Introduction
Oh, the smell of freshly baked bread! Does anything get better than that? Especially when it’s warm, chewy, and loaded with gooey, melty cheese. This cheese focaccia bread recipe is one of those comforting kitchen hugs that always brings a smile to my face. It reminds me of cozy weekend mornings, movie nights, or just a simple Tuesday when you need a little pick-me-up. And the best part? It’s surprisingly simple to whip up, even if you’re new to bread making!
Why You’ll Love This Recipe
- Fast: While it needs to rise, the active prep time is super minimal.
- Easy: No fancy equipment or complicated techniques required.
- Giftable: Wrap up a warm loaf and you’ve got an instant crowd-pleaser or a thoughtful homemade gift.
- Crowd-pleasing: Seriously, who can resist cheesy bread? It’s a guaranteed hit with everyone!
Ingredients
Gathering your ingredients is the first step to baking bliss. Here’s what you’ll need for this cheesy delight:
- 1 cup warm water: Not too hot, not too cold – just right for waking up our yeast!
- 2 teaspoons yeast: The magic ingredient that makes our bread light and airy.
- 1 teaspoon sugar: A little food for the yeast to get things going.
- 2 ½ cups bread or all-purpose flour: Both work beautifully, giving you a lovely tender crumb.
- 1 ½ teaspoons salt: Essential for flavor and structure.
- 3 tablespoons olive oil, divided: For richness in the dough and that irresistible, slightly crispy bottom.
- 1 ½ cups shredded mozzarella cheese: Get ready for that classic cheesy pull!
- ½ cup shredded Parmesan or Asiago cheese: For a salty, nutty depth of flavor.
- Optional dried herbs: These are my secret weapon for extra flavor!
- ¼ – ½ teaspoon garlic powder: Because everything is better with garlic!
- ½ teaspoon oregano: A little bit of Italian sunshine.
- Basil, rosemary, and thyme: Feel free to mix and match your favorites!
How to Make It
Alright, apron on! Let’s get baking. Follow these simple steps and you’ll have warm, cheesy focaccia in no time.
Step 1: Wake Up the Yeast
In a big bowl (your largest one works best!), pour in the warm water. Sprinkle the yeast and sugar over the top. Give it a gentle stir, then let it sit for about 5-10 minutes. You want to see it get nice and foamy – that means your yeast is alive and ready to work its magic!
Step 2: Mix the Dough
Now, add the flour, salt, and 2 tablespoons of the olive oil to that foamy yeast mixture. Stir everything together until it looks like a shaggy, rough dough. Don’t worry if it’s a bit sticky at this stage.
Step 3: Knead for Fluffiness
Lightly dust your clean countertop with some flour. Turn out your shaggy dough onto the floured surface. Now, it’s time to knead! Fold the dough over onto itself, push down with the heels of your hands, rotate, and repeat. You’ll want to do this for about 5-7 minutes until the dough feels smooth and elastic. It’s like giving your dough a good massage!
Step 4: Let It Rise and Shine
Lightly grease another clean bowl with the remaining 1 tablespoon of olive oil. Pop your kneaded dough into the bowl and turn it to coat it in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Find a warm, cozy spot for it to rise – I usually pop mine in my slightly warm oven (turned off, of course!) or near a sunny window. Let it sit for 1 to 1.5 hours, or until it has puffed up and doubled in size. It’s so satisfying to see it grow!
Step 5: Get the Oven Ready
While your dough is having its nice long rest, preheat your oven to 425°F (220°C). This nice hot temperature will give us that perfect golden crust.
Step 6: Prepare Your Pan
Grab a 9×13 inch baking pan and grease it well with a little more olive oil. This prevents sticking and adds to that lovely texture.
Step 7: Shape the Dough
Once your dough has doubled, gently punch it down. This deflates it a bit. Then, carefully press the dough into your prepared baking pan. Try to spread it out evenly to fill the pan.
Step 8: Create the Dimples
Drizzle a little more olive oil over the top of the dough. Now, dip your fingertips in a bit of olive oil and gently press them into the dough all over, creating those classic focaccia dimples. This is where the magic happens and the cheese will settle in!
Step 9: Load Up the Cheese!
Time for the star of the show! Sprinkle the shredded mozzarella and Parmesan (or Asiago) cheeses evenly over the dimpled dough. Go on, be generous!
