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.
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.