Cheesy Focaccia
This cheesy focaccia is an easy comfort food bread with a creamy cheese filling. A simple make ahead recipe packed with seasonal flavours and perfect for sharing.
Equipment
- Stand mixer with dough hook
Ingredients
- 1¾ cups Italian style 00 flour 210g, plus extra for rolling
- 7 tbsp extra virgin olive oil
- 6 oz Stracchino cheese 170g, torn into pieces
- ½ cup water 120ml
- Sea salt
Instructions
- Mix together the flour, half a cup of water, quarter of a cup of oil and one teaspoon of salt in a stand mixer with the dough hook fitted. Beat until you have a soft and sticky dough which should take around five minutes.
- Tip the dough out onto a floured surface and knead until it is elastic and smooth which should take a further eight minutes.
- Wrap in plastic wrap then leave to rest at room temperature for three hours.
- Preheat the oven to 500F and brush a baking tin with oil.
- Unwrap the dough and divide into two.
- Roll out into a thin dough and lay into the baking tin stretching it over the sides.
- Drop the torn cheese on top of the dough in an even layer then top with the second dough.
- Press the edges of the two layers of dough together to seal then make a few holes in the top dough to enable steam to escape.
- Brush the dough with the remaining oil then sprinkle with sea salt.
- Bake in the oven for around 13–14 minutes until the focaccia is golden brown.
- Cut into squares and serve.
