Focaccia with cheese

Name: Focaccia with cheese - Ioana C.
Ingredients: 500 g white flour; 25 g fresh yeast; 200 ml warm water; 100 ml oil; 1 tablespoon sugar; 1 tablespoon salt; 1 egg; 200 g cheese; 1 egg for brushing; salt; sesame; and dried basil for sprinkling on top.

Appetizers - Focaccia with cheese by Ioana C. - Recipia

A few times a year, I make cheese focaccia, especially when I need something filling that everyone will enjoy. It's one of those recipes I return to because it doesn't require expensive ingredients or too much attention. Plus, it pairs well with any meal, with or without complicated sides. After testing several variations, I settled on this one, adapted slightly from Diana to suit my family's tastes. Quick Info Total time: about 2 hours (including rising) Preparation time: 20 minutes Rising time: at least 50 minutes (two stages) Baking time: 25-30 minutes at 175-180°C Servings: 8-10 pieces, depending on how you cut it Difficulty: easy Recipe type: savory yeast dough, suitable for lunch or dinner Ingredients 500 g all-purpose flour 25 g fresh yeast 1 tablespoon salt 1 tablespoon sugar 200 ml lukewarm water 100 ml oil (I use sunflower oil) 1 egg (for the dough) 200 g cheese 1 egg (for brushing on top) salt for sprinkling sesame seeds for the base and topping dried basil Instructions 1. Dissolve the fresh yeast in a bowl with sugar, salt, and lukewarm water. Stir gently and let sit for a few minutes to activate the yeast. 2. Add the oil and egg, mix with a whisk or a large spoon, then gradually incorporate the flour. Knead until you get a soft, elastic dough that isn't sticky. Don't add more flour once the texture is right, to avoid it becoming tough when baked. 3. Cover the bowl with a clean towel and let the dough rise in a warm place for at least 30 minutes, until it doubles in size. It depends on the kitchen temperature, but usually, it rises quickly. 4. Grease the baking tray with oil. Sprinkle a thin layer of sesame seeds on the bottom of the tray. 5. Stretch the dough directly in the tray with your hands until it reaches about the thickness of a finger. I prefer not to use a rolling pin to avoid pressing it too hard. 6. Cut the cheese into suitable pieces (about 2-3 cm) and place them evenly on the surface of the dough. Pressing them into the dough helps prevent them from burning on top and keeps them soft. 7. With a sharp knife, score lines for portioning directly through the dough without touching the tray. They don't need to be very deep, just enough to mark the portions. 8. Press the cheese into the dough again to secure it well. 9. Beat the egg for brushing, apply it to the surface with a brush or the back of a spoon. Sprinkle a little salt, dried basil, and a bit more sesame. 10. Let the tray with the prepared dough rise for another 20 minutes, still covered. 11. Place the tray in the preheated oven at 175-180°C for 25-30 minutes. It's done when the surface is golden brown and the dough has pulled away slightly from the edges. 12. Allow the focaccia to cool slightly before cutting, otherwise, the cheese will ooze out too much. It cuts easily along the marked lines. 13. At home, I serve it simply, sometimes with tomato juice, other times with a salad. It's good both warm and at room temperature. Why I make this recipe often It's the kind of recipe with readily available ingredients, that doesn't create crumbs, and keeps well for a few hours after baking. I can quickly adapt it with different cheeses or herbs based on what I have at home without ruining the result. It comes together without too much effort, making it perfect for an ordinary day. Tips and Variations Tips If the yeast is older, let it activate a bit longer with the sugar to ensure it rises well. The cheese is easier to portion if you refrigerate it a bit before cutting. The greased tray with sesame on the bottom will give a slightly crispy crust. Substitutions You can use dry yeast (about 7 g), but dissolve it in lukewarm water with sugar and salt just like fresh yeast. All-purpose flour can be swapped for bread flour if you want a slightly airier texture. For cheese, you can choose any semi-hard cheese that melts easily (gouda, edam). Variations Instead of basil, you can sprinkle dried oregano or rosemary. For added flavor, mix in a bit of garlic powder into the dough. If you want a richer version, sprinkle some grated parmesan on top before baking. Serving Ideas It pairs well with a simple tomato sauce, yogurt, or alongside a salad. It's great as a snack at the office, for a picnic, or packed for a trip. It can replace bread for a quick lunch. Frequently Asked Questions Can I make focaccia with dry yeast? Yes, you can use 7 g of dry yeast, dissolved in lukewarm water with sugar and salt just like fresh yeast. What kind of cheese works best? Any cheese that melts nicely – classic, gouda, edam, or Trappist. Avoid cheeses that release a lot of water. Can I freeze focaccia after baking? I don't recommend it, as the texture becomes denser and the cheese takes on a strange consistency after thawing. Can I add other ingredients to the dough? You can add dried herbs or seeds, but not wet ingredients to avoid changing the dough's texture. Nutritional Values Approximate values for one serving (1/8 of the tray): 300 kcal, 11 g protein, 14 g fat, 35 g carbohydrates. Estimates are for the classic recipe, without extra cheeses or toppings. Calories may vary depending on the type of cheese and portion sizes. Storage and Reheating Focaccia keeps well at room temperature for a few hours, covered with a towel. For the next day, I recommend wrapping it in foil or keeping it in an airtight container in the fridge. It reheats easily in the oven for a few minutes, but not in the microwave – the cheese can harden or become rubbery. It's best enjoyed fresh on the day it was made.

Preparation

We make an elastic dough from: yeast + salt + sugar + warm water + oil + flour. We let the dough rise in the bowl where we kneaded it, covered with a clean kitchen towel (at least 30 minutes). We grease the tray with oil, sprinkle sesame seeds, then spread the dough in the tray to a thickness of one finger. We cut the cheese into pieces, place them in the tray here and there over the dough, then press them firmly into the dough. Using a very sharp knife, we mark the portions of focaccia, being careful not to touch the tray with the knife blade. We press each piece of cheese into the dough again, then brush with beaten egg and sprinkle with salt, dried basil, and sesame seeds. We let it rise for another 20 minutes, then bake the tray at moderate temperature for 25-30 minutes (175-180 degrees). When it turns golden brown, we take the tray out of the oven, let it cool a bit, then portion and serve. We served it with tomato juice. ;) Enjoy your meal!

Focaccia with cheese

Preparation

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