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Three Cheese Focaccia

February 7, 2011

Focaccia

Three Cheese Focaccia

Focaccia is an oven baked Italian flat bread.  It is related to pizza but not considered the same.  Traditionally it is simply brushed with olive oil and topped with herbs.  After brushing with olive oil and herbs you can also add a variety of toppings.  I have had tomato and cheese, olives, peppers, sun dried tomatoes, you can add what ever you like because there is no rule stating otherwise.  This bread is great with just an olive oil that has been infused with herbs to dip in.  Or you could serve it with a tapenade, make it into a sandwich or eat it on its own.  Focaccia is relatively quick to make as it does not require an hour for the rise time.  This focaccia is brushed with olive oil and topped with rosemary and cheese a very simple recipe that can be easily adapted to suit your own taste.

Ingredients and Directions for Three Cheese Focaccia

Ingredients and Directions for Focicca

Ingredients and Directions for Focaccia

1.  Ingredients for Focaccia:

2 3/4 cup flour

1 teaspoon salt

2 teaspoons sugar

2 1/2 teaspoons of active dry yeast

2 teaspoons garlic, minced

1 teaspoon each of oregano, thyme and rosemary

3/4 teaspoon of basil

1 cup of milk, warmed

2 tablespoons of olive oil

1/8 cup Parmesan cheese

1/8 cup Romano cheese

1/4 cup mozzarella cheese

To prepare:

2. Combine the flour, salt, sugar, garlic and herbs, reserving some rosemary for the topping.

3. Soften the yeast in a bowl with a teaspoon of sugar, add the warm milk and allow the yeast to bubble for about 10-15 minutes.  Then add the olive oil to the milk and yeast mixture and stir to combine.

4. Add the milk mixture to the dry ingredients.

5. Stir the flour and milk until the dough has pulled together.

6. Turn the dough out on to a floured surface and begin to knead the dough until smooth and elastic.

Forming the Focaccia

Forming the Focaccia

1.  Kneading the focaccia until smooth and elastic

2. Form the dough into a ball and place into an oiled bowl and allow to rise for about 20 minutes.  Do not allow the dough to over rise, it will cause the dough to fall in on itself which you do not want.

3. Punch the dough down and then place the dough on a lightly floured surface

4. Press the dough out using the tips of your fingers to form a rectangle.  Preheat oven to 450 F.

5. Brush the formed dough with olive oil

6. Top with the reserved rosemary and cheeses.  Place the dough on a baking sheet and bake for 15 minutes until golden brown.

Focaccia

Three Cheese Focaccia

This is a great alternative to pizza.  I highly recommend trying this basic recipe and then adapting it to your own tastes.  You may find that you prefer more herbs or more cheese.  You may want to add tomatoes on top or olives.  This is the only Focaccia recipe you will ever need 🙂

From our kitchen to yours,
Sydney Jones

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4 Comments leave one →
  1. February 7, 2011 4:27 pm

    Thank you for sharing and for your thorough instructions! I have to admit to being a bit intimidated by bread making but your step-by-step instructions and pictures make it seem like something I could actually do! I love focaccia bread and just may have to give this a try!

    • February 7, 2011 6:23 pm

      Thank you! That is our goal, to share our knowledge with everyone, in a step by step format. I was intimidated by yeast for a lot of years but have gotten past it. It is actually really easy to do as long as you follow the steps 🙂 I always like to soften my yeast before adding it to the other ingredients just to make certain that it will rise. I hope you try this recipe using the milk instead of water really makes it a soft and tender dough, I am sure you will love it 🙂 happy kneading!

  2. Mary permalink
    February 8, 2011 1:13 am

    I love Italian breads and dough. I can just smell this.. Do you use all purpose flour or bread flour or maybe Italian OO flour?? I made some pizza last Sat for the first time ever and used OO flour… it didn’t slide off the pizza peel very easy and for the most part looked like a pile of yuk after I got it off the stone and the bottom of my oven (and that was AFTER I got the freaking smoke alarm turned off…) But you know what? It actually tasted pretty darned good. Your bread looks beautiful — I would dunk it in olive oil. Maybe put some sun dried tomatoes and feta cheese and toast it in the oven. You have the best recipes!

    • February 8, 2011 6:48 pm

      I only use all purpose flour. Double “o” is a flour I have yet to try. I am so used to buying all purpose I always forget to look for it. I would like to use it for my homemade pasta recipe too just see what the difference is between the two. You say it tastes different? Thank you for the compliment about the bread, it is easy to make and I like that it is so adaptable. I have had the sun dried tomato but not with feta, that sounds great, I’ll have to make it again soon!

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