Focaccia with cheese

Name: Focaccia with cheese - Lorena P.
Ingredients: 500 g of white wheat flour; 250 ml of warm water; 25 g of yeast; 100 g of cheese; 2 teaspoons of olive oil; spices to taste: salt; oregano; chili; and rosemary.

Pasta/Pizza - Focaccia with cheese by Lorena P. - Recipia

I have been postponing making focaccia at home, even though it's not complicated, and recently I received a good few kilograms of flour. As I was reminded of the recipe again, I got straight to it. The dough is made quite quickly, and the baking part poses no problems. The result is suitable for a simple snack or even as a bread substitute. Quick Info Total time: about 2 hours (including rising) Preparation time: 20-25 minutes Baking time: 20-25 minutes Servings: 8 slices or a baking tray Difficulty: easy Recipe type: simple focaccia with cheese, good as a snack or at the table Ingredients 500 g white wheat flour 250 ml warm water 25 g fresh yeast 100 g grated cheese 2 teaspoons olive oil Salt to taste Spices to preference: oregano, rosemary, chili Preparation method 1. Sift the flour into a large bowl. 2. Add the yeast and gradually pour in the warm water. Mix gently. 3. Add salt to taste (I usually add about a teaspoon) and possibly the dry spices if you want them in the dough, not just on top (rosemary and oregano work well here). 4. Knead the dough until it comes together and becomes elastic; a few minutes are enough. If it’s too sticky, sprinkle a little more flour, but don’t overdo it. 5. Spread the dough directly on baking paper, to the size of the tray. You can adjust the thickness to your liking; I usually leave it about the thickness of a finger. 6. Place the tray in a warm place and let it rise until it doubles in volume. Usually, this takes about an hour, but it depends a lot on the temperature. 7. After rising, brush the dough with olive oil. You can use a brush or simply your hand. 8. Sprinkle the chosen spices (oregano, chili, rosemary) on top. I like to put more oregano and just a pinch of chili, but it can also be left out if you don’t want it spicy. 9. Bake the focaccia in a preheated oven at a moderate heat (around 180-200°C) until it turns golden brown on the edges, about 20-25 minutes. If you want it crunchier, leave it a few more minutes. 10. Remove the tray, sprinkle the grated cheese immediately while it’s warm. You can cut and serve it right away, but it can also be eaten cold. Why I make this recipe often It’s quick and doesn’t require complicated ingredients. It goes with any meal, and leftovers are good the next day. No need for a mixer or special techniques. I can adapt it based on what I have on hand, and the cheese on top adds extra flavor. Tips and variations Tips If you have time, let the dough rise as much as possible; the focaccia will be fluffier. Don’t add too much extra flour, so it doesn’t turn out dry. The olive oil on top helps with color and flavor, don’t skip it. Substitutions You can use dry yeast, a full teaspoon (about 7-8 g), but activate it first in a little warm water. The cheese can be replaced with hard cheese or Parmesan, after you take the focaccia out of the oven. The white wheat flour can be partially replaced with whole wheat flour, but it will turn out denser. Variations Add a teaspoon of chopped rosemary or oregano directly into the dough. For a spicy focaccia, sprinkle more chili generously. You can also sprinkle a little coarse salt on top before baking. Serving ideas Focaccia works well as an appetizer, alongside soups or with salads. You can make sandwiches with leftover meat or vegetables. It’s also good plain as a snack. Frequently asked questions 1. Can I make focaccia only with dry yeast? Yes, use about 7-8 g of dry yeast instead of fresh yeast. Activate it in warm water before adding it to the flour. 2. Can I put the cheese in the dough and not on top? The cheese is sprinkled at the end for texture and flavor, but if you want, you can put some directly in the dough. It won’t be as browned on top, but it will flavor the dough. 3. What do I do if the dough doesn’t rise? Check if the yeast is active and if you left the dough in a warm place. If it’s cool, rising will take longer. You can gently heat the oven, turn it off, and leave the dough there with the door slightly open. 4. Can focaccia be frozen? Yes, after it has completely cooled, it can be cut and frozen. When thawing, warm it gently in the oven. 5. How can I make focaccia fluffier? Let the dough rise well and don’t rush the process. Add a little more water if it seems too dense. Nutritional values (estimates) For one slice out of eight (with cheese): Calories: approx. 200 kcal Protein: 7 g Carbohydrates: 32 g Fats: 5 g The values are indicative and vary depending on the type of cheese and how much oil is actually used. Storage and reheating Focaccia keeps well at room temperature, covered, until the next day. If you want it to stay soft, wrap it in foil. To reheat, put it in the oven for 5 minutes. It doesn’t keep its texture as well in the fridge, but it doesn’t spoil quickly either. It can also be frozen if you want to make more at once.

Focaccia with cheese

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