Ingredients
For the Focaccia Dough:
- 560 grams Bread Flour
- 530 grams Warm Water
- 1 tbsp. Fine Sea Salt
- 2 1/4 tsp. Instant Yeast (typically 1 package)
- 2 tsp. Granulated Cane Sugar
- 8 tbsp. Olive Oil
For the Cheddar & Chive Flavor:
- 1 1/2 cups Sharp Cheddar, freshly grated
- 1 cup Low Moisture Mozzarella, freshly grated
- 3 tbsp. Fresh Chives, chopped
- 1/4 cup Fresh Parsley, finely chopped
- 1/3 cup Unsalted Butter, melted
- Optional: 2 Garlic Cloves, grated
Instructions
- Make the Focaccia Dough: In a large bowl, combine bread flour, warm water, fine sea salt, instant yeast, granulated cane sugar, and olive oil. Mix until a shaggy dough forms and the flour is fully absorbed.
- First Rest: Cover the bowl and place in a warm environment to rest for 30 minutes to begin fermentation.
- First Lift and Fold: Visualize the dough divided into four corners. Scoop one corner from the bottom, lift as high as possible without tearing, then fold it over to the center. Rotate the bowl and repeat with the other three corners. This folding traps air in the dough, improving texture.
- Second Rest: Cover and allow the dough to rest in a warm spot for another 30 minutes.
- Add Cheese and Chives: Incorporate the chopped fresh chives and half of the grated sharp cheddar and mozzarella cheeses into the dough. Repeat the lift and fold process to evenly distribute the additions.
- Third Rest: Cover again and let the dough rest for 30 minutes more.
- Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper and generously drizzle olive oil over the paper to prevent sticking.
- Final Lift and Fold & Shape: Perform one last lift and fold on the dough. Transfer the dough to a lightly floured surface and gently stretch it from underneath to fit the size of the prepared 9×13-inch pan. For pull-apart dinner rolls, slice the stretched dough into individual portions using a dough scraper or knife before placing in the baking pan.
- Final Proof: Cover the dough in the pan and let it rest for 30 minutes to rise before baking.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Dough for Baking: Drizzle generously with olive oil over the dough. Top with the remaining grated cheddar and mozzarella cheeses. Grease your hands with olive oil and create dimples all over the dough surface using your fingers to encourage texture and air pockets.
- Season: Sprinkle flaky salt over the top according to taste.
- Bake: Bake the focaccia for 20-25 minutes, rotating the pan halfway through the bake time, until the top is deeply golden brown and the cheese is melted and bubbly.
- Make Buttery Garlic-Herb Topping: While baking, combine melted unsalted butter, finely chopped fresh parsley, and the grated garlic cloves in a small pan over medium-low heat. Warm the mixture for about 1 minute to infuse flavors without browning the garlic.
- Brush Topping: As soon as the focaccia comes out of the oven, brush the warm garlic-herb butter generously over the surface to add moisture and burst of flavor.
- Cool and Serve: Allow the focaccia to cool for at least 30 minutes to set and develop flavors before slicing and serving.
Notes
- Use warm water (around 100°F/38°C) to activate the yeast properly.
- Freshly grated cheeses melt better and taste fresher than pre-shredded varieties.
- The lift and fold technique helps to develop gluten without kneading, making the dough airy and light.
- For a garlic intensity adjustment, garlic quantity can be reduced or omitted as preferred.
- For pull-apart rolls, slice the dough before the final rise, but be gentle to preserve air pockets.
- Letting the focaccia cool sufficiently before slicing helps retain its structure and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
