A traditional caprese salad is made with perfectly ripe tomatoes, high-quality mozzarella, fresh basil, and a pinch of fine salt. This recipe takes that caprese charm and bakes it into a warm, fluffy focaccia bread. As if that wasn’t enough to sell you, this easy recipe takes just two ingredients to make the focaccia dough. No yeast means no wait time and a cast iron means a perfectly crisp crust.
Why you’ll love this recipe
- Combines the fresh flavors of two Italian favorites.
- 2-ingredient dough that uses no active dry yeast – ready in no time!
- Crispy outside, light and fluffy inside.
- 7 grams of protein per slice.
- Just make the focaccia alone for sandwiches or add toppings for pizza!
What is 2-ingredient dough?
If you’ve ever made homemade bread, you know there’s usually a process involving instant yeast, a cup of warm water and lots of waiting. There will be no waiting today with this two-ingredient dough that’s been floating around the internet for years. It combines 2 pantry staples, greek yogurt and self rising flour, that’s it and you can make a focaccia worthy of a local shop on the Italian coast. Greek yogurt makes the bread soft and the acidity lessens the amount of gluten in the flour, ensuring the bread will be fluffy. Self-rising flour is prepared with baking soda which ensures the bread will rise. As if by magic (or science), you get a beautiful caprese focaccia dough.
Quality ingredients make all the difference!
The best part of the caprese focaccia is the simplicity of its ingredients. Do your bread a favor and add the best fresh ingredients you can find. Fresh tomatoes, a high-quality extra virgin olive oil, flaky sea salt (Maldon is superior) a good quality mozzarella, and the freshest basil money can buy. With so few ingredients, using the highest quality matters and is totally worth the grocery store search.
Is the cast-iron is a must?
I love to give you options, but with this one, please use a cast-iron! You don’t HAVE to, but it makes the focaccia perfectly cooked and crispy on the bottom. A 8-inch cast iron is perfect for this but 10 inches will do fine! Anything larger will result in flatter bread with obviously more surface area to cover with ingredients but still delicious. The cast iron elevates this Italian bread to the way it’s meant to be with a crispy outside and fluffy middle. If you don’t have one, it’s ok to use a oven-safe pan, and either way the bread will be delish. The point is – if you have a cast-iron… trust me and use it!
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this caprese focaccia.
Self-Rising Flour: self-rising flour is a must. It is prepared with baking soda and salt and will ensure the focaccia will rise. I used Great Value and it was perfect.
Cherry Tomatoes: fresh, ripe tomatoes with the best flavor. Grape tomatoes also work.
Fresh Basil: look for shiny, bright green leaves that smell the best.
Fresh Rosemary: you want very fragrant and dark green needles.
Flaky Sea Salt: this is a must! Adds a perfect saltiness to your bread. Maldon makes the absolute best.
How to make caprese focaccia
Step 1: make the dough
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, combine the flour and yogurt.
Mix until well combined. It will be sticky!
Lay on a flour-coated surface and combine until formed into a ball.
Place the dough in a pre-seasoned 8-inch cast iron and press so that it reaches all sides of the pan.
Step 2: “dimple” your focaccia
Pour the olive oil over top and using your fingers press dimples all over the top of the dough without going through to the bottom.
Step 3: top with remaining ingredients
Top the dough evenly with chunks of cheese, tomatoes, fresh basil, rosemary, salt and pepper.
Step 4: bake
Place in the oven and bake for 25 -30 minutes until the dough is cooked through and edges are browning. Turn the oven to broil and broil for 2 minutes to crisp the dough and tomatoes.
Step 5: remove and serve
Remove from the heat and let rest for 2-3 minutes. The dough will continue to cook in the center while in the hot cast iron. Top with additional fresh basil and cut into 8 equal slices.
How to eat/serve your focaccia
Dip this bread into your favorite herbed oil and balsamic vinegar. Or, make into a caprese focaccia sandwich with grilled chicken, heirloom tomato slices, and pesto. Or, eat it on its own, straight from the cast iron.
- The 2-ingredient dough is super sticky. This is what you want! To make it easier to work with, flour your surface well and flour your hands before you start rolling into a ball. This will create a barrier between your hands and the dough.
- Use the freshest ingredients for the best taste!
- Don’t skip that flakey sea salt.
If you like this recipe be sure to check out some of our other easy baked goods!
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Caprese Focaccia
- 1 1/4 cup self-rising flour 150g
- 1 1/4 cup plain non-fat Greek yogurt 280g
- 2 Tbsp. olive oil
- 3 oz. fresh mozzarella cheese
- 1 cup cherry tomatoes sliced or halved
- 1/4 cup fresh basil leaves chopped
- 1/4 tsp. fresh rosemary finely chopped
- flaky sea salt
- fresh cracked black pepper
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, combine the flour and yogurt until well combined. Lay on a flour coated surface and combine until formed into a ball.
- Place the dough in a preseasoned 8-inch cast iron (10-inch works fine too! 12-inch will be thinner.) and press so that it reaches all sides of the pan. Pour the olive oil over top and using your fingers press dimples all over the top of the dough without going through to the bottom.
- Top the dough evenly with chunks of cheese, tomatoes, fresh basil, rosemary, salt and pepper.
- Place in the oven and bake for 25 -30 minutes until the dough is cooked through and edges are browning.
- Turn the oven to broil and broil for 2 minutes to crisp the dough and tomatoes.
- Remove from the heat and let rest for 2-3 minutes. The dough will continue to cook in the center while in the hot cast iron. Top with additional fresh basil and cut into 8 equal slices.
- Nutritional information is an estimate and will vary with substitutions.
- anything from an 8 to 10-inch cast iron is highly recommended for a crispy bottom, but not required.
- To double the recipe, use a 12-inch cast iron.