Italian food is all about simplicity—delicious, real ingredients paired in thoughtful ways to create culinary creations we just can’t get enough of. They know how to turn just a few ingredients into majorly craveable dishes, then we come in and find enjoyable ways to enjoy it in unexpected pairings: like in this Caprese-topped focaccia recipe. Nothing is as rewarding as a slice of homemade focaccia, and the truth is you don’t even have to work that hard to get it. Our basic no-knead recipe uses just 5 ingredients (flour, yeast, sugar, salt, and olive oil) and a little time.
Caprese might just be one or our favorite salads, the perfect excuse to indulge in a simple yet powerful combo: mozzarella, basil, and fresh tomatoes drenched in olive oil and balsamic vinegar. You can buy reduced balsamic vinegar in the grocery store right next to the regular balsamic vinegar. It’s sold in a smaller squeeze bottle, and you’ll know you grabbed the right bottle if you take a look at the consistency; it should be thick and syrupy.
To make your own balsamic reduction, you need just one ingredient: balsamic vinegar. Start with about 4 times the amount of balsamic vinegar that you want in glaze, meaning if you want 1/2 cup glaze, reduce 2 cups vinegar. Adding in some sugar or honey is optional. Boil it in a pot that’s large enough so it doesn’t boil over, until it’s glossy and thick enough to coat the back of a spoon. Let it cool completely before using.
Did you try making this? Let us know how it went in the comments!
Italian food is all about simplicity—delicious, real ingredients paired in thoughtful ways to create culinary creations we just can’t get enough of. They know how to turn just a few ingredients into majorly craveable dishes, then we come in and find enjoyable ways to enjoy it in unexpected pairings: like in this Caprese-topped focaccia recipe. Nothing is as rewarding as a slice of homemade focaccia, and the truth is you don’t even have to work that hard to get it. Our basic no-knead recipe uses just 5 ingredients (flour, yeast, sugar, salt, and olive oil) and a little time.
Caprese might just be one or our favorite salads, the perfect excuse to indulge in a simple yet powerful combo: mozzarella, basil, and fresh tomatoes drenched in olive oil and balsamic vinegar. You can buy reduced balsamic vinegar in the grocery store right next to the regular balsamic vinegar. It’s sold in a smaller squeeze bottle, and you’ll know you grabbed the right bottle if you take a look at the consistency; it should be thick and syrupy.
To make your own balsamic reduction, you need just one ingredient: balsamic vinegar. Start with about 4 times the amount of balsamic vinegar that you want in glaze, meaning if you want 1/2 cup glaze, reduce 2 cups vinegar. Adding in some sugar or honey is optional. Boil it in a pot that’s large enough so it doesn’t boil over, until it’s glossy and thick enough to coat the back of a spoon. Let it cool completely before using.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
18
- Prep Time:
-
10 mins
- Total Time:
- 5 hrs
Directions
-
- Step 1
Coat a large bowl with 1/4 cup oil; set aside. In another large bowl, sprinkle yeast and sugar over 2 1/2 cups lukewarm water (100° to 110°). Let sit until foamy, about 5 minutes.
- Step 2Add flour and 5 teaspoons salt to yeast mixture and mix with your hands until just combined and a shaggy, wet dough forms.
- Step 3Scrape dough into prepared bowl. Turn dough a few times to coat outside in oil. Cover bowl with plastic wrap and let sit at room temperature until tripled in size, 2 to 3 hours.
- Step 4Brush an 18″ x 12″ baking sheet with 2 tablespoons oil. Scrape dough and any excess oil in bowl onto prepared sheet. Press dough to an even thickness to edges of baking sheet. Using your fingertips, make dimple indentations all over dough. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours more.
- Step 5Place a rack in lower third of oven; preheat to 500°. Bake focaccia until golden and just cooked through, about 25 minutes. Let cool on baking sheet on a wire rack.
- Step 6Slice focaccia with a knife or kitchen shears into 18 pieces. Shingle mozzarella and basil over slices. Top with tomatoes. Drizzle each slice with balsamic reduction and remaining 2 tablespoons oil; season with salt and pepper.
- Step 1
Related Video: Focaccia
