Same-Day Herb and Cheese Focaccia
Same-Day Herb and Cheese Focaccia
Ingredients
For the Dough
- 1 3/4 cups warm water, 105-115°F
- 1/2 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 4 cups white bread flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil, plus more for bowl
For the Topping
- 1/4 cup olive oil
- 2 tablespoons Italian seasoning
- 1/2 cup Parmesan cheese, finely grated
- 1 1/2 cups shredded cheddar cheese, or a blend of yellow/orange cheeses
- 1/2 teaspoon flaky sea salt, optional
Instructions
- 1
In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the bread flour, kosher salt, and 1/4 cup of olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
⏱️ 15 min
- 3
Lightly grease a clean bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Preheat your oven to 425°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper. Gently transfer the risen dough onto the prepared baking sheet. Drizzle the dough with 1/4 cup of olive oil.
⏱️ 5 min•🌡️ 425
- 5
Sprinkle the Italian seasoning and half of the finely grated Parmesan cheese evenly over the dough. Using your fingertips, deeply dimple the dough all over, pushing the olive oil, herbs, and cheese into the surface. Ensure the oil collects in the dimples.
⏱️ 5 min
- 6
Evenly sprinkle the remaining finely grated Parmesan cheese and all of the shredded cheddar cheese (or cheese blend) over the dimpled dough, forming a thick, cheesy topping. If desired, sprinkle with flaky sea salt.
⏱️ 2 min
- 7
Using a sharp knife or bench scraper, section the large dough into four individual, oblong loaves directly on the baking sheet. This helps create distinct portions after baking. Cover loosely with plastic wrap and let rise for another 20-30 minutes.
⏱️ 30 min
- 8
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and the cheese is melted, bubbly, and slightly crisped around the edges. The internal temperature should reach 200-210°F.
⏱️ 22 min•🌡️ 425
- 9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly. Serve warm and enjoy the soft, airy focaccia with its rich, cheesy, and herbaceous crust.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Same-Day Herb and Cheese Focaccia
Ingredients
For the Dough
- 1 3/4 cups warm water, 105-115°F
- 1/2 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 4 cups white bread flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil, plus more for bowl
For the Topping
- 1/4 cup olive oil
- 2 tablespoons Italian seasoning
- 1/2 cup Parmesan cheese, finely grated
- 1 1/2 cups shredded cheddar cheese, or a blend of yellow/orange cheeses
- 1/2 teaspoon flaky sea salt, optional
Instructions
- 1
In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the bread flour, kosher salt, and 1/4 cup of olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
⏱️ 15 min - 3
Lightly grease a clean bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Preheat your oven to 425°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper. Gently transfer the risen dough onto the prepared baking sheet. Drizzle the dough with 1/4 cup of olive oil.
⏱️ 5 min•🌡️ 425 - 5
Sprinkle the Italian seasoning and half of the finely grated Parmesan cheese evenly over the dough. Using your fingertips, deeply dimple the dough all over, pushing the olive oil, herbs, and cheese into the surface. Ensure the oil collects in the dimples.
⏱️ 5 min - 6
Evenly sprinkle the remaining finely grated Parmesan cheese and all of the shredded cheddar cheese (or cheese blend) over the dimpled dough, forming a thick, cheesy topping. If desired, sprinkle with flaky sea salt.
⏱️ 2 min - 7
Using a sharp knife or bench scraper, section the large dough into four individual, oblong loaves directly on the baking sheet. This helps create distinct portions after baking. Cover loosely with plastic wrap and let rise for another 20-30 minutes.
⏱️ 30 min - 8
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and the cheese is melted, bubbly, and slightly crisped around the edges. The internal temperature should reach 200-210°F.
⏱️ 22 min•🌡️ 425 - 9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly. Serve warm and enjoy the soft, airy focaccia with its rich, cheesy, and herbaceous crust.
⏱️ 10 min