Step 10: Add Your Herbs (If You’re Using Them!)
If you’re adding those optional dried herbs and garlic powder, sprinkle them over the cheese now. This adds another layer of delicious flavor.
Step 11: Bake to Golden Perfection
Pop your pan into the preheated oven and bake for 20-25 minutes. You’re looking for a beautiful golden brown color and cheese that’s all melted and bubbly. It will smell absolutely amazing!
Step 12: Cool and Enjoy
Let the focaccia cool in the pan for a few minutes before slicing and serving. This makes it easier to cut and prevents you from burning your fingers on that molten cheese!
Substitutions & Additions
This recipe is fantastic as is, but you can totally play around with it! Here are some ideas:
- Flour: If you don’t have bread flour, all-purpose flour is a perfectly fine substitute.
- Cheese: Feel free to use other cheeses like cheddar, provolone, or even a sprinkle of crumbled feta!
- Herbs: Fresh herbs are also wonderful! Chop them finely and mix them into the dough or sprinkle on top with the cheese.
- Toppings: Try adding some thinly sliced cherry tomatoes, olives, or even some caramelized onions before baking for extra flair!
Tips for Success
A few little tricks can make your cheese focaccia even more amazing:
- Warm Water is Key: Make sure your water is warm, but not hot. Too hot and it will kill the yeast; too cold and it won’t activate.
- Don’t Over-Flour: When kneading, resist the urge to add too much extra flour. A slightly sticky dough is good, as it leads to a lighter bread.
- Proper Rising: Give the dough enough time to rise in a warm place. This is crucial for a light and airy texture.
- Dimple Deeply: Press your fingers all the way down to the bottom of the pan when creating the dimples to ensure pockets of delicious olive oil and cheese.
- Prep Ahead: You can mix the dough and let it do its first rise the night before. Punch it down, cover it, and refrigerate it. In the morning, let it come to room temperature for about 30-60 minutes before pressing it into the pan and proceeding with the recipe.
How to Store It
Once your delicious cheese focaccia has cooled, you can store any leftovers at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2 days. If you live in a warm climate or want it to last a bit longer, you can store it in the refrigerator for up to 4 days. To reheat, pop a slice in the oven or a toaster oven for a few minutes until warm and re-crisped.
FAQs
Got questions? I’ve got answers!
- Can I make this focaccia ahead of time? Yes! You can prepare the dough up to the point of its first rise, then cover and refrigerate it overnight. Let it sit at room temperature for about an hour before pressing it into the pan and continuing with the recipe.
- What’s the best way to get crispy edges on my focaccia? Ensure your baking pan is well-greased with olive oil, and don’t be shy with the oil drizzle on top. Baking in a hot oven also contributes to that lovely crispiness.
- Can I use a food processor for this recipe? While this recipe is designed to be made by hand, you can definitely use a stand mixer with a dough hook or a food processor to knead the dough. Just be careful not to overmix!
Cheese Focaccia Bread
Equipment
- Large bowl for mixing and rising
- clean countertop for kneading
- plastic wrap or kitchen towel for covering the dough
- 9x13 inch baking pan
- Oven preheated to 425°F (220°C)
Ingredients
For the Dough
- 1 cup warm water not too hot, not too cold
- 2 teaspoons yeast
- 1 teaspoon sugar
- 2.5 cups bread or all-purpose flour
- 1.5 teaspoons salt
- 3 tablespoons olive oil divided, for dough and pan
For the Topping
- 1.5 cups shredded mozzarella cheese
- 0.5 cup shredded Parmesan or Asiago cheese
Optional Herbs
- 0.25 teaspoon garlic powder or up to 0.5 teaspoon
- 0.5 teaspoon oregano
- basil, rosemary, and thyme fresh or dried, to taste
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Grease another bowl with 1 tablespoon of olive oil. Place dough in the bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Preheat oven to 425°F (220°C).
- Grease a 9x13 inch baking pan with olive oil.
- Gently punch down the risen dough and press it evenly into the prepared baking pan.
- Drizzle more olive oil over the dough and create dimples by pressing fingertips into the dough all over.
- Sprinkle mozzarella and Parmesan (or Asiago) cheeses evenly over the dough.
- Sprinkle optional garlic powder and herbs over the cheese.
- Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
- Let cool in the pan for a few minutes before slicing and serving.