Summer caprese focaccia
Serves: 10-12
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Summer caprese focaccia
Recipe by Ailsa Brown
Our summer focaccia recipe is topped with all the delicious flavours of a caprese salad – mozzarella, tomatoes and basil. Serve with leftover pesto for dipping!
Serves: 10-12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
273Kcal
Fat
9gr
Saturates
3gr
Carbs
39gr
Sugars
1gr
Fibre
2gr
Protein
8gr
Salt
1gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 1 x 7g sachet fast action dried yeast
- 1½ tsp fine sea salt
- 500g strong white bread flour, plus more for dusting
- 2 tbsp basil-infused (or regular) olive oil
- olive oil, for greasing
To top
- 150g mixed cherry tomatoes on the vine
- 1 x 150g ball vegetarian mozzarella, drained and cut into small chunks
- 2 tbsp fresh pesto, plus more for serving
- 1 tbsp basil-infused olive oil (or regular)
- flaky sea salt
Step by step
Get ahead
Can be made the day before, but best eaten on the day of making.
- Mix together the yeast, salt and bread flour. In a jug, mix the olive oil with 300ml room-temperature water, and add this to the dry ingredients. Bring together using your hands to form a craggy dough. Tip out onto a lightly floured surface.
- Knead the dough for ten minutes until it is smooth and elastic. Don’t worry too much if it’s a bit sticky as it will come together. Form into a ball and place into an oiled bowl. Cover with clingfilm and leave to rise in a warmish place for an hour or until doubled in size.
- Once it has risen, knock back for a minute on the worktop. At this point you can divide it into two loaves or keep it as one large one, perfect for a picnic! Roll out, then flatten into a large oval/s on an oiled baking tray. Allow to rest for an hour under oiled clingfilm. Preheat the oven to 220°C, fan 200°C, gas 7.
- Using your fingers, poke several holes in the dough and scatter the tomatoes and diced mozzarella over the top. Drizzle over the pesto and olive oil. Sprinkle over some flaked sea salt and place into the oven for 20-25 minutes until the base sounds hollow when tapped and the top is golden brown. Remove to wire rack to cool slightly then slice and serve with any leftover pesto for dipping.
