint:
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📖 Full Recipe
Caprese Focaccia
Ingredients
- 1 pound frozen pizza dough (thawed to room temperature, see Note)
- 2 tablespoons olive oil (Plus more for drizzling)
- 1 teaspoon flaky sea salt or kosher salt
- 1½ teaspoons chopped rosemary (or 1 teaspoon dried)
- 1½ pounds fresh mozzarella
- 4 to 5 small tomatoes (dense and bright red, cut into about 20 slices)
- Ground black pepper
- Fresh basil (chopped or torn)
Instructions
- Coat the bottom of a 9-by-13-inch baking pan (quarter sheet pan) with the 2 tablespoons olive oil. Press thawed pizza dough into the pan, gently stretching to shape it into the corners. Set aside and let rest while the oven heats for 20 to 30 minutes.
- Heat oven to 375ºF. Make deep indentations all over the top of the focaccia with your fingertips, pressing in to the bottom of the pan, drizzle with extra olive oil, and sprinkle with salt and rosemary.
- Bake until golden, about 30 minutes; cool completely and remove from pan to a serving board.
- Cut the fresh mozzarella into thin slices and lay all over the top of the focaccia, overlapping if needed. Cut the tomatoes into thin slices and place on top of mozzarella.
- Sprinkle with extra salt and pepper. Top with torn or chopped basil and drizzle with extra olive oil to serve. Cut into 10 or more pieces.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
Prettiest I've ever seen! can't wait to try!
Tessa says
This is such a fun and easy classic appetizer to throw together! It's all of my favorite Italian apps in one!