Cheesy Garlic Herb Focaccia
If you’ve never made bread, this focaccia bread recipe is a delicious way to get into bread baking. And if you’re already a bread-making pro, you’ll want to add this focaccia recipe to your repertoire. Light and tender, this cheesy focaccia is a perfect accompaniment to a bowl of soup or a marinara-based pasta dish. The dough is made with fresh rosemary and filled with Cabot Extra Sharp Cheddar – then topped with Cabot Unsalted Butter and garlic to make a truly flavorful focaccia. Share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
For another delicious bread recipe made with cheddar cheese and garlic, try our Hasselback Garlic Bread with Cheddar Cheese. As a co-operative of farm families, our goal is to make the highest quality and best-tasting cheddar cheese and dairy products you’ll find. We’d love for you to rate and review this focaccia bread recipe once you’ve made it!
1 ⅓ cups lukewarm water
- 2 teaspoons active dry yeast
- 5 Tablespoons extra virgin olive oil (divided)
- 3½ 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
For the Dough:
For the Filling:
For the Topping:
- COMBINE the water and dry active yeast in the bowl of a stand mixer. Whisk to combine and allow the yeast to sit for 5 minutes or until foamy.
- ADD 1½ tablespoons olive oil, flour and salt. Using the dough attachment, mix on low speed for 2 minutes until the dough comes together. Stop the mixer, and scrape down the sides with a rubber spatula. Place a kitchen towel over the bowl, and let rest for 5 minutes.
- CONTINUE mixing for 2-3 minutes longer with the dough hook.
- ADD 2 tablespoons olive oil to a large bowl. Transfer dough to the bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and let it rise at room temperature until doubled in size, 2–4 hours (the actual rise time will depend on the temperature of your house). Note: You can also let the dough rise in the refrigerator for at least 8 hours, up to 1 day.
- COAT an 8×8 pan with 2 teaspoons olive oil and set aside.
- DIVIDE the dough in half and use your hands to stretch the dough out into a shape, roughly the size of your pan. Place one piece of the dough into the pan and use your fingers to stretch it to fit the bottom of the pan.
- SPRINKLE the cheese on top, then place the second piece of dough on top.
- COVER the pan with plastic wrap and place in a warm place for another hour, up to 4 hours.
- PREHEAT the oven to 425°F.
- PRESS focaccia dough all over with your fingers to create dimples. Drizzle with 2 teaspoons olive oil and sprinkle with rosemary needles and flaky sea salt.
- BAKE focaccia until puffed and golden brown all over, 30-35 minutes.
- MELT butter in a small skillet over medium heat. Add garlic and cook until fragrant, 30–45 seconds. Brush garlic-butter all over focaccia and slice into squares or rectangles. Enjoy!
- Serving Size
- 1/8 recipe
- per serving
- 18 grams
- Saturated Fat
- 6 grams
- 25 milligrams
- 410 milligrams
- 43 grams
- 2 grams
- 0 grams
- 10 grams
- 112 milligrams