Caprese Sandwich Recipe
A Mediterranean-inspired sandwich featuring layers of soft mozzarella, juicy tomatoes, fragrant basil, and balsamic glaze between slices of freshly baked focaccia bread.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">320ml warm water</li><li class="ingredients-single-item">4 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">1 tbsp dried Italian herbs (rosemary, oregano, thyme)</li><li class="ingredients-single-item">1 tsp flaky sea salt</li><li class="ingredients-single-item">250g fresh mozzarella cheese, sliced</li><li class="ingredients-single-item">3 large ripe tomatoes, sliced</li><li class="ingredients-single-item">30g fresh basil leaves</li><li class="ingredients-single-item">60ml balsamic glaze</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">25cm x 35cm baking tray</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the flour and salt. In a separate bowl, mix the warm water (about 38°C) with the yeast and allow to sit for 5 minutes until foamy. This activation step ensures your bread will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the yeast mixture into the flour along with 2 tablespoons of olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead vigorously for 8-10 minutes until smooth and elastic. The dough should bounce back when poked gently - this indicates proper gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, until doubled in size. The slow rise develops flavor and creates the characteristic airy texture of focaccia.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drizzle a baking tray with 1 tablespoon olive oil. Tip the dough onto the tray and gently stretch it to fill the corners. If it resists, let it rest for 10 minutes then try again - forcing it will tear the gluten strands you've developed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and let it rise again for 30 minutes. Meanwhile, preheat your oven to 220°C. After the second rise, use your fingertips to dimple the entire surface of the dough, pressing down firmly but not breaking through to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drizzle the remaining tablespoon of olive oil over the dough, sprinkle with dried herbs and flaky sea salt. Bake for 20-25 minutes until golden brown and cooked through. The internal temperature should reach 95°C if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the focaccia from the oven and allow to cool completely on a wire rack. The cooling period allows the crumb structure to set properly, making it easier to slice without compressing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once cooled, slice the focaccia horizontally to create top and bottom sandwich pieces. You should be able to make 4 generous sandwiches from the loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Layer each sandwich with slices of fresh mozzarella, tomato, and basil leaves. Season with freshly ground black pepper and drizzle generously with balsamic glaze. The combination of the herb-infused bread with the creamy cheese, acidic tomatoes, and sweet balsamic creates a perfect flavor balance.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Press the top piece of focaccia gently to compress the sandwich slightly, allowing the flavors to meld. Slice each sandwich diagonally for the most attractive presentation and enjoy immediately for the best texture and flavor.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make the focaccia bread ahead of time for my sandwich?
Yes, focaccia bread can be made 1-2 days in advance and stored in an airtight container. You can also freeze it for up to 1 month - simply defrost at room temperature and refresh in a warm oven for 5 minutes before assembling your Caprese sandwich.
What's the best way to prevent a soggy Caprese sandwich?
To prevent sogginess, pat tomato slices dry with kitchen paper before assembling. Layer mozzarella first against the bread as a moisture barrier, then add basil and tomatoes. Another tip is to drizzle the balsamic glaze just before serving rather than in advance.
What can I serve with a Mediterranean-style focaccia sandwich?
Complement your Mediterranean sandwich with side dishes like marinated olives, a simple green salad with lemon vinaigrette, roasted red pepper soup, or antipasti vegetables. For drinks, consider Italian sparkling water, Prosecco, or a light Pinot Grigio.
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