How do I achieve a fluffy texture in focaccia?

Ensuring the dough rises fully, kneading well, and using active dry yeast helps develop a light, airy crumb.

Can I substitute the fresh herbs with dried ones?

Yes, dried Italian herbs can replace fresh ones but use about one-third the amount for balanced flavor.

Mozzarella and parmesan provide a melty, savory combination, but variations like fontina or provolone also work well.

Olive oil adds moisture to the dough and richness to the topping, contributing to the focaccia’s tender crust and flavor.

Cool slightly before slicing and store in an airtight container or wrap to preserve moisture.

A fluffy, golden Italian bread topped with a blend of cheeses and aromatic herbs, perfect as an appetizer or side.

This recipe quickly became a favorite in my house, especially during family gatherings when everyone enjoys fresh warm focaccia.

Dough: 3 ½ cups (440 g) all-purpose flour, 1 ¼ cups (300 ml) warm water, 2 ¼ tsp (1 packet 7 g) active dry yeast, 2 tsp sugar, 1 ½ tsp fine sea salt, ¼ cup (60 ml) extra-virgin olive oil plus more for greasing
Topping: 1 cup (100 g) shredded mozzarella cheese, ½ cup (50 g) grated parmesan cheese, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 2 tbsp extra-virgin olive oil, 1 tsp flaky sea salt, freshly ground black pepper to taste

Step 1:: In a large bowl, combine warm water, sugar, and yeast. Stir and let sit until foamy, about 5 minutes.
Step 2:: Add flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
Step 3:: Transfer dough to a lightly floured surface and knead for 8 10 minutes until smooth and elastic.
Step 4:: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
Step 5:: Preheat oven to 425°F (220°C). Grease a 9x13-inch (23x33 cm) baking pan with olive oil.
Step 6:: Punch down the dough and transfer to the pan. Stretch the dough to fit the pan, then use your fingers to dimple the surface.
Step 7:: Drizzle 2 tbsp olive oil over the top. Sprinkle evenly with mozzarella, parmesan, chopped herbs, flaky salt, and black pepper.
Step 8:: Let the dough rest for 15 minutes.
Step 9:: Bake for 22 25 minutes or until golden brown and the cheese is bubbling.
Step 10:: Let cool slightly before slicing. Serve warm or at room temperature.

Our family loves making this focaccia together on weekends and enjoying it fresh out of the oven with olive oil and balsamic vinegar dipping sauce.

Large mixing bowl, wooden spoon, 9x13-inch baking pan, kitchen towel, measuring cups and spoons

Contains wheat (gluten), dairy (mozzarella, parmesan). Check cheese labels for vegetarian rennet if required.

Calories: 260 per serving, Total Fat: 11 g, Carbohydrates: 32 g, Protein: 8 g

This Cheesy Herb Focaccia is sure to impress with its golden crust and melted cheese top. Perfect for any meal or snack.

→ How do I achieve a fluffy texture in focaccia?: Ensuring the dough rises fully, kneading well, and using active dry yeast helps develop a light, airy crumb.
→ Can I substitute the fresh herbs with dried ones?: Yes, dried Italian herbs can replace fresh ones but use about one-third the amount for balanced flavor.
→ What cheeses work best as toppings?: Mozzarella and parmesan provide a melty, savory combination, but variations like fontina or provolone also work well.
→ Is olive oil important in the dough and topping?: Olive oil adds moisture to the dough and richness to the topping, contributing to the focaccia’s tender crust and flavor.
→ How do I prevent the focaccia from drying out after baking?: Cool slightly before slicing and store in an airtight container or wrap to preserve moisture.