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warm caprese sourdough focaccia bread with green pesto and cherry tomatoes, sliced on a wooden cutting board, with a large basil plant and a bowl of green pesto

Way back when I first started my sourdough journey, making focaccia bread was what you did with very over-fermented sourdough. Today, focaccia has become so popular that we make it on purpose, LOL. It makes excellent sandwiches, and Ian and I are always trying new flavor combinations.

Hi friends! I can’t wait for you to try this Easy Caprese Sourdough Focaccia with Pesto Sauce bread. It’s one of those recipes that hits all the notes: simple to make, bursting with fresh, garden-picked flavor, and the kind of bread that disappears in one sitting. Think crusty, airy sourdough focaccia, pools of melted mozzarella, roasted cherry tomatoes that burst like little flavor bombs, and a generous drizzle of basil-forward pesto sauce.

It’s everything I love about summer….on a slice of bread.

Whether you’re looking for a show-stopper for a picnic, a savory side for your weekend dinner, or just a way to use up the mountain of sourdough starter and herbs on your counter, this one is for you. It’s comfort food that still feels light. Elegant enough for company, but still a cozy treat on the couch with a glass of wine.

Let’s dive in.

Why you will love this Easy Caprese Sourdough Focaccia with Pesto Sauce Recipe:

Name: Easy Caprese Sourdough Focaccia with Pesto Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients: 150 g bubbly fed starter (about 2/3 cup); 370 g warm water (about 1-1/2 cups); 500 g bread flour (about 3-3/4 cups); 10 g sea salt (2-1/4 tsp); 80 g extra-virgin olive oil (1/4 cup plus 2 tablespoons); 80 - 100 g Fresh green pesto (about 1/2 cup); 7 cherry tomatoes - (sliced in half); 200 g mozzarella cheese - shredded (about 1-3/4 cup); 40 g parmesan cheese (about 1/2 cup); additional shredded Mozzarella cheese (sprinkle on top before baking)

This Caprese-style sourdough focaccia is what I call a mood bread. It looks gorgeous, smells divine, and tastes even better. Here’s why it’s a keeper:

It’s EASY: 4 ingredients for the bread, no crazy tools, easy-to-follow steps, and it’s SO fun to do the dimpling. The dough develops flavor and structure overnight while you sleep.
100% SOURDOUGH: no commercial yeast. You’ll get that tangy, chewy focaccia texture that just can’t be faked with commercial yeast. Plus, the health benefits of sourdough.
That Caprese Combo: Juicy tomatoes, fresh mozzarella, fragrant basil…classic, yet so good. The creamy cheese contrasts perfectly with the crisp crust.
Customizable: Don’t have tomatoes? Use roasted red peppers. Want more cheese? Add a layer of burrata at the end. You do you!
Herby Pesto: Adds a hit of brightness, earthiness, and richness all at once.

BAKER’S TIMELINE

picture of 3 white bowls and a glass measuring cup filled with salt, starter, water and bread flour to make sourdough focaccia bread

Ingredients for the Easy Caprese Sourdough Focaccia with Pesto Sauce:

Focaccia dough: This recipe has a higher water content than my usual sourdough recipe. For this reason, I suggest using a bread flour with 12.5% protein. If you are substituting all-purpose flour, then reduce the water by about 30g.

Cheese: You want to shred mozzarella cheese for this bread. I use whatever mozzarella we have in the fridge. If we are having a special dinner, I sometimes use Burrata or fresh mozzarella to take it up a notch. Shred your cheese. Pre-shredded mozzarella is coated with an anti-caking agent which can make it harder to melt.

Pesto: In the winter, if I don’t have a basil plant growing (which is never, LOL), I sometimes use store-bought – BUT – homemade is so much better. I share my favorite Fresh Pesto recipe HERE.

Tomatoes: We garden, and usually have about 12 – 16 plants on the go. I like the visual, decorative appeal of cherry tomatoes, but any fresh tomatoes will do.

Olive Oil: Use a high-quality olive oil; you will notice the flavor in your bread. I like to use extra-virgin olive oil.

How to Make Easy Caprese Sourdough Focaccia with Pesto Sauce:

Feed your sourdough starter: You will need 150g of active sourdough starter for this recipe. I usually feed my starter in the morning around 8:00 a.m. so I can start making the bread at 5:00 p.m. Our house is usually around 70°.

Mix the Dough: Using a kitchen scale, add 150g of ripe sourdough starter to 370g of warm water. Mix well, then add 500g of bread flour and 10g of sea salt. Mix into a sticky dough. Cover with plastic wrap or a damp kitchen towel and let rest for 30 – 60 minutes.

NOTE: Making focaccia is very time forgiving, so if you don’t get to a step right on schedule, don’t worry.

Stretch and Folds: Over the next two hours, complete four sets of stretch and folds. As this dough has high hydration, it will be very sticky, so wet your hands with water before you start.

