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Cheese-and-Herb Stuffed Focaccia recipe

This recipe uses the dough cycle of a breadmachine, but includes manual instructions at the bottom of page.

Recipe: Cheese-and-Herb StuffedFocaccia

1 1/4 cups lukewarm water2 tablespoons olive oil3 1/2 cups unbleached all-purpose flour1 1/2 teaspoons salt
2 teaspoons active dry yeast
1/2 cup (2-ounces) crumbled feta cheese
1/2 cup (2-ounces) shredded mozzarella or provolone cheese
1/3 cup snipped fresh herbs (ie: basil, oregano, Italian parsleyand/or rosemary)Topping:1 tablespoon olive oil2 teaspoons snipped fresh herbs
1/4 teaspoon coarse salt

  • Place all of the ingredients into thepan of your bread machine. Program for Dough or Manual, and pressStart. (See Cook’s Note.)
  • Check dough during first kneading, addinga few drops of water at a time, if needed, and using a spatulato scrape sides of bread pan to help combine ingredients intoa stiff dough.
  • When Dough cycle is through, transferthe dough to a lightly floured work surface and divide in half.Round each half into a loose ball, and allow the balls to rest,covered, for 10 to 15 minutes, allowing the gluten in the doughto relax, which helps make the focaccia easier to shape.
  • Roll one dough ball into a 10 to 12-inchcircle. Place on a lightly oiled baking sheet or pizza pan. Topwith the filling ingredients evenly to about 1-inch from theedge. Roll the second dough ball into an equal-sized circle,then place it atop the filling. Press the edges of the doughtogether firmly to seal the two circles and fold under (if necessary)to ensure the seal.
  • Cover the focaccia with a damp cloth orlightly floured plastic wrap. Allow the focaccia to rise for45 minutes, or until puffy.
  • Preheat oven to 425°F (220°C).
  • Gently make indentions (dimples) in thefocaccia with your fingers, brush with 1 tablespoon olive oil,and sprinkle with coarse salt and rosemary.
  • Bake the focaccia for 18 to 22 minutes,until it’s golden brown. Serve warm or at room temperature.

    Makes 1 focaccia or 8 servings.

    Filling Variations: Chopped roasted peppers, sun-dried tomatoes inolive oil, caramelized onions and roasted garlic.

    Cook’s Note: No bread machine? Mix togetherall of the dough ingredients in a medium-sized bowl, then kneadwith your hands, an electric mixer with a dough hook, or usea food processor to form a smooth dough. Place the dough in agreased bowl, cover, and allow it to rise for 1 1/2 hours, oruntil doubled in bulk.

    Rhodes Cheese Stuffed Focaccia

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