Cheese and Rosemary–Stuffed Focaccia
Storage tip: The focaccia dough, shaped in square 8-inch or round 9-inch pans, can be frozen for up to 1 month. To thaw, place in the refrigerator overnight or let stand at room temperature, covered with the plastic wrap, until the dough looks puffy, about 3 hours.
Ingredients
- 1/4 cup olive oil, plus more as needed
- 3 1/2 cups all-purpose flour, plus more as needed 5 tsp. (2 packages) active dry yeast
- 1 1/2 tsp. salt
- 1 1/4 cups warm water (110°F)
- 4 oz. Teleme jack or Monterey jack cheese, thinly sliced
- 2 tsp. chopped fresh rosemary
- Freshly ground pepper, to taste
Preparation
Step 1
Lightly oil two 8-inch square pans and a large bowl.
In a food processor, combine the flour, yeast and salt and pulse to blend. Add the warm water and the 1/4 cup olive oil and pulse until the dough comes together. Transfer the dough to the oil-coated bowl and let rise until doubled in bulk, about 1 1/4 hours. Divide the dough in half.
Pat and stretch 1 dough half into 1 of the prepared pans. Brush the top with olive oil, cover tightly with plastic wrap and then aluminum foil, and freeze for another use.
Divide the other dough half into 2 pieces. Pat and stretch 1 portion into the remaining pan. Top with the cheese and rosemary, leaving a 1/2-inch border.
On a lightly floured work surface, pat and stretch the remaining piece of dough into an 8-inch square. Place in the pan, covering the cheese and rosemary, and pinch the dough layers together. Cover with a damp kitchen towel and let rise for 1 hour.
Preheat an oven to 400°F.
Brush the dough with olive oil, dimple the dough with your fingertips and bake until golden brown, about 25 minutes. Transfer to a wire rack and let cool briefly in the pan. Cut the focaccia into wedges or squares and serve warm. Serves 8; makes 2 flatbreads.