Description
Homemade grilled caprese focaccia brings Mediterranean sunshine to summer sandwiches. Fresh basil, melted mozzarella, and ripe tomatoes create a simple yet irresistible Italian-inspired meal you’ll want to savor again and again.
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- ½ cup (75 grams) cherry tomatoes
- 2 oz (57 grams) fresh mozzarella cheese or ciliegine
- 1 tsp active dry yeast
- 1 tsp kosher salt
- ¾ cup (180 ml) warm water (100°F to 110°F)
- 5 tbsps (75 ml) olive oil, divided
- 1 tsp barley malt syrup or honey
- 2 sprigs fresh basil
- ¼ tsp flaky salt
Instructions
- Dough Preparation: Combine flour and salt in a large mixing bowl, creating a uniform dry ingredient foundation for the focaccia.
- Yeast Activation: Whisk warm water with barley malt syrup or honey until the mixture becomes frothy, indicating the yeast is properly activated and ready to transform the dough.
- Dough Mixing: Pour the yeast liquid and olive oil into the flour mixture, stirring thoroughly until a cohesive, slightly tacky dough emerges without any remnant dry ingredients.
- Primary Fermentation: Allow the dough to rise in an oil-coated bowl, covered securely, enabling flavor development and volume expansion through room temperature or refrigerated proofing.
- Topping Arrangement: Meticulously prepare toppings by halving cherry tomatoes, cubing mozzarella, and roughly chopping fresh basil leaves for a vibrant and flavorful finish.
- Dough Shaping: Gently transfer the risen dough into a cast iron skillet generously coated with olive oil, carefully stretching to cover the entire surface with a uniform thickness.
- Surface Detailing: Create characteristic dimples across the dough using fingertips, then artfully distribute tomatoes, mozzarella, and basil, drizzling olive oil and sprinkling flaky salt for enhanced texture and flavor.
- Final Proofing: Allow the focaccia to undergo a secondary rise, becoming puffy and voluminous at ambient temperature.
- Grilling Preparation: Ignite the outdoor grill, establishing a medium direct heat zone to ensure optimal cooking conditions.
- Cooking Process: Position the skillet directly on the grill grates, covering to promote even heat distribution and develop a golden-brown, crisp exterior.
- Completion and Cooling: Remove the skillet once edges turn deep golden and the bottom achieves a satisfying crunch, then rest the focaccia on a wire rack for slight cooling and structural stabilization.
- Serving: Garnish with additional fresh basil leaves, slice into rustic wedges, and serve immediately to showcase the harmonious blend of crisp dough, melted cheese, and vibrant herbs.
Notes
- Yeast Activation Tip: Ensure water temperature is between 100-110°F to perfectly activate yeast without killing it, creating a frothy, alive mixture.
- Dough Elasticity Hack: Knead thoroughly for 5-7 minutes to develop gluten, resulting in a stretchy, smooth texture that rises beautifully.
- Oil Coating Strategy: Use extra-virgin olive oil generously during rising and cooking to enhance flavor and prevent sticking.
- Grilling Precision Point: Monitor heat carefully to avoid burning, aiming for medium direct heat that creates a crispy golden exterior while maintaining a soft interior.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg