Grilled Caprese Focaccia: A Summer Delight
Enjoy the perfect blend of classic Italian flavors with this homemade Grilled Caprese Focaccia recipe. Ideal for summer picnics, family dinners, or as a gourmet side dish, this recipe is not only delicious but also visually appealing. Fresh ingredients like cherry tomatoes, mozzarella, and basil are beautifully embedded in homemade focaccia, bringing a touch of the Mediterranean to your table.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 cup warm water (100°F to 110°F)
- 1 teaspoon barley malt syrup or honey
- 1 teaspoon active dry yeast
- 5 tablespoons olive oil, divided
- 1/2 cup cherry tomatoes (about 2 ounces)
- 2 ounces fresh mozzarella cheese or ciliegine
- 2 sprigs fresh basil, plus more for garnish
- 1/4 teaspoon flaky salt
Directions:
- Prepare the Dough:
- In a large bowl, whisk together 2 cups of flour and 1 teaspoon of kosher salt.
- In a small bowl, combine 3/4 cup of warm water with 1 teaspoon of barley malt syrup or honey. Sprinkle 1 teaspoon of yeast over the top. Let it stand for about 5 minutes, or until the yeast dissolves and becomes foamy.
- Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Stir until well combined and no dry flour remains.
- First Rise:
- Transfer the dough to a cleaned and oiled bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour. Alternatively, for a slower rise, refrigerate for 12 hours.
- Prepare Focaccia:
- Halve the cherry tomatoes and cut the mozzarella into 1/2-inch pieces. Coarsely chop the basil leaves to yield about 1 tablespoon.
- Coat a 10-inch cast iron skillet with 1 tablespoon of olive oil. Place the risen dough in the skillet, stretching it to the edges. Dimple the surface with your fingertips.
- Arrange tomatoes, mozzarella, chopped basil, and drizzle with 1 tablespoon of olive oil. Sprinkle with flaky salt. Cover and let rise again until puffy, about 45 minutes at room temperature or 1 hour if refrigerated.
- Grilling:
- Preheat an outdoor grill for direct medium heat (425° to 450°F).
- Place the skillet directly on the grill grates. Cover and cook for 20 to 25 minutes until the edges are dark-golden brown.
- Cool and Serve:
- Remove the skillet from the grill and let the focaccia cool on a wire rack for 5 minutes. Then, remove from the pan, let cool completely, garnish with fresh basil, cut into wedges, and serve.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 25 minutes
Calories: Approximately 240 kcal per serving
Servings: 4
This Grilled Caprese Focaccia is a flavorful, easy-to-make recipe that’s perfect for any occasion. Whether you’re a novice or an experienced cook, the fresh, vibrant flavors of this dish are sure to impress. Enjoy a slice of this delightful focaccia and savor the taste of summer!
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Grilled Caprese Focaccia
- Total Time: 1 hour 25 minutes
- Yield: 4 1x
Ingredients
2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup warm water (100°F to 110°F)
1 teaspoon barley malt syrup or honey
1 teaspoon active dry yeast
5 tablespoons olive oil, divided
1/2 cup cherry tomatoes (about 2 ounces)
2 ounces fresh mozzarella cheese or ciliegine
2 sprigs fresh basil, plus more for garnish
1/4 teaspoon flaky salt
Instructions
Place 2 cups all-purpose flour and 1 teaspoon kosher salt in a large bowl and whisk to combine.
Place 3/4 cup warm water and 1 teaspoon barley malt syrup or honey in a small bowl and whisk to combine. Sprinkle 1 teaspoon active dry yeast over the top. Let stand until the yeast dissolves and is foamy, about 5 minutes.
Add the yeast mixture and 2 tablespoons of the olive oil to the flour mixture and stir with a flexible spatula until no dry flour remains.
Remove the dough from the bowl. Clean and dry the bowl, then coat the bowl with 1 tablespoon of the olive oil. Return the dough to the bowl and turn to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour; alternatively, let rise in the refrigerator for 12 hours.
Halve 1/2 cup cherry tomatoes. Cut 2 ounces fresh mozzarella cheese into 1/2-inch pieces (about 1/2 cup). Pick the leaves from 2 fresh basil sprigs and coarsely chop until you have 1 tablespoon.
Place 1 tablespoon of the olive oil in a 10-inch cast iron skillet and rub it into the bottom and sides of the pan. Place the dough in the skillet. Gently stretch to the edges of the pan; if the dough is very sticky, use damp hands or a plastic dough scraper. Use your fingertips to gently dimple the surface of the dough.
Arrange the tomatoes, mozzarella, basil, and remaining 1 tablespoon olive oil evenly over the top. Sprinkle with 1/4 teaspoon flaky salt. Cover with plastic wrap and let rise in a warm place until puffed and slightly risen, 45 minutes if the dough was at room temperature or 1 hour if the dough has been refrigerated.
Heat an outdoor grill for direct, medium heat (425° to 450°F).
Place the skillet directly on the grates. Cover and cook until the edges of the focaccia are dark-golden brown, 20 to 25 minutes.
Place the skillet on a wire rack and let cool for 5 minutes. Remove the focaccia from the pan, place on the rack, and let cool completely. Top with more fresh basil if desired. Cut into wedges and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 240 Kcal