Why make this recipe
Cheese Stuffed Focaccia is a delightful treat that brings joy to any table. With its soft, fluffy dough and gooey cheese filling, it’s perfect for sharing with family and friends. This bread is not just delicious; it’s also fun to make! You can customize it with your favorite herbs and cheese, making it a versatile snack or side dish. Whether enjoyed warm or at room temperature, this focaccia is sure to impress.
How to make Cheese Stuffed Focaccia
Ingredients
- 2 cups warm water
- 1 packet active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1/4 cup olive oil
- 2 cups shredded cheese (mozzarella, cheddar, or a mix)
- Herbs (rosemary, thyme, or sea salt for topping)
Directions
- In a bowl, combine warm water, yeast, and sugar. Let it sit until frothy, about 5-10 minutes.
- In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours until doubled in size.
- Preheat the oven to 450°F (230°C).
- Punch down the risen dough, then divide it into two halves. Roll out one half to fit your baking pan.
- Place the rolled-out dough in the pan, sprinkle with cheese, and cover with the second half of the dough rolled out.
- Let it rise for another 30 minutes.
- Top with herbs and drizzle with olive oil.
- Bake for 25-30 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
How to serve Cheese Stuffed Focaccia
Cheese Stuffed Focaccia is best served warm, right out of the oven. You can cut it into squares or wedges for easy serving. It pairs perfectly with soups, salads, or as an appetizer on its own. You can also enjoy it with dips like marinara or garlic butter for added flavor.
How to store Cheese Stuffed Focaccia
To keep your Cheese Stuffed Focaccia fresh, store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to a month. To reheat, pop it in the oven for a few minutes until warmed through.
Tips to make Cheese Stuffed Focaccia
- Make sure your water is warm but not hot to help the yeast activate properly.
- Knead the dough until it is smooth; this helps develop the gluten for a better texture.
- Feel free to experiment with different cheeses and herbs to personalize your focaccia.
- Use a baking stone if you have one for an even crispier crust.
Variation
You can add a variety of fillings like sun-dried tomatoes, olives, or spinach for extra flavor. You can also try different toppings or mix ins based on your tastes.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. The texture may be denser, so you might need to adjust the liquid slightly.
2. How do I know when the dough has risen enough?
The dough should double in size and feel light and airy when touched. You can also gently poke it; if it springs back slowly, it’s ready.
3. Can I make this recipe ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just remember to let it come to room temperature before baking.
Cheese Stuffed Focaccia
Ingredients
Dough Ingredients
- 2 cups warm water Make sure the water is warm but not hot.
- 1 packet active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour You can substitute whole wheat flour if desired.
- 1 tablespoon salt
- 1/4 cup olive oil Plus more for drizzling on top.
Filling Ingredients
- 2 cups shredded cheese (mozzarella, cheddar, or a mix) Feel free to experiment with different cheeses.
- Herbs (rosemary, thyme, or sea salt for topping)
Instructions
Preparation
- In a bowl, combine warm water, yeast, and sugar. Let it sit until frothy, about 5-10 minutes.
- In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours until doubled in size.
- Preheat the oven to 450°F (230°C).
Assembly and Baking
- Punch down the risen dough, then divide it into two halves. Roll out one half to fit your baking pan.
- Place the rolled-out dough in the pan, sprinkle with cheese, and cover with the second half of the dough rolled out.
- Let it rise for another 30 minutes.
- Top with herbs and drizzle with olive oil.
- Bake for 25-30 minutes until golden brown.
- Allow to cool slightly before slicing and serving.