Cheesy Garlic Herb Focaccia with Cheddar
Two-layer focaccia with melted sharp cheddar cheese sandwiched between pillowy dough, finished with rosemary, flaky sea salt, and a garlic butter brush. The dimpled surface traps olive oil and herbs, creating crispy edges with a tender, airy crumb. Perfect warm from the oven as an appetizer or side.
Ingredients
- 10 ⅓ cups lukewarm water
- 2 teaspoons active dry yeast
- 5 tablespoons extra virgin olive oil (divided)
- 30 ½ cups all purpose flour
- 1 teaspoon kosher salt
- Flaky sea salt
- 2 sprigs fresh rosemary
- 4 ounces Cabot Extra Sharp Cheddar, shredded (about 1 cup)
- 3 tablespoons Cabot Unsalted Butter
- 1 clove garlic, grated
Instructions
- 1
Combine lukewarm water and yeast in a stand mixer bowl, whisk, and let sit until foamy.
- 2
Add olive oil, flour, and kosher salt. Mix on low speed with dough hook for 2 minutes until dough comes together. Scrape sides, cover with towel, and rest 5 minutes.
- 3
Continue mixing for 2 to 3 minutes longer.
- 4
Add olive oil to a large bowl. Transfer dough and coat in oil. Cover and let rise at room temperature until doubled, or refrigerate 8 hours to 1 day.
- 5
Coat an 8 by 8 pan with olive oil.
- 6
Divide dough in half. Stretch each piece and fit one into the pan.
- 7
Sprinkle cheese over first layer, then place second dough piece on top.
- 8
Cover pan and let rise in a warm place for 1 to 4 hours.
- 9
Preheat oven to 425 degrees Fahrenheit.
- 10
Press focaccia all over with fingers to create dimples. Drizzle with olive oil and sprinkle with rosemary and flaky sea salt.
- 11
Bake until puffed and golden brown.
- 12
Melt butter in a skillet over medium heat. Add grated garlic and cook until fragrant. Brush garlic butter over focaccia and slice.
Tips
Room temperature rise time varies by house temperature; refrigerator method offers convenient overnight timing.
Dimpling the dough just before baking prevents large air bubbles and creates the signature focaccia texture.
Good to Know
Cool completely. Store in an airtight container at room temperature up to 2 days, or freeze up to 1 month.
Prepare dough through first rise the night before. Refrigerate up to 1 day, then assemble, second rise, and bake.
Serve warm, sliced into squares or rectangles. Pairs well with soups, salads, or as a standalone appetizer.
Common Mistakes
Do not skip the 5-minute rest after initial mixing to avoid tough dough.
Do not over-proof during second rise to avoid overly puffy, dense focaccia.
Do not skip the dimpling step to avoid large irregular air pockets.
Substitutions
similar melting and flavor profile