Focaccia with Cheese: A Simple, Flavorful Baked Treat

Focaccia with cheese is a flatbread baked with a savory blend of aromatic herbs, high-moisture dough, and melted dairy. The cheese adds richness, while the olive oil and salt create a caramelized crust. This handheld snack originated in Liguria and now features on menus worldwide.

Recipe Overview

Why This Recipe Works: The Art of Focaccia with Cheese

This recipe excels by combining traditional techniques with accessible ingredients. The high hydration dough creates a light crumb while the pre-bake cheese melts into flavorful pockets. Using a mix of flours adds subtle complexity and stability to rising. I developed this version after years of testing to eliminate the need for overnight proofing, making it practical for weeknight bakers. The olive oil-to-water ratio ensures rapid caramelization in the oven, locking in moisture and delivering that signature crunch.

Ingredients

Step-by-Step Instructions

Hydrate and Ferment

1. In a large bowl, whisk Italian 00 flour and bread flour.
2. Add warm water (105°F) and stir until mixture forms a thick shaggy dough.
3. Cover with kitchen towel and let rest 30 minutes for hydration.
4. Stir in softened butter and mix until fully incorporated.
5. Transfer dough to lightly floured surface and knead gently 5 minutes.

Shape and Top

1. Grease a baking sheet with olive oil and spread dough evenly to 10×12-inch rectangle.
2. Press fingers into dough to create dimples, drizzle with 1 tbsp olive oil.
3. Spread cubed mozzarella evenly across dough surface.
4. Pinch rosemary leaves and scatter over cheese with 2 tbsp sea salt.
5. Cover and rest for 20 minutes to let air pockets form.

Bake and Cool

1. Preheat oven to 400°F (200°C) with oven rack bottom third position.
2. Bake focaccia 20-25 minutes until deeply golden with crackled crust.
3. Brush additional olive oil on top while still warm from oven.
4. Let cool 10 minutes, then slice into 2-inch portions and serve.

Chef Tips for Perfect Results

• Use fresh mozzarella for superior meltability
• Adjust sea salt quantity based on cheese salinity
• Add 1 tbsp thyme to dry flour mix for earthy depth
• Rest dough at room temperature, not refrigerator

Common Mistakes to Avoid

Over-proofing flattens air pockets

• Preheat sheet <45°F: Fix check ambient temperature
• Under-dimming surface: Fix press dough firmly twice
• Using dried herbs only: Fix balance with fresh varieties
• Baking too low: Fix position rack in bottom third

Variations and Substitutions

Serving Suggestions and Pairings

Focaccia complements wine, beer, antipasto spreads, or tomato soup. For a full meal, create bruschetta using crushed tomatoes, basil, and olive oil. Best served at room temperature with a drizzle of balsamic glaze.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I use gluten-free flour?

Substitute 1/4 cup of each flour type with gluten-free blend. Reduce oil slightly to compensate for absorption differences

How do I know when it’s done?

Test doneness by tapping bottom of loaf. Crisp surface should give hollow sound when unmolten interior is set

What if my dough cracks?

Excess pressure during shaping creates fissures. Let dough relax longer after mixing, use flour sparingly when working

Can I make this ahead?

Shape and refrigerate unbaked dough for 1-2 days. Add 10 minutes to bake time after cold rise

Best cheese pairings?

Try Provolone for sharpness or ricotta for creaminess. Avoid hard cheeses that shrink during baking

Conclusion

Focaccia with cheese combines simple methods and quality ingredients into a versatile dish. Master dough hydration and proper dimpling to achieve perfect texture. Experiment with local cheeses and herbs for unique variations. Serve it alongside meals or as a cheese board staple for unforgettable flavor combinations.

Focaccia with Cheese: A Simple, Flavorful Baked Treat

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• Author: David Carter
• Total Time: 55
• Yield: 8 focaccia
• Diet: Vegetarian

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Description

This Italian flatbread features a soft, high-moisture crumb infused with rosemary and gooey melted cheese pockets. Topped with a caramelized olive oil crust, it’s a handheld snack that delivers lightness and richness in perfect harmony.

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Ingredients

1 1/2 cups Italian 00 flour
1 cup bread flour
1 1/4 cups warm water (105°F)
2 tbsp unsalted butter, room temperature
1 tbsp fresh rosemary, leaves removed and thinly sliced
2 tbsp coarse sea salt
8 oz fresh mozzarella cheese, cubed
1 tbsp ricotta cheese

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Instructions

Whisk 00 flour and bread flour in a large bowl
Add warm water and stir until thick shaggy dough forms
Cover with kitchen towel and let rest for 30 minutes
Stir in softened butter and mix until fully incorporated
Transfer dough to floured surface and knead gently for 5 minutes
Lightly grease baking sheet with olive oil
Spread dough evenly into 10×12-inch rectangle on sheet
Press fingers into dough to create dimples, drizzle with 1 tbsp olive oil
Spread cubed mozzarella evenly across the surface
Finely chop rosemary leaves and scatter over cheese with sea salt
Cover and rest for 20 minutes to develop air pockets
Preheat oven to 400°F (200°C) with rack in bottom third
Bake for 20-25 minutes until deeply golden

Notes

For a vegan version, substitute butter with applesauce and use dairy-free cheese
Use olive oil instead of butter in steps for a vegetarian alternative
Cool completely before slicing to allow cheese to set
Store in airtight container for up to 3 days

• Prep Time: 30
• Cook Time: 25
• Category: EASY RECIPES
• Method: Baking
• Cuisine: Italian