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If you want an appetizer to impress, try this cheese stuffed focaccia filled with Cabot Extra Sharp Cheddar Cheese #cabotpartner. It’s naturally aged, so it’s naturally lactose free, but full of so much flavor that I nut only stuff the focaccia with it but also sprinkle it all over the top. It transforms my focaccia recipe for the holidays in something even more delicious and decadent! #sogood! #cabotcreamery #stuffedfocaccia #focacciarecipe INGREDIENTS 3½ cups all-purpose flour 1½ cups warm water 4 tablespoons olive oil, divided 1 tablespoon instant yeast 1 teaspoon salt 1 (8-ounce) block Cabot Extra Sharp Cheddar Cheese INSTRUCTIONS 1. In a large bowl, combine the flour, water, 3 tablespoons of the oil, yeast and salt. Using a rubber spatula, stir all of the ingredients together until combined, scraping down the sides of the bowl as needed. 2. Using your hands, gently shape and knead the dough together until it forms a neat ball. (You don’t need to really knead, you’re just bringing the dough together.) Cover the bowl with a clean, slightly damp kitchen towel. Set the bowl aside at room temperature until the dough has risen to double its volume, at least 1 hour and up to 12 hours. 3. Coat a 9 × 9-inch baking dish with 1 tablespoon of the oil. Transfer the dough to the prepared pan and, using your fingers, spread it over the surface of the pan until it reaches each edge. Cover the dough once again and rest at room temperature for 30 minutes longer. 4. Meanwhile, preheat the oven to 400°F. 5. Sprinkle half the shredded cheese on top of the dough and folder over in half. Using your fingers, gently press dimples all over the surface of the dough and sprinkle the remaining half of cheese on top of the dough. 6. Bake the focaccia until it’s golden brown and fragrant, 30 to 35 minutes. Remove the focaccia from the oven and allow it to cool in the pan for 10 minutes. Slice into 12 squares and serve with the labneh (if using).

Our most requested recipe in 2024. Once you get the dough down, the ingredients to flavor the focaccia are endless Save this one! 525 g 00 Flour 420 g Warm Water (110 Degrees) 1 tsp Granulated Sugar 2 tsp Active Dry Yeast 2 Tbsp Extra Virgin Olive Oil for Dough ⅓ cup Extra Virgin Olive Oil for Bottom of Pan Prior to Baking Plus Extra for Top of Dough Prior to Baking 1 Tbsp Kosher Salt ½ lb Fresh Mozzarella Optional ⅓ cup Basil Pesto Optional Kosher Salt to Top the Dough Prior to Baking Black Pepper to Top the Dough Prior to Baking Combine the sugar, yeast and water in a bowl. Cover and let sit for 5 minutes. Combine the kosher salt and 00 flour in a large mixing bowl. Add the 2 Tbsp of olive oil to the yeast mixture and combine with the dry ingredients. Mix ingredients together until fully incorporated. After the dough comes together (it will be very sticky), add extra virgin olive oil to the bowl and top of the dough. Cover and put in a warm, dry place for 60 minutes. Punch the dough down. Stretch and fold the dough four times, as you spin the bowl clockwise. Do this two times. Cover and put in a warm, dry place for 30 minutes. Add the ⅓ cup of olive oil to a 9x13 baking pan. Perform one stretch and fold and transfer the dough gently to the baking pan. Cover and put in a warm, dry place for 30 minutes for the third and final rise. Preheat the oven to 475 degrees after finishing the third rise. Gently push the dough to the edges of the baking pan. Season the top of the dough with kosher salt, black pepper, mozzarella and basil pesto. Drizzle a generous amount of olive oil over the toppings. Use your fingers to gently plunge the ingredients into the dough. Do not do this too aggressively or you will release the air bubbles from the rising process. Bake on the middle rack of the oven for 15 minutes. Remove from the baking pan and place on a cooling rack. #focaccia #doughmaking #bakingbread #italianbread #focacciarecipe

i’m drooling 😭 focaccia: * 400g water * 5g instant yeast * 50g olive oil * 500g bread flour * 12g salt cinnamon roll filling: * 115g softened butter * 150g brown sugar * 20g cinnamon * 3g salt frosting: * 115g cream cheese * 10g vanilla extract * 140g powdered sugar #focaccia #focacciabread #cinnamonroll #cinnamonbread #homemade #homemadebread #baking #bakingtiktok #fyp #bread #breadtok #cozyathome #cozyvibes #kitchenaid #masonjar #Recipe #cinnamonrollrecipe #focacciarecipe

Replying to @erlinda_mp yes!! Here is a plain version I made a little while back :) in the video I halved the recipe to make a smaller amount :) #bread #focaccia #homemade #homemadefood #homemadebread #baking #Recipe #breadrecipe #focacciabread #focacciarecipe

Am I entering my Focaccia making era again!? I think this is the best focaccia I’ve ever made because adding the @mauroprovisions Giardiniera gave it a little kick and a pop in flavor! ##focaccia##focacciarecipe##breadrecipe##nokneadbread##easybread##makebreadwithme

#focaccia #focacciabarese #bariitaly #focacciarecipe