If there is one recipe I make on repeat, it is this Caprese Focaccia Bread that started with a bag of store-bought pizza dough. After letting the dough rise, I topped it with mozzarella cheese and fresh tomatoes, and the result was pure magic.
Nothing compares to this caprese style, which is simple, full of flavor, and always a crowd pleaser. With over 40 years of cooking experience and a Nonna who taught me to keep things traditional yet easy, I know a shortcut when it is worth it, and this one makes the perfect appetizer, side dish, or even sandwiches with leftovers.
Love focaccia as much as I do? Give my Cheesy Garlic Focaccia a try for an easy, flavorful bread that everyone will want a piece of. You’ll also want to check out my Pesto Focaccia. It is one of those great options when you want something garlicky and herb-packed. If you love all things caprese, try my Caprese Salad or Caprese Skewers! If you are looking for something more filling, try my Caprese Frittata . It's great for brunch and made with simple ingredients that always hit the spot.
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Ingredient Notes
See recipe card for quantities.
Store-bought pizza dough
I usually grab a 16-ounce bag from the grocery store. It is sometimes located in the freezer section and sometimes in the refrigerated section, depending on your store. Let it sit at room temperature so it is easier to stretch and gives you a softer result. A lightly oiled bowl helps prevent sticking.
Fresh mozzarella
Look for mozzarella balls or vacuum-sealed slices of mozzarella. This kind melts beautifully and gives you that creamy texture every good Italian bread deserves.
Balsamic glaze
I love balsamic glaze because it adds a sweet, tangy finish to the focaccia. You can drizzle it on before serving, or let everyone add their own. You can also reduce regular balsamic vinegar on the stove if you want a homemade version.
Step by Step Instructions
Step 1: Place the dough in an oiled bowl and cover.
Step 2: Oil a baking sheet and place the dough in the pan, and stretch gently toward the edges. Cover and rise for 45 minutes to 1 hour.
Step 3: Dimple the surface with your fingertips, drizzle with oil, and let it sit for 5 more minutes.
Step 4: Arrange the halved cherry tomatoes.
Step 5: Then add slices of mozzarella evenly on top. Sprinkle with salt and bake for 20-25 minutes until golden brown and bubbling.
Step 6: Remove from the oven and drizzle with the last tablespoon of oil, torn basil, black pepper, and balsamic glaze.
Storage and Make Ahead
Storage
Store leftover focaccia in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
Freezing
Let it cool completely, then wrap it in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 1 month.
Reheating
Place on a sheet pan in a 350°F oven for 8 to 10 minutes. This brings back the crisp edges and soft center. Avoid the microwave if possible.
Make Ahead
You can place the dough in a greased bowl and refrigerate it overnight. Let it come to room temperature before stretching and rising.
Best Caprese Focaccia Bread
Ingredients
- (1) 16-ounce bag store‑bought pizza dough room temperature
- 3 tablespoons extra‑virgin olive oil divided
- 1 cup cherry tomatoes halved
- 4 ounces fresh mozzarella sliced and halved
- 1 teaspoon kosher salt plus extra for finishing
- Fresh basil leaves for topping
- Ground black pepper to taste optional garnish
- Balsamic glaze optional garnish
Instructions
- Drizzle a small amount of olive oil in the bottom of a large bowl. Place your pizza dough in the prepared bowl and cover with plastic wrap or a clean towel. Let it sit at room temperature for about 1 hour. You want it relaxed and easy to stretch; cold dough can be difficult to work with.
- Preheat your oven to 425°F. Drizzle 1 tablespoon of olive oil onto a baking sheet or cast-iron skillet. Place the pizza dough onto your prepared baking sheet or skillet, and gently stretch it to fit into the pan. Push dimples all over the top of the dough with your fingertips.
- Drizzle another tablespoon of olive oil over the top, then let the dough relax for 5 minutes. This helps it puff up better in the oven.
- Once the dough has relaxed, scatter mozzarella slices and cherry tomato halves evenly over the top, pressing them lightly into the dough. Sprinkle with kosher salt.
- Place in the oven and bake for about 20–25 minutes, or until the edges turn golden brown, the cheese is melty, and the tomatoes are slightly blistered.
- Remove from the oven, then drizzle the last tablespoon of olive oil over the baked bread. Sprinkle torn basil leaves, ground black pepper, and drizzle balsamic glaze over the top. Let the focaccia cool for 5 minutes before slicing.
- Slice and ENJOY!
Notes
Nutrition
Great to serve with...
Looking for other recipes to serve with focaccia? Try these:
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Misty Tannery
This was delish! Thank you!
Cara Leonard
This bread is beautiful and has all the best flavors! Thank you!
Courtney
Absolutely loved the cheesey focaccia so definitely needed to try this one, too! Love how easy this was to put together and also that I got to use up the very last of the garden tomatoes for it.
Eva
Wow, this looks incredible. Definitely putting it on my menu for next week!
Abi
Made this Caprese Focaccia and it was a total hit! Pillowy crumb with crispy edges, juicy tomatoes, melty mozzarella, and fresh basil, so much flavor. Definitely making it again for appetizers and brunch!
Risa
I have been eating caprese salad all week; the tomatoes are just so good right now. I am literally making this this week, it looks amazing. Thanks for combining focaccia with caprese, two of my favorite things! Can't wait to try it!
Madhu
This Caprese Focaccia Bread sounds so good! How long do you usually let the store-bought dough rise before adding the toppings?