Cheese Topped Focaccia Bread
Golden, Cheesy, and Irresistibly Aromatic: The Magic of Cheese-Topped Focaccia Bread
Imagine a soft, airy, olive oil-infused focaccia, generously studded with savory pockets of melted cheese and perhaps a sprinkle of fragrant herbs. This isn’t just bread; it’s an experience – a golden, crusty, and utterly irresistible delight that transforms any meal into a special occasion. This Cheese-Topped Focaccia Bread takes a classic Italian favorite and elevates it with a simple, yet profoundly satisfying, cheesy crown.
This recipe guides you through creating that signature focaccia texture: light and chewy on the inside, with a beautiful golden crust that boasts those characteristic dimples. The addition of cheese, whether it’s mozzarella, Parmesan, or a blend, melts into glorious pools, adding a layer of savory richness that perfectly complements the bread’s subtle flavor. Perfect as an appetizer, alongside a bowl of soup, or simply enjoyed on its own, this Cheese-Topped Focaccia Bread is a testament to the simple joy of homemade baking. Get ready to fill your kitchen with an incredible aroma and savor every cheesy, delightful bite!
- Prep Time: 8-12 hours
- Cook Time: 15 minutes
- Total Time: 12 hours
- Yield: 24 pieces 1x
- Category: Bread
Ingredients
Ingredients for Poolish:
- 2 cup water
- 2 cup flour
- 1/4 tsp active yeast
Ingredients for Final Dough:
- Poolish
- 2 2/3 cup all-purpose flour
- 1/3 cup olive oil
- 1 Tbsp brown sugar
- 2 1/4 tsp salt
- 1 1/2 tsp instant yeast
- 1 1/2 cup shredded cheese of choice
- olive oil
Instructions
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Prepare the Poolish: In a bowl, whisk together the ingredients for the poolish until well combined. Cover the bowl and let it rest at room temperature for 8 to 12 hours, or until it’s bubbly and active.
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Mix the Dough: After the poolish has rested, add the remaining dough ingredients to the bowl with the poolish. Using a stand mixer fitted with a dough hook, mix on low speed for 1 minute. Increase the speed to medium and continue mixing for 5 minutes, or until the dough pulls cleanly away from the sides of the bowl.
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First Fermentation (Bulk Proof): Lightly spray a large bowl with cooking spray. Form the dough into a ball and place it in the prepared bowl. Lightly spray the top of the dough with cooking spray. Cover the bowl and let the dough ferment at room temperature for 2 hours, or until it has doubled in size.
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Prepare the Pan & Initial Stretch: Lightly spray a large sheet pan with cooking spray, then drizzle 1 to 2 tablespoons of olive oil evenly over the bottom of the pan. Gently lift the dough from its bowl and begin to stretch it. Lay the dough flat on the prepared pan and stretch it as far as it will go without tearing. Cover the pan and let the dough rest for 20 minutes.
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Final Stretch & Rest: After resting, stretch the dough again, this time pushing it to the very edges of the pan. Gently drape the sides of the dough over the edges of the pan and let it rest for a few minutes. Then, carefully tuck the dough back inside the pan, shifting it to evenly distribute and cover the entire pan.
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Dimple and Proof: Drizzle 2 to 3 tablespoons of olive oil over the top of the dough and gently brush to cover the entire surface. Dimple the dough by pressing your fingertips almost to the bottom of the pan, being careful not to break through the dough. Cover the pan again and let the dough proof for 60 to 90 minutes, or until it has doubled in size and looks puffy.
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Bake the Focaccia: At least 15 minutes before baking, preheat your oven to 550°F (285°C). Uncover the proofed focaccia and bake for 5 minutes. After 5 minutes, lower the oven temperature to 400°F (200°C) and continue baking for another 8 minutes.
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Add Cheese & Finish Baking: Remove the focaccia from the oven and immediately sprinkle your choice of cheese generously over the top. Return the focaccia to the oven and bake for an additional 5 minutes, or until the cheese is melted and starts to turn golden brown.
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Cool and Serve: Carefully remove the focaccia from the oven and transfer it to a wire cooling rack. Let it cool completely before slicing. If desired, trim and discard the crispier edge pieces, or save them for snacking!
Notes
- Get creative with flavors with herbs if you are daring!
Keywords: Bread, Focaccia
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