Caprese Skillet-Baked Focaccia

I absolutely LOVE this focaccia recipe I’m sharing with you all today. It’s light, all the flavours really compliment each other and the colours and vibrancy shout out everything I just adore about Italian food! I decided to use my brand new skillet to bake the focaccia in, it’s promotes a far crispier base and is my new favourite way to bake focaccia and any bread recipe. Crisp, crunchy and topped with oozy mozzarella, sweet roasted tomatoes and chopped basil leaves. A great, tasty and completely fail-proof bread recipe for anyone! And the perfect taste of Italian sunshine on a cold day!

focaccia with basil

Fantastic focaccia! Nothing compares to your own homemade bread, fresh from the oven! 


focaccia in the making basil

 I have many great memories of eating fresh Caprese salad’s in Italy during the warm, Summer days. And like I mentioned way back in this post, we enjoyed lots (probably a bit too much) tomato focaccia from the local bakery whilst in Tuscany. It was so good and I even recreated a recipe for the blog.

This focaccia however is something quite extraordinary. It’s packed full of Italian flavour and flair and is simply just so moreish. I use my Mum’s best focaccia dough recipe and top with the sweetest, cherry tomatoes which when roasted are ever so delicious and bursting full of sweetness. Then I tear over fresh basil leaves and then rip over mozzarella- which when baked goes all gooey and divine. It’s both easy to make and simply impressive!

focaccia in the making

Makes 1 Skillet Focaccia- serves 8 generous slices


Focaccia Dough- 

1/2 tsp of fast action dried yeast

300g of strong white bread flour

1 tbsp of extra virgin olive oil

1 tsp of salt

170ml of luke warm water

Caprese Toppings-

100g of dried mozzarella (also known as pizza mozzarella)

100g of cherry tomatoes, halved 

Fresh basil, roughly chopped- roughly a large handful

Oregano, for sprinkling (opt)

Equipment for baking-

A 10inch skillet or 1 large baking tray- both lightly oiled with approx. 1/2 tbsp of olive oil 


1. To make the focaccia dough: In a mixing bowl combine the yeast, flour, oil, salt and water. Mix to form a soft, sticky dough. Tip out onto a lightly floured surface and knead well for 10 minutes or until elastic. Alternatively, knead in an electric mixer for 5-7 minutes until elastic.

2. Once the dough has been kneaded, leave place in a lightly oiled bowl and leave to rise for an hour or until doubled in size. Once doubled in size spread out into the oiled skillet or onto a lightly oiled baking tray. Leave to rise for about 30 minutes in a warm place.

3. To top & bake: Preheat your oven to 190 degrees C Fan. Top the risen focaccia dough with the all the toppings- making sure you press the tomatoes slightly into the dough. At this point you can also sprinkle over a little oregano if you like too. Bake for 20-25 minutes or until crispy and golden around the edges and all the cheese is oozy and melted fully. The bread should also sound hollow when lightly tapped around the sides.

4. Finish with a extra sprinkle of sea salt and some basil leaves. Best served warm, but also equally enjoyable cool the next day. Also very tasty served alongside some tomato soup for a delicious lunch!

focaccia recipe for blog

Buon Appetitio!


© 2015 What Jessica Baked Next All Rights Reserved

79 thoughts on “Caprese Skillet-Baked Focaccia

  1. Oh Jess, this looks divine! It really makes me feel like summer is on its way. It would be such a nice bread to eat sitting outside on a summer evening with a glass of wine and an antipasti platter – heaven! Looking forward to giving it a try 🙂

    Jennie x

  2. You just said the two magic words, Jess! Focaccia and caprese. This sounds like my heaven!! I use my cast iron skillet a ton in the winter, and this focaccia needs to make an appearance soon. 🙂

  3. Focaccia is one of my favorite types of bread. Ever. The texture is just perfect, and the olive oil gives it an amazing subtle flavor. I’m craving summer flavors right now, so I’m all over this 🙂

  4. It looks terrific Jess ! Love the focaccia and this one make me think to the Mediterranée ! So beautiful !!
    With a little salad is perfect for a dinner !

  5. What an inspiration, Jess! Thank you for sharing your mom’s focaccia recipe! I would have never thought about baking bread in my skillet as I always use my baking stone. But I can see how a skillet would totally work (duh, outside of the box!!). Fabulous recipe, Jess! Thank you for sharing!

  6. Mm this looks delicious! I love everything about this recipe – caprese, foccacia, skillet baking – 3 of my favorite things 🙂

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