Add the Cheese: Two thoughts here. If you want your cheese evenly distributed throughout your bread, then add it during the 3rd stretch and fold. I like to wait and dimple it in when I transfer the bread to the baking vessel, mostly because I enjoy dimpling. Try it both ways to decide which one you prefer.

Bulk Fermentation: Place the plastic wrap over your bowl, then place it in a warm spot in your kitchen to ferment overnight. The dough should double in size, have a domed top, and be full of bubbles. If you are using a glass bowl, you should see lots of bubbles on the underside.

NOTE: I prefer the long fermentation for it’s additional health benefits, which makes the bread easier to digest. If you are in a time crunch, you can reduce this time to 1.5 to 2 hours.

Shaping: Use olive oil to generously oil the entire bottom and sides of the pan. I use a 9″ x 13″ glass baking pan. Metal, glass, or ceramic: it doesn’t matter, as they all work. You can even bake this bread in a 12-inch cast iron skillet if you prefer. Try it, it’s fantastic. Turn the dough out into the greased pan, oil your fingers, and slowly stretch the dough to the edges of the pan. Next, pour the remaining olive oil (approximately 2 tablespoons or 30 g) over the dough. Use your fingers to spread it over the top, then lightly dimple the bread with your fingers.

NOTE: If your baking pan tends to stick, consider lining it with parchment paper.

Second Option for Adding the Cheese: This is where I typically add my shredded mozzarella cheese. I sprinkle it on top of the dough and use my oily fingers to dimple it into the dough. It’s good, greasy fun, haha.

Second Proof: Cover with plastic wrap and let it sit for 3-5 hours, until it has doubled in size. It will be very puffy and bubbly. If it isn’t, move it to a warmer spot and let it sit for an additional couple of hours.

Note: If baking now doesn’t fit into your schedule, cover the dough tightly and place it in the fridge for up to 48 hours. When you are ready to bake, bring the dough back to room temperature first. Extending the cold fermentation period adds more sourdough flavor, the bread texture will be softer and bubbly, and it makes the bread easier to digest.

Top and Dimple the Dough: Once your dough is puffed up, covered with air bubbles, and super jiggly – just like over-fermented sourdough, you are ready to add the remaining toppings and bake.

First: Preheat your oven to 425°.
Next: Spread pesto over the dough surface, oil your hands, and dimple it in.
Then: Slice your cherry tomatoes in half and add them cut side down in a pattern across the dough. I do rows of 3 x 5.
Finally: Sprinkle the top of the dimpled focaccia with a bit of extra shredded mozzarella. I like to add a light sprinkle of parmesan too, for its strong, nutty, and salty flavor.

Bake the Focaccia: When your oven has reached temp, bake the uncovered caprese focaccia bread for 25 – 30 minutes. It should be bubbly and crispy with a light golden-brown top. The center of the bread should read at least 200°.

I like to let the baked focaccia set for 5 – 10 minutes before removing it from the pan and letting it cool on a wire rack. Or – you can eat it warm right from the pan, as we often do, because we can’t wait, haha, but be careful – those little tomatoes are super hot.

Here is today’s Easy Caprese Sourdough Focaccia with Pesto Sauce YouTube video:

Serving suggestion:

When we have company, I like to slice the bread into squares, with a cherry tomato smack in the middle of each square, then I top each piece with a fresh basil sprig. I place these on a large wooden breadboard. This is a beautiful presentation for the center of your table, like edible decor that invites people to gather and enjoy. Consider adding side bowls for balsamic dipping, too.

Inclusions, Swaps & Tips:

You can substitute anything you want – it’s your bread. Around here, it’s usually a “clean out the fridge” type of bread. Try different toppings to determine your favorite. Here are some suggestions we have tried.

Pesto: Not a fan? Or don’t have any? After you oil the top of the bread, try sprinkling my Italian Herb Seasoning blend. Try cashews instead of pine nuts for a softer nuttier flavor.

Cheese: Fresh Mozzarella is classic, but here are a few twists:

Burrata: Add after baking, so it doesn’t melt to much.
Fontina or Gruyere: Great Melters with deeper flavor.
Vegan cheese: If Dairy-free is your thing, go for a cashew-based mozzarella – there are some great options now.

Tomatoes:

Cherry or grape tomatoes are my go-to, but:

Sun-dried tomatoes (in oil) work great for a chewy, umami hit
Heirloom slices are beautiful – just remove any excess moisture before baking.

For a more pronounced tomato presence in your finished loaf, slice plum or beefsteak tomatoes and cover the top of the bread. Once baked, top with fresh chopped basil for a more traditional caprese-style focaccia.

How to store leftovers:

Haha, that’s like giving instructions for storing leftover wine! What leftovers?

Well, if you have leftovers, it’s fine left out on the counter for 24 hours. After that, I wrap the pieces individually in plastic wrap and store them in a zip-lock bag or an airtight container in the freezer for up to 3 months. To use, let them thaw and warm up before serving.

