Sourdough Caprese Focaccia
Homemade sourdough focaccia topped with cherry tomatoes, mozzarella, and basil. A delightfully fresh, summery bread that’s surprisingly easy to make.
Servings: 1 loaf
Equipment
- Rimmed baking sheet or 13x9-inch pan
Ingredients
- 100 grams bubbly, active sourdough starter
- 8 grams (2 teaspoons) sugar
- 340 grams water
- 20 grams basil flower oil* or additional water
- 400 grams bread flour
- 100 grams all purpose flour
- 10 grams kosher or sea salt
For topping:
- 1 cup cherry tomatoes halved or whole
- 1 cup fresh mozzarella balls
- 2 tablespoons additional basil flower oil or regular olive oil
- Coarse sea salt optional
- ½ cup fresh basil leaves (use after baking)
Instructions
The night before:
- In a large bowl, whisk together sourdough starter, water, sugar, and basil flower oil. Add flour and salt, mixing to form a rough mass.
- Cover and allow dough to rest about an hour.
- After initial resting period, give the dough a stretch and fold: Pull dough from one side and give it a long stretch, then fold dough back to the middle. Turn bowl a quarter turn, stretch again and fold back to the middle. Repeat on all four sides, cover the dough back up, and allow it to rest again.
- After another 30 minutes, give the dough another stretch and fold. Let the dough sit another 30-60 minutes at room temperature, then cover with plastic wrap and leave to rest overnight in the refrigerator, about 12 or more hours.
The next morning:
- Remove dough from refrigerator and let warm up slightly, about 30 minutes or so.
- Oil a rimmed baking sheet with the basil flower oil, spreading with your fingers or a pastry brush to cover the entire surface. Alternatively, you can also use a 13×9-inch pan for this (you'll get a slightly thicker final bread).
- Remove dough from bowl with oiled hands and place on baking sheet, flipping to coat with olive oil. Use your fingers to gently stretch and flatten the dough just a little bit. You don't want to stretch it to fit the pan at this point – just let it rest for now.
- Cover with an inverted sheet pan or well-oiled plastic wrap and let the dough rest at least an hour. Press the dough gently to flatten and stretch it slightly. If using a rimmed baking sheet, it still won’t fill the pan. This is totally fine!
- Leave the dough to rest again another 2-4 hours, or until doubled and bubbly. This may take a while depending on your sourdough starter and your room temperature.
- Preheat oven to 425° F.
- Use the fingers of both your hands to dimple the dough (as if you're planning the piano), pressing your fingers all the way to the sheet pan. Dimple entire surface of dough, stretching very gently as you go but being careful not to tear the dough.
- Arrange tomatoes and mozzarella balls all over the dough, pressing them into the dough slightly.
- Drizzle additional basil flower oil over bread and toppings. Sprinkle with coarse sea salt, if desired.
- Bake for 25-30 minutes, until bread is golden brown on the top and bottom. Allow to cool at least 10 minutes, then sprinkle fresh basil leaves** over bread. Let bread cool at least another 30 minutes before slicing and serving.
Notes
*Basil flower oil: If you don't want to make Basil Flower Oil, you can substitute any good-quality olive oil or make a quick infusion. See notes under "Variations & substitutions" above the recipe card for more information.
**You don't want to add the fresh basil leaves to the bread when it's too hot or they're turn black!
Amounts given for the cherry tomatoes and mozzarella balls are a suggestion. Use as much or as little of these ingredients as you see fit!