Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy No-Knead Caprese Focaccia with Burrata, Pesto & Balsamic Glaze
Fluffy no-knead focaccia topped with juicy tomatoes, creamy burrata, fresh pesto, and a drizzle of balsamic glaze — a Caprese twist that’s as easy as it is irresistible.
If you love the flavors of a classic Caprese salad, you’re going to adore this Italian Easy No-Knead Caprese Focaccia.
Soft, airy, and golden, this focaccia is bursting with flavor thanks to a slow, overnight rise that develops a tender, pillowy interior and a crispy, olive oil–kissed crust.
What makes it so good is the combination of simple, high-quality ingredients—Colavita extra virgin olive oil, ripe cherry tomatoes, creamy burrata, fresh pesto, and sweet balsamic glaze—layered on top of a perfectly airy bread.
It’s the ultimate blend of fresh Italian flavors in every bite, yet it’s surprisingly easy to make.
The dough itself is simple to whip up: warm water, yeast, a touch of honey, salt, olive oil, and bread flour. After mixing, the dough rests briefly before undergoing a series of stretch-and-folds, a gentle technique where you grab one side of the dough, stretch it upward, and fold it over itself, then rotate and repeat on all sides. This helps build structure without traditional kneading.
After a few rounds, a coil fold shapes the dough into a smooth ball by lifting the center so the edges hang and fold under themselves, almost curling like a coil—this encourages more air bubbles and a light, airy crumb.
After these folds, the dough is oiled and refrigerated overnight, allowing flavors and texture to develop fully.
The next day, the dough is transferred to a generously oiled pan, proofed until doubled in size, and topped with halved cherry tomatoes and flaky sea salt. Baking produces a golden, fragrant focaccia that’s irresistible straight from the oven. The finishing touches—torn burrata, a spoonful of vibrant Colavita pesto, a drizzle of balsamic glaze, red pepper flakes, and fresh basil—bring the classic Caprese salad to life on bread.
Topping options are endless, from roasted vegetables and olives to fresh herbs.
Leftover focaccia keeps beautifully at room temperature in an airtight container for 1–2 days, and can be reheated or toasted for a warm, chewy treat. Make sure to no add any topping until ready to serve!
Perfect for lunch, entertaining, or a special weekend breakfast, this Italian focaccia combines simplicity, flavor, and that irresistible fresh-from-the-oven magic.
Ready to try this too?!? Here is the recipe for you!
Video recipe
Easy No-Knead Caprese Focaccia with Burrata, Pesto & Balsamic Glaze
Fluffy no-knead focaccia topped with juicy tomatoes, creamy burrata, fresh pesto, and a drizzle of balsamic glaze — a Caprese twist that’s as easy as it is irresistible.
Servings:
4
Prep Time
30 min
Cook Time
25 min
Resting Time
24 hr
Total Time
24 hr, 55 min
Ingredients
- 1 1/3 cups (320 ml) warm water
- 1 teaspoon active dry yeast
- 1 teaspoon honey
- 1 tablespoon Colavita extra virgin olive oil (plus more for drizzling)
- 2 teaspoons salt
- 3 1/4 cups (400 g) bread flour
- 8 oz (225 g) cherry tomatoes, halved
- Flaky sea salt, to taste
- 2 burrata balls
- 2 tablespoons Colavita pesto
- Balsamic glaze, to taste
- Red pepper flakes, to taste
- Fresh basil, to taste
Instructions
- Make the dough: In a large mixing bowl, whisk together the warm water, yeast, and honey until dissolved. Add the olive oil and salt, mixing to combine. Stir in the flour until a sticky dough forms and no dry flour remains. Cover with a kitchen towel and let rest for 15 minutes.
- Stretch and fold: Perform a stretch and fold: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. Let the dough rest for 15 minutes. Repeat this process 2–3 more times, resting 15 minutes between each fold.
- After the last fold, perform a gentle coil fold to shape the dough into a smooth ball: slide your hands under the middle of the dough, lift it up so the ends naturally hang down, and let it fold under itself, almost like it’s curling or coiling. You then rotate the bowl and repeat from another angle. Drizzle with olive oil, turning to coat, then cover tightly with plastic wrap. Refrigerate overnight (12–36 hours)
- The next day, remove the dough from the fridge. Transfer to a well-oiled 9×13-inch pan lined with parchment paper. Gently fold the dough onto itself by lifting it in the middle to smooth the top. Cover with a towel or baking sheet and proof at room temperature until doubled in size, about 2 hours.
- Preheat the oven to 425°F (220°C).
- Drizzle the dough generously with olive oil and dimple it with your fingers. Scatter the halved cherry tomatoes across the surface and sprinkle with flaky sea salt. Bake in the lower-middle rack for 20–25 minutes, or until golden brown. (Tip: If browning too quickly, move the pan lower; if too pale, move it higher.)
- Transfer the baked focaccia to a cooling rack. Cut into 4 large rectangles (or smaller pieces). Top each piece with torn burrata, a spoonful of pesto, a drizzle of balsamic glaze, red pepper flakes, and fresh basil. Buon appetitio
