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.
8ouncesbrick style whole-milk mozzarella cheese, cut into ½-inch cubes
½cupcherry tomatoes
½cupshaved parmesan cheese
¼cupolive oil mixed with 8 cloves garlic
red pepper flakes and basil to garnish
For the Dough
2 ¼cupsall purpose flour
2teaspoonskosher salt
1teaspoonrapid rise yeast
1teaspoonwhite sugar
olive oil as needed
Instructions
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
Notes
Focaccia bread can be a great pizza meal, or you can serve it alongside soup.