Easy Caprese Sourdough Focaccia with Pesto Sauce Recipe

detailed instructions and video on how to make the Easy Caprese Sourdough Focaccia with Pesto Sauce bread

Print Pin Rate

Cuisine: Italian

Prep Time: 20

Cook Time: 30

Fermentation Time: 1 5

Servings:

Author: Sandi

Ingredients

150 g bubbly fed starter about 2/3 cup
370 g warm water about 1-1/2 cups
500 g bread flour about 3-3/4 cups
10 g sea salt 2-1/4 tsp
80 g extra-virgin olive oil 1/4 cup plus 2 tablespoons
80 – 100 g Fresh green pesto about 1/2 cup
7 cherry tomatoes – sliced in half
200 g mozzarella cheese – shredded about 1-3/4 cup
40 g parmesan cheese about 1/2 cup
additional shredded Mozzarella cheese sprinkle on top before baking

Instructions

Feed your sourdough starter: You will need 150g of active sourdough starter for this recipe. I usually feed my starter in the morning around 8:00 a.m. so I can start making the bread at 5:00 p.m.
Mix the Dough: Using a kitchen scale, add 150g of ripe sourdough starter to 370g of warm water. Mix well, then add 500g of bread flour and 10g of sea salt. Mix into a sticky dough. Cover with plastic wrap or a damp kitchen towel and let sit for an hour or so.
Stretch and Folds: Over the next two hours, complete four sets of stretch and folds. As this dough has high hydration, it will be very sticky, so wet your hands with water before you start.
Add the Cheese: Two thoughts here. If you want your cheese evenly distributed throughout your bread, add it now during the third stretch and fold. I like to wait and dimple it in when I transfer the bread to the baking vessel, mostly because I enjoy the process of dimpling. Try it both ways to decide which one you prefer.
Bulk Fermentation: Place the plastic wrap over your bowl, then place it in a warm spot in your kitchen to ferment overnight. The dough should double in size, have a domed top, and be full of bubbles. If you are using a glass bowl, you should see lots of bubbles on the underside.
NOTE: I prefer the long fermentation for it’s additional health benefits, which makes the bread easier to digest. If you are in a time crunch, you can reduce this time to 1.5 to 2 hours.
Shaping: Use olive oil to generously oil the entire bottom and sides of the pan. I use a 9″ x 13″ glass baking pan. Metal, glass, or ceramic: it doesn’t matter, as they all work. You can also bake this bread in a 12-inch cast-iron skillet if you prefer. Try it, it’s fantastic.
Turn the dough out into the greased pan, oil your fingers, and slowly stretch the dough to the edges of the pan. Next, pour the remaining olive oil (approximately 2 tablespoons or 30 g) over the dough. Use your fingers to spread it over the top, then lightly dimple the bread with your fingers.
NOTE: If your baking pan tends to stick, consider lining it with parchment paper.
Second Option for Adding the Cheese: This is where I typically add my shredded mozzarella cheese. I sprinkle it on top of the dough and use my oily fingers to dimple it into the dough. It’s good, greasy fun, haha.
Second Proof: Cover with plastic wrap and let it sit for 3-5 hours, until it has doubled in size. It will be very puffy and bubbly. If it isn’t, move it to a warmer spot and let it sit for an additional couple of hours.
Note: If baking now doesn’t fit into your schedule, cover the dough tightly and place it in the fridge for up to 48 hours. When you are ready to bake, bring the dough back to room temperature first.
Top and Dimple the Dough: Once your dough is puffed up, covered with air bubbles, and super jiggly, just like over-fermented sourdough, you are ready to add the remaining toppings and bake.
First: Preheat your oven to 425°F.
Next: Spread pesto over the dough surface, oil your hands, and dimple it in.
Then: Slice your cherry tomatoes in half and add them, cut side down, in a pattern across the dough. I do rows of 3 x 5.
Finally: Sprinkle more shredded mozzarella. I like to add a light sprinkle of parmesan too, for its strong, nutty, and salty flavor.
Bake the Focaccia: When your oven has reached the desired temperature, bake the uncovered Caprese Focaccia bread for 25–30 minutes. It should be bubbly and crispy with a light golden-brown top. The center of the bread should read at least 200°.
Let the baked focaccia set for 5–10 minutes before removing it from the pan and allowing it to cool on a wire rack. You can eat it warm right from the pan, as we often do, because we can’t wait, haha, but be careful – those little tomatoes are super hot.

Final Thoughts:

This Caprese Sourdough Focaccia is the kind of bread that feels like a win. It smells like summer, it looks like a masterpiece, and it tastes like something straight out of a cozy Italian trattoria. It’s the kind of thing that makes people pause mid-bite and go: “Wait – did you make this?!”

Yes. Yes, you did.

If you make this recipe, I’d love to see it! Tag me on Instagram: @the_sourstrawberry and let’s celebrate sourdough together.

Until next time, happy baking and big love from my messy kitchen to yours.