Neapolitan Focaccia with Fresh Mozzarella and Basil

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Italian focaccia topped after baking with fresh mozzarella and fragrant basil, offering a soft, airy bread with creamy cheese bites. This Italian-inspired pizza recipe (vegetarian), ready in about 38 minutes, pairs All-purpose flour, Warm water, Active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 6 Italian cuisine 320 cal/serving

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Ingredients

3 cups All-purpose flour
1 cup (110°F) Warm water
2 1/4 tsp (1 packet) Active dry yeast
1/4 cup plus 2 tbsp Olive oil
1 1/2 tsp Salt
8 oz, sliced Fresh mozzarella
1/2 cup whole leaves Fresh basil leaves
1 tsp Coarse sea salt

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Instructions

Step 1: In a large bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm water (110°F). Let sit for 5 minutes until foamy.
Step 2: Add 3 cups all-purpose flour, 1 1/2 tsp salt, and 1/4 cup olive oil to the yeast mixture. Stir until a sticky dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
Step 3: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
Step 4: Preheat oven to 450°F. Transfer dough to a parchment-lined baking sheet and press it out evenly to about 1/2-inch thickness. Drizzle 2 tbsp olive oil over the surface and dimple the dough with your fingertips.
Step 5: Sprinkle 1 tsp coarse sea salt on top, then bake for 15-18 minutes until golden brown and crisp on edges.
Step 6: Remove from oven and immediately top with 8 oz sliced fresh mozzarella and 1/2 cup fresh basil leaves. Let cheese soften slightly before slicing and serving warm.