Cheese Focaccia
Indulge in the irresistible aroma and flavor of homemade Cheese Focaccia, a golden-brown Italian flatbread topped with gooey mozzarella, nutty Parmesan, and fragrant rosemary. Perfectly crisp on the outside and soft on the inside, this recipe combines the richness of olive oil with the savory notes of coarse sea salt and a comforting cheesy finish. With a preparation time of just 15 minutes (plus rising), this focaccia is a simple yet show-stopping addition to your dinner table, whether as a side dish, appetizer, or snack. Ideal for bread lovers and Italian cuisine enthusiasts, this easy-to-follow recipe will fill your kitchen with the comforting scents of freshly baked bread. Whether paired with soups, salads, or enjoyed on its own, this Cheese Focaccia will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 375 milliliters warm water
- 7 grams instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 60 milliliters olive oil
- 150 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh rosemary leaves
- 1 teaspoon coarse sea salt
Instructions
In a large bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit for 5 minutes or until it becomes foamy.
Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms.
Drizzle a bit of olive oil onto your hands and begin kneading the dough in the bowl or on a lightly floured surface for about 5 to 7 minutes, until smooth and elastic.
Grease a large bowl with a little olive oil and place the dough in it. Cover with a damp towel or plastic wrap. Let it rise in a warm area for 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper.
Punch down the risen dough and transfer it to the prepared baking tray. Stretch and press the dough to fit the tray, ensuring even thickness throughout.
Drizzle 2 tablespoons of olive oil over the prepared dough. Use your fingers to make dimples all over the surface.
Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the dough. Add the rosemary leaves and a sprinkle of coarse sea salt.
Bake in the preheated oven for 20 to 25 minutes, or until the focaccia is golden brown and the cheese is bubbling.
Remove from the oven and allow to cool on a wire rack for a few minutes before slicing.
Serve warm or at room temperature, and enjoy your homemade cheese focaccia.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 6179 mg | 269% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.7 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1696 mg | 130% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
