Fluffy and full of potatoes and cheese, this cheesy focaccia recipe is hearty and heartwarming! Whether you serve it as an appetizer or side dish with dinner, you will undoubtedly appreciate its fluffy texture with the mashed potato and cheese mixture in the middle.
To make the cheesy focaccia, you begin by making a dough with flour, semolina, water, olive oil, yeast, salt, and sugar. Then, it rests until doubled in size while you make the potato and cheese filling. After that, the dough gets rolled out and stuffed with the potato mixture before being baked in the oven.
What is Cheesy Focaccia?
Cheesy focaccia is a take on classic focaccia bread that has a pillowy texture and golden crust. Focaccia is an Italian-style bread that is leavened with yeast and baked into a flatbread rather than a loaf. This version involves stuffing it with a potato and cheese mixture which gives it extra flavor and an even fluffier texture.
Pro Tips
- Make sure your yeast is fresh before you start making this recipe.
- If you find that your dough isn’t rising, you may need to move it to a warmer location in your home.
- Knead the dough until it has an elastic texture to ensure it has the best possible texture once it is baked.
- If you don’t have edam cheese on hand, you could easily replace it with cheddar, mozzarella, or Swiss.
- If you would prefer not to use sesame seeds, you could replace them with poppyseeds instead.
Frequently Asked Questions
How Can You Serve Cheesy Focaccia?
This cheesy focaccia bread can be served on its own or alongside a main meal as a side dish. It is also great when served with a dipping sauce like marinara.
How Can I Tell My Yeast is Bad?
If you aren’t sure whether the yeast you have is fresh, you can test it by dissolving a teaspoon of it in a cup of warm water. If it foams, you will know the yeast is still alive and able to leaven your bread.
What Garnishes Can I Add to Cheesy Focaccia?
Rather than garnishing your focaccia with sesame seeds, you could sprinkle it with fresh rosemary and coarse salt. It would also be great studded with cherry tomatoes or olives.
How to Store Cheesy Focaccia
Leftover cheesy focaccia should be stored in a sealed container in the fridge until you are ready to serve it again. It should stay fresh for up to 3 to 4 days. Then, simply re-warm it in the oven before serving.
Ingredients
How to Make Cheesy Focaccia
For the dough, combine some of the flour with the yeast, sugar, and some of the water until combined. Cover it with a kitchen towel and allow it to sit for 15 minutes.
For the dough, combine some of the flour with the yeast, sugar, and some of the water until combined. Cover it with a kitchen towel and allow it to sit for 15 minutes.
Stir the oil into the mixture, and knead in the remaining water, flour, and salt until a smooth dough forms. Cover it and allow it to rise for 1 hour.
Stir the oil into the mixture, and knead in the remaining water, flour, and salt until a smooth dough forms. Cover it and allow it to rise for 1 hour.
To make the filling, mash the potatoes in a bowl. Stir in the salt, pepper, oregano, cheese, and olive oil until combined.
To make the filling, mash the potatoes in a bowl. Stir in the salt, pepper, oregano, cheese, and olive oil until combined.
To assemble the bread, moisten your hands with water to shape the potato mixture into a ball. Flatten the dough and top it with the potato mixture. Wrap the dough around the potato mixture.
To assemble the bread, moisten your hands with water to shape the potato mixture into a ball. Flatten the dough and top it with the potato mixture. Wrap the dough around the potato mixture.
Brush the dough with olive oil and place it in a parchment-lined 26 cm cake pan. Brush the top with olive oil. Poke a few holes in the center of the bread and sprinkle it with sesame seeds. Bake it in a 446 F (230 C) oven for 15 minutes.
Brush the dough with olive oil and place it in a parchment-lined 26 cm cake pan. Brush the top with olive oil. Poke a few holes in the center of the bread and sprinkle it with sesame seeds. Bake it in a 446 F (230 C) oven for 15 minutes.
Serve immediately!
Serve immediately!
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