Flavored By Fatima

Let’s make lunch together 🤍
This caprese sandwich on fresh homemade sourdough focaccia is honestly better than most cafés—simple, fresh, and everything you want in one bite.

Save this for later and don’t forget to tag me when you make it.

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Sourdough Focaccia (1 Loaf – 9x13 pan)

Ingredients:

500g all-purpose or bread flour
375g water (room temp)
100g active sourdough starter (bubbly & fed)
10g salt
3 tbsp olive oil (plus more for pan + topping)

Instructions:

In a bowl, mix water and starter until milky. Add flour and mix until combined. Let it rest for 20–30 minutes (autolyse).

Add salt and 1 tbsp olive oil. Mix well until smooth. Cover and let it rest.

Over the next 2 hours, do 3–4 stretch and folds every 30 minutes.

Cover and let the dough rise at room temp for 4–6 hours until puffy and doubled (or refrigerate overnight for deeper flavor).

Generously oil a 9x13 pan. Transfer dough gently into the pan. Let it rest again for 1–2 hours until it spreads and becomes airy.

Preheat oven to 425°F. Drizzle olive oil over the dough and dimple with your fingers.

Bake for 20–25 minutes until golden brown. Cool slightly before slicing.

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Caprese Focaccia Sandwich

Ingredients:

Fresh focaccia bread
Heirloom tomatoes, sliced
Fresh mozzarella, sliced
Arugula
Pesto
Balsamic glaze
Olive oil
Salt & pepper

Instructions:

Slice tomatoes and season with salt and pepper. Let them sit for a few minutes to release their juices.

Slice focaccia in half and spread a generous layer of pesto.

Layer tomatoes, then mozzarella slices.

In a bowl, toss arugula with olive oil, salt, and pepper. Add on top.

Drizzle balsamic glaze and a little more olive oil.

Close the sandwich, press gently, slice, and enjoy.

I was just trying to film a simple caprese sandwich…
and then gravity said not today 😅

Be honest… would you have laughed too? 🤣