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Savory Cheese and Herb Focaccia is a delightful homemade bread that brings warmth and comfort to any gathering. With its golden-brown crust and a soft, airy interior, this focaccia is not only visually appealing but also bursting with flavor from the creamy cheese and fragrant herbs. It’s perfect for sharing with friends and family or enjoying as a delicious snack on its own.
Why You’ll Love This Recipe
This easy focaccia recipe with cheese and herbs is a fantastic addition to your baking repertoire. It’s simple to make and allows for creativity with toppings. Here are a few reasons why you’ll adore this recipe:
- Quick and easy preparation, perfect for novice bakers.
- Versatile and can be customized with your favorite cheeses and herbs.
- Makes a stunning centerpiece for any meal or gathering.
- Great for sharing or as a side to soups and salads.
- Leftovers can be toasted and enjoyed the next day.
Ingredients
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To make your Savory Cheese and Herb Focaccia, gather the following ingredients:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F)
- ¼ cup olive oil, plus extra for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 2 tablespoons fresh rosemary, chopped
- Flaky sea salt for topping
How to Make Savory Cheese and Herb Focaccia
Follow these steps to create your delicious focaccia:
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Add the olive oil and salt to the yeast mixture. Stir to combine.
- Gradually add the all-purpose flour, mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet or a large cast-iron skillet. Gently stretch it out to fit the pan.
- Using your fingers, create dimples all over the surface of the dough.
- Sprinkle the shredded mozzarella and crumbled feta evenly over the top, followed by the chopped rosemary.
- Drizzle a little olive oil over the top and sprinkle with flaky sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
- Remove from the oven and let it cool slightly before slicing. Serve warm.
Tips for the Best Results
- Ensure your water is warm but not too hot, as extreme temperatures can kill the yeast.
- For added flavor, consider incorporating garlic or other herbs into the dough.
- Allow the focaccia to cool before slicing it to maintain its structure.
- Experiment with different cheese combinations for unique flavor profiles.
Easy Variations
Feel free to customize your focaccia to suit your taste! Here are a few ideas:
- Add sun-dried tomatoes or olives for a Mediterranean twist.
- Incorporate caramelized onions for sweetness and depth of flavor.
- Top with fresh basil or thyme instead of rosemary for a different herb profile.
- Use a mix of cheeses like gouda or parmesan for a richer taste.
What to Serve With It
Savory Cheese and Herb Focaccia pairs wonderfully with a variety of dishes:
- A fresh garden salad to complement the bread.
- A bowl of hearty soup, such as minestrone or tomato basil.
- Charcuterie board with meats, cheeses, and olives.
- Bruschetta topped with diced tomatoes and basil.
Storage and Reheating
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, simply warm it in a 350°F (175°C) oven for about 10 minutes to restore its softness.
Recipe Card
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes (including rising time)
Yield: 12 servings
Ingredients:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F)
- ¼ cup olive oil, plus extra for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 2 tablespoons fresh rosemary, chopped
- Flaky sea salt for topping
Instructions:
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Add the olive oil and salt to the yeast mixture. Stir to combine.
- Gradually add the all-purpose flour, mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet or a large cast-iron skillet. Gently stretch it out to fit the pan.
- Using your fingers, create dimples all over the surface of the dough.
- Sprinkle the shredded mozzarella and crumbled feta evenly over the top, followed by the chopped rosemary.
- Drizzle a little olive oil over the top and sprinkle with flaky sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
- Remove from the oven and let it cool slightly before slicing. Serve warm.
Notes: Customize with your favorite toppings or cheeses for a personal touch!
