Herbed Focaccia Stuffed with Tomato and Provolone Cheese
Experience the perfect harmony of savory and aromatic flavors with this Herbed Focaccia Stuffed with Tomato and Provolone Cheese. This recipe takes classic focaccia to the next level by incorporating a delectable hidden layer of gooey provolone cheese and juicy cherry tomatoes, all nestled between two golden, herb-infused layers of dough. A fragrant sprinkle of fresh rosemary, thyme, and flaky sea salt adds extra depth, while dimpling the dough ensures a signature focaccia texture. With its crisp exterior, fluffy interior, and cheesy-tomato filling, this stuffed focaccia is perfect as a show-stopping appetizer, a hearty snack, or a side dish for your next Italian-inspired meal. Whether you're hosting guests or indulging in a cozy meal at home, this recipe delivers a delightful combination of textures and flavors that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Warm water
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 10 grams Salt
- 60 ml Olive oil
- 2 teaspoons Fresh rosemary
- 1 teaspoon Fresh thyme
- 200 grams Cherry tomatoes
- 200 grams Provolone cheese (sliced)
- 1 teaspoon Black pepper
- 1 teaspoon Flaky sea salt
Instructions
In a large mixing bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes, or until it becomes frothy.
Add the all-purpose flour, salt, and 30 ml of olive oil to the bowl. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough rises, slice the cherry tomatoes in half and toss them with 1 teaspoon of olive oil, black pepper, and a pinch of salt. Set aside.
Once the dough has risen, punch it down and divide it into two equal portions.
Grease a rectangular baking pan (about 9x13 inches) with olive oil. Roll out one portion of the dough to fit the pan and place it inside.
Layer the sliced provolone cheese evenly over the dough, leaving a small border around the edges.
Scatter the prepared cherry tomatoes evenly over the provolone layer.
Roll out the second portion of dough and place it over the tomatoes and cheese, pressing the edges to seal the two layers together.
Use your fingers to gently press dimples into the surface of the dough. Drizzle the remaining olive oil over the top.
Sprinkle the fresh rosemary, thyme, and flaky sea salt over the top of the dough.
Cover the pan with a clean towel and allow the focaccia to rise for another 30 minutes.
Preheat your oven to 220°C (425°F).
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and allow it to cool slightly before slicing and serving.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 152 mg | 3% | |
*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.
