Cheese Focaccia
A classic cheese focaccia bread can make your sandwiches sing! Or, toast a piece for an instant, grilled cheese treat. Use a mixer with a dough hook to make preparing this bread easy.
INGREDIENTS | YIELDS 2 loaves
- 1¼ cup ice water
- 2 teaspoons fast-acting dry yeast (1 package)
- 2 teaspoons kosher salt
- 3 cups plus 2–3 tablespoons unbleached white flour
- 4 tablespoons olive oil
- ¾ cup sharp Cheddar, coarsely grated
In the bowl of a sturdy mixer, add water, yeast, salt, and 3 cups flour. Mix on low for about 2 minutes, until ingredients begin to form a ball.
Attach the dough hook to the mixer, then add 2 tablespoons olive oil and ½ cup of cheese and mix for about 5 minutes, until smooth but not elastic. Add additional 2–3 tablespoons of flour if needed to produce smooth dough.
Remove dough from mixer, place in a bowl, and drizzle with remaining 2 tablespoons olive oil, turning until it is lightly coated. Cover with warm towel and let rise for an hour.
Remove dough from bowl and put on a floured surface. Divide dough in two. Press dough with your hands until each piece is about 15 inches long and 8 inches wide, then transfer to separate greased baking sheets.
With a spray bottle, mist each the dough lightly with water. Sprinkle both loaves evenly with remaining ¼ cup of grated cheese.
Bake each loaf 15 to 20 minutes, until golden brown.
