Caprese Focaccia Made With Sourdough Starter

In the next instalment of recipe testing, I made this caprese focaccia. Using firm tomatoes, fresh mozzarella and basil this is a super tasty addition to any meal. We served this with octopus spaghetti.

Caprese Focaccia
Head straight on to the Recipe For Caprese Focaccia ♥

I have a few spring cleaning things I do each year starting on the January 1st. One of them is to take every single piece of cutlery and crockery out of the sideboard. Each item then gets washed. I clean out the drawers and when everything goes back in I know it is properly clean. In Jewish homes this would be done just before Passover to remove any traces of bread etc. I also rename each folder of photographs I have taken during the previous year for my blog. This year is was very apparent just how far behind I am in writing posts. Most years I keep the month the same and just change the year. That way the folders stay in the order I took the photographs. But this year I have changed things up a bit and have changed each date to just reflect this year.

Today’s inspiration ♥ Recipe For Caprese Focaccia ♥ can be found on Lavender and Lime Click To Tweet

I don’t make resolutions but I have set myself a goal for January. I reckon if I can stick to it, it will become habit. My goal is to write one blog post per day during the week. As I only post between 3 and 4 times a week I should have all my posts ready to go before we leave for overseas. I want to get back to having posts scheduled one month in advance. That is my comfort zone. I also want to make 3 successful recipes per week. It means getting my head down and persevering. Much like I did with this caprese focaccia. The flavours were inspired by my mother. She asked me to make a pull apart caprese bread and I took note. I made this instead, using very few basil leaves as they are not her favourite. Feel free to add more.

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5 from 2 votes

Caprese Focaccia

This can be enhanced with some basil pesto on the side
Recipe Category: Bread
All Rights Reserved: an original recipe from Lavender and Lime


  • 50 g active sourdough starter
  • 375 g water
  • 20 g honey
  • 500 g bread flour
  • 9 g fine salt
  • 30 g olive oil
  • 1 to mato thinly sliced
  • 75 g mozzarella torn up
  • Few basil leaves picked
  • Flaked salt for sprinkling


  • Place the starter, water and honey into a stand mixer bowl
  • Whisk using the dough hook until frothy
  • Add the flour and salt and knead on a slow setting for 10 minutes
  • Cover the bowl and leave in a warm place to prove until doubled in size
  • Pour the oil into a large plastic container, coat the sides well with the oil
  • Lightly brush some of the oil onto cling wrap and a Swiss roll pan
  • Pour the dough into the plastic container and flip the dough over so that it is completely coated in oil
  • Cover with the cling film and leave to prove for 2 hours until nicely puffed up
  • Preheat the oven to 220° Celsius
  • Tip the dough into the baking tin and stretch to fit as best you can
  • Dimple the top with your fingertips, pushing right to the bottom of the tin
  • Place the tomatoes and mozzarella onto the top, scatter the basil leaves over and sprinkle with flaked salt
  • Bake for 35 minutes and leave to cool slightly before serving
Inspiration published on Lavender and Lime January 8:

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15 thoughts on “Caprese Focaccia Made With Sourdough Starter

  1. You can definitely do that. I’ve got them lined up through March! Every time I think I might run out of ideas, multiple recipes come to mind, or pop out of a cookbook I’m reading! It’s a sickness, this food blogging!!! Love your focaccia. Where are you going? (If it’s ok to ask)

    1. I wish I could have recipes lined up for two months! I am only a day ahead right now. We are off to The Lake District and London 🙂

  2. Looks fantastic Tandy! And I’m starving right now so I just want to jump through the screen and devour. I wish I had some firm tomatoes…my crop and really everyone’s crop was terrible this year to to no sun and excessive rain. And fresh mozzarella. Oh yum. I wish I could grow a mozzarella tree =) hehe.

  3. What a lovely combo and we get lovely ripe tomatoes here which are some of the best and I love basil so that’s on my to cook/try list..( which) is ever growing at the moment I need to try at least 3 new recipes a week methinks…Thank you, Tandy

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