Cheese Focaccia

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms.

   Tip: Don't knead vigorously—focaccia dough should be soft and slightly sticky.

2. 2

   Add 30 ml of olive oil to the dough and fold it in gently until incorporated. Cover with a damp cloth and let rise for 60 minutes at room temperature until doubled in size.

   Tip: A warm spot in your kitchen will help the dough rise faster.

3. 3

   Preheat oven to 200°C. Pour remaining 30 ml olive oil onto a 30x20 cm baking sheet, spreading evenly. Gently transfer the risen dough to the sheet, stretching it to fill the corners.

   Tip: Use oiled fingertips to stretch the dough without deflating it.

4. 4

   In a small bowl, combine mozzarella, parmesan, rosemary, minced garlic, and black pepper. Sprinkle this mixture evenly over the dough.

   Tip: Reserve a little parmesan for extra topping if desired.

5. 5

   Using your oiled fingers, make deep dimples all over the focaccia surface, pressing down gently. Sprinkle coarse sea salt over the top.

   Tip: The dimples help distribute the cheese and create the signature focaccia texture.

6. 6

   Bake for 22-25 minutes until the top is golden brown and the cheese is melted and bubbling at the edges.

   Tip: The bottom should sound hollow when tapped with your knuckle.

7. 7

   Remove from oven and let cool on the baking sheet for 5 minutes before serving warm.

   Tip: A light drizzle of extra virgin olive oil over the warm focaccia adds wonderful flavor.