Three Cheese Stuffed Focaccia Recipe

I absolutely love this recipe because it combines the gooey goodness of three different cheeses with the aromatic punch of fresh rosemary, creating a flavor explosion in every bite. Plus, nothing beats the satisfaction of tearing into this golden-brown, homemade bread fresh from the oven—it’s like getting a warm hug from carbs!

The Three Cheese Stuffed Focaccia is a recipe I love, and the reason is simple: It’s a heavenly combination of flavor and texture, not to mention the fact that it’s completely irresistible, warm from the oven and dripping with melty cheese. The base of the focaccia is a savory, seasoned dough that has a certain chewiness—thanks to a high gluten content in the 3 1/2 cups of all-purpose flour it requires.

Ingredients

Provides structure, essential carbohydrates, and serves as the base of the dough: All-purpose flour.

Olive oil, extra virgin: Provides nutritious fats, boosts taste, ensures dough is moist.

Adds creamy texture, mild taste, source of protein and calcium: Mozzarella cheese.

Cheddar cheese has a strong flavor and is packed with protein and calcium.

It adds color.

Feta cheese is low in calories, has a tangy taste, and is crumbly in texture.

It provides a good source of protein and calcium.

Rosemary, fresh: An aromatic herb, it adds an earthy fragrance and contains antioxidants.

Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water (110°F to 115°F)
• 2 tablespoons extra virgin olive oil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil for brushing
• Coarse sea salt, for sprinkling

Instructions

1. In a large bowl, mix the warm water and yeast; allow it to remain undisturbed for about 5 minutes until it becomes frothy.

2. In the yeast mixture, add the flour, the first teaspoon of salt, and extra virgin olive oil. Mix until a dough forms.

3. The dough should be kneaded on a floured surface for about 6-8 minutes until it is smooth and elastic.

4. Put the dough in a bowl that has been lightly oiled, then cover the dough with a cloth that is damp and warm, and allow the dough to rise in a warm spot for 1–
1.5 hours or until it has doubled in size.

5. Set the oven to a temperature of 400°F (200°C).

6. Deflate the dough and roll it out into a large rectangle on a floured surface.

7. Evenly scatter the mozzarella, cheddar, and feta cheeses over one half of the dough. Fold the other half over the cheese and press the edges to seal.

8. Move the dough to a baking sheet lined with parchment paper. With your fingers, make dimples all over the surface of the dough.

9. Use the leftover olive oil to brush the top of the dish. Then, sprinkle it with finely minced rosemary and a few pinches of coarse sea salt.

10. Cook in an oven for 20-25 minutes until the color is golden brown. Slightly cool before cutting the dish and serving it.

Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Baking sheet
6. Parchment paper
7. Clean cloth or plastic wrap
8. Pastry brush
9. Rolling pin
10. Sharp knife or pizza cutter
11. Oven
12. Floured surface for kneading
13. Small bowl (for olive oil and brushing mixture)

FAQ

• Q: What is the best way to ensure the yeast is active?A: Activate the yeast by making a suitable aqueous environment for it. You should use water that’s between 110°F and 115°F (43°C to 46°C), then you add the yeast. Let it sit for about 5 minutes. It should be bubbly and foamy when you’re done, which is to say, it should look alive.
• Q: Can I use instant yeast instead of active dry yeast?A: You can use instant yeast in place of active dry yeast. Use the same quantity, but you can eliminate the step of activating it in water first and mix it directly into the flour.
• Q: How do I know when the dough has been kneaded enough?The smoothness and elasticity of the dough are very important. When you poke it, it should slowly bounce back and not put up much resistance. Achieving this condition usually takes about 8-10 minutes of hand kneading or about 5-6 minutes in an appropriate mixer.
• Q: Can I add other herbs or toppings to the focaccia?Certainly! You’re welcome to play around with any number of herbs, such as thyme or oregano, or to add any variety of toppings, like caramelized onions, olives, or sun-dried tomatoes.
• Q: How long should the focaccia cool before slicing?Cool the focaccia on a wire rack for at least 15 minutes so that the cheese can firm up. Then slice it into squares, using a serrated knife if you have one.
• Q: Is there a substitute for feta cheese if I don’t like it?A: For a different flavor profile, you can substitute feta with another crumbled cheese, such as goat cheese or ricotta salata.

Substitutions and Variations

All-purpose flour: Use bread flour for a slightly chewier texture.
Active dry yeast: Substitute with instant yeast, using the same measure, for speedier leavening.
Substituting mozzarella cheese: Use provolone cheese for a different flavor.
Cheddar cheese: For a nutty take, use Gruyère cheese.
Feta cheese: Use goat cheese for a creamier texture.

Pro Tips

1. Proof Your Yeast Ensure your water temperature is between 110°F to 115°F. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly. This step is essential for a good rise, so use a thermometer to get the right temperature.

2. Slow Rise for Better Flavor After the dough has doubled in size, consider letting it rise slowly in the refrigerator overnight. This technique enhances the dough’s flavor and texture.

3. Cheese Distribution Spread the cheese evenly over the dough before folding to ensure every bite contains all three types of cheese. This step adds to the flavor complexity.

4. Create Perfect Dimples When you dimple the dough before baking, ensure they are deep enough to prevent the cheese from escaping during the bake and to hold olive oil and rosemary flavor.

5. Use a Baking Stone If you have one, baking the bread on a preheated baking stone can provide a crisper crust. Place the stone in the oven when you start preheating it and carefully transfer the parchment with the bread onto it.