There’s nothing better than tearing into a piece of warm, homemade focaccia, especially when it’s topped with the bright, familiar flavors of a Caprese salad. This no-knead Sourdough Caprese Focaccia is scented with basil flower oil, dotted with sweet cherry tomatoes and creamy mozzarella, and finished with fresh basil for a simple, summery loaf.
The dough comes together in minutes the night before. A bubbly sourdough starter does the heavy lifting during an extended cold ferment, so the next day the bread is easy to shape and bake. It’s an approachable sourdough project with an impressive result.
Serve it as an appetizer, a side for summer dinners, or even for breakfast — the colors and textures make it as attractive as it is delicious.
Recipe highlights
- No kneading needed. Combine the ingredients, perform a couple of stretch-and-folds, and let time develop flavor and structure.
- Classic Caprese pairing. Roasted cherry tomatoes, fresh mozzarella, and basil create a bright, familiar taste.
- Great textures. Chewy, airy focaccia with juicy tomatoes and golden pockets of melted cheese.
- Make-ahead friendly. Prep the dough the night before and bake the following day.
- Beautiful presentation. The vibrant toppings make this focaccia a showstopper on any table.
Recipe overview
⏱️ Prep: 20 min • Bake: 25–30 min • Total: ~17 hours (including resting and proofing)
🍴 Yield: One large loaf that fills a sheet pan or a 13×9 pan
💪 Skill level: Intermediate — straightforward steps but some patience and feel for dough will help.
How to make sourdough Caprese focaccia
For full recipe details, see the recipe card below.
Quick overview of the process:
- Mix the dough. Whisk active sourdough starter with water, a little sugar, basil flower oil (or olive oil), flour, and salt until a shaggy dough forms. Let it rest, then perform a couple of stretch-and-folds to build gluten.
- Cold ferment overnight. Cover and refrigerate the dough for at least 12 hours to develop flavor and strength.
- Shape and proof in the pan. Oil the baking sheet, transfer the dough, and let it relax and rise, gently stretching it at intervals until it’s airy and roughly doubled.
- Top and bake. Dimple the surface with your fingertips, scatter cherry tomatoes and fresh mozzarella, drizzle with oil, and bake until golden.
- Finish with basil. Add fresh basil leaves after the focaccia cools slightly so they stay bright and green.
Top tips for successful sourdough focaccia
Use an active starter. Make sure your starter is bubbly and at its peak before you begin so the dough rises well and develops open crumbs.
Basil flower oil adds depth. An infused oil highlights the Caprese flavor, but good-quality olive oil works fine if you prefer not to infuse.
Be patient with the proof. The second rise in the pan is key for an airy focaccia; depending on temperature, it can take several hours.
Dimple gently but fully. Press to the pan with your fingertips, stretching just enough to create the classic dimples without deflating the dough.
Set toppings into the dough. Press tomatoes and mozzarella lightly into the dimples so they bake in place and don’t pop out.
Bake until both top and bottom are golden. A crisp bottom indicates the bread is fully baked; extend baking a few minutes if it still looks pale underneath.
Substitutions & variations
Tomatoes: Swap cherry tomatoes for other fresh tomato varieties, sliced or diced to your preference.
Cheese: Use larger ciliegine, smaller mozzarella pearls, sliced fresh mozzarella, or burrata for an extra-creamy finish.
Oil: Any high-quality olive oil is a fine substitute for basil flower oil. For a quick infusion, warm olive oil briefly with basil leaves, then remove the leaves before using.
Pan: Bake on a rimmed sheet for a larger, thinner focaccia or use a 13×9 pan for a slightly thicker loaf.
Serving suggestions
This Caprese focaccia is delicious warm, at room temperature, or chilled. Ideas to enjoy it:
Caprese appetizer: Cut into squares and serve with a drizzle of balsamic glaze.
Open-faced sandwiches: Top slices with pesto, grilled vegetables, or thick tomato slices and extra mozzarella for a hearty sandwich.
Side dish: Serve alongside pasta, grilled meats, soups, or a composed salad.
Storage
Store leftover focaccia in an airtight container at room temperature up to 2 days. Because of the moist tomato topping, it’s more perishable than a plain sourdough loaf.
To refresh, warm in a 350°F oven for 5–7 minutes or briefly under a low broiler.
For longer storage, refrigerate in a freezer bag for up to a week, or wrap tightly and freeze for up to 2 months.
If you enjoy savory sourdough bakes, try other focaccia and flavored sourdough recipes for variety and inspiration. New to sourdough? Start with a simple no-knead sourdough loaf to build confidence before trying enriched or topped breads.
If you make this Sourdough Caprese Focaccia, please leave a star rating and a comment. I’d love to hear how it turned out or answer any questions. Thank you!
Sourdough Caprese Focaccia
Equipment
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Rimmed baking sheet or 13×9-inch pan
Ingredients
- 100 grams bubbly, active sourdough starter
- 8 grams (2 teaspoons) sugar
- 340 grams water
- 20 grams basil flower oil*, or additional water
- 400 grams bread flour
- 100 grams all purpose flour
- 10 grams kosher or sea salt
For topping:
- 1 cup cherry tomatoes, halved or whole
- 1 cup fresh mozzarella balls
- 2 tablespoons additional basil flower oil, or regular olive oil
- Coarse sea salt, optional
- ½ cup fresh basil leaves, (use after baking)
Instructions
The night before:
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In a large bowl, whisk together sourdough starter, water, sugar, and basil flower oil. Add flour and salt, mixing until a rough mass forms.
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Cover and let the dough rest for about an hour.
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Perform a stretch-and-fold: pull a side of the dough up and fold it to the center, rotating the bowl and repeating on all four sides. Cover and rest.
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After 30 minutes, repeat the stretch-and-fold, then let the dough sit another 30–60 minutes. Cover with plastic and refrigerate overnight for about 12 hours or longer.
The next morning:
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Remove the dough from the fridge and let it warm slightly, about 30 minutes.
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Oil a rimmed baking sheet with basil flower oil or olive oil. A 13×9 pan will yield a thicker loaf.
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With oiled hands, transfer the dough to the pan, flip to coat it with oil, and gently stretch it a little. Cover and let it rest.
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Cover with an inverted sheet pan or oiled plastic wrap and let the dough rest at least an hour, pressing gently to expand. It may not yet fill the pan — that’s fine.
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Continue resting another 2–4 hours, or until the dough is doubled and bubbly. Timing depends on starter strength and room temperature.
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Preheat the oven to 425°F (220°C).
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Use both hands to dimple the dough with your fingertips, pressing down to the pan while stretching gently to create even dimples.
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Arrange tomatoes and mozzarella balls across the dough, pressing them in slightly so they bake into the surface.
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Drizzle with extra basil flower oil or olive oil and sprinkle with coarse sea salt if desired.
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Bake 25–30 minutes until golden on top and bottom. Cool at least 10 minutes, then scatter fresh basil leaves over the loaf. Let cool another 30 minutes before slicing for best texture.
Notes
**Add fresh basil after the bread has cooled somewhat so the leaves remain bright and do not blacken.
The quantities suggested for tomatoes and mozzarella are flexible — use more or less to suit your taste.
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