Caprese Focaccia Bread


Total Time:

2 hours 30 minutes



Focaccia Bread is perfection at it’s core. But a Caprese Focaccia Bread is truly a match made in heaven!

Caprese Focaccia Bread from (@whats

I know we’ve been resistant to turn our ovens on in the last few months but I’m slowly coming around to the idea. You’ll have to bear with me in the next few weeks as I oscillate between the end of summer recipes and fall cooking. But this Caprese Focaccia Bread is kinda a mixture of both. We’ve got summer tomatoes, tons of basil, a healthy dose of mozzarella and of course a sauce to make it saucy and delish.

Caprese Focaccia Bread from (@whats

Stuck in a dinner rut? Looking for new delicious dinner ideas?  Check out my roundup of 50+ easy dinner ideas here.

Caprese Focaccia Bread

This Caprese Focaccia Bread will absolutely knock your socks off with the perfect crusty crust, gooey cheese and tons of delish tomatoes and basil on top making it perfect decadent treat.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Proof Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American
Servings 6 people


For the Pizza

  • 3 tablespoons olive oil
  • 1 batch dough, recipe below
  • 1 cup Vero Gusto Tomato & Basil Sauce
  • 8 ounces brick style whole-milk mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup cherry tomatoes
  • 1/2 cup shaved parmesan cheese
  • 1/4 cup olive oil mixed with 8 cloves garlic
  • red pepper flakes and basil to garnish

For the Dough

  • 2 1/4 cups all purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon rapid rise yeast
  • 1 teaspoon white sugar
  • olive oil as needed


For the Dough

  • Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

For the Pizza

  • Position an oven rack in the bottom of the oven and preheat to 500 F.
  • Pour the 3 tablespoons of olive oil in a large cast iron pan (roughly 12 inch diameter). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
  • Drizzle half of the garlic oil sauce on top and then the Vero Gusto Tomato & Basil Sauce. Top the duo of sauces with half of the parmesan cheese. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with the remaining parmesan cheese and the halved cherry tomatoes
  • Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into squares and serve with garnishes

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Recipe Rating


  1. Monika

    5 stars
    Tomato Basil is my favorite. I use it on and in everything!! Always looking for another great, delicious recipe!!

  2. Dianna Malysh

    Is the 3 Tablespoons of oil for the 12″ cast iron pan correct? Seems like a lot. Could you have meant 3 tsp?
    I’m making it today and when I put the 3 Tablespoons of oil in the cast iron pan, I wondered about that.

  3. Mary

    5 stars
    This is awesome! Followed the directions exactly as stated. Used delicious home grown tomatoes. Very garlicy, the crust is divine, the family loved it!

  4. Elizabeth

    Do you have an alternative for the food processor? Mixer with dough hook/by hand/other method? I, unfortunately, only have a small capacity food processor and the volume is too large for my machine. Thanks!

  5. Debby Winer

    Wonderful crust can be topped with anything!
    Can I freeze this dough after it has risen?