Description
This Broccoli Cheddar Focaccia Bread is a delicious and savory treat with a fluffy, airy texture and a crispy crust. Loaded with broccoli florets and sharp cheddar cheese, it’s perfect for a satisfying snack, side dish, or part of a delightful brunch.
Ingredients
Units
Scale
For the Focaccia:
- 2 cups warm water (around 105-115°F)
- 2 teaspoons kosher salt
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon extra virgin olive oil, plus more for greasing
For the Mix-ins:
- 1 stalk broccoli, finely chopped and cooked
- 2 cups sharp cheddar cheese, grated
Instructions
- Make the Dough: In a large bowl, combine warm water, salt, yeast, and olive oil. Stir until dissolved. Gradually add flour and mix until a shaggy dough forms.
- Bulk Fermentation: Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Stretch and Fold: Prepare a bowl of warm water. With wet hands, perform four stretch and folds on the dough (from each direction: North, South, East, West). Lift the dough and tuck it under itself. Cover and let rest for 30 minutes. Repeat this process 3 more times.
- Shape and Add Toppings: Gently transfer the dough to a greased 9×13 inch baking pan. Sprinkle half of the broccoli and cheddar cheese over the dough. Fold the dough into thirds, flip it lengthwise, and gently press it into the pan. Drizzle with olive oil and top with the remaining broccoli and cheese.
- Proof: Cover the pan with plastic wrap and let the dough proof for 1 hour.
- Preheat and Bake: Preheat oven to 400°F. Dimple the focaccia dough with your fingers. Bake for 30-32 minutes, or until golden brown and the internal temperature reaches 190°F.
- Cool: Let the focaccia rest for 5 minutes in the pan, then transfer it to a wire rack to cool completely.
Notes
- Use high-quality olive oil for the best flavor.
- If the dough is too sticky during the stretch and fold process, lightly flour your hands.
- You can add other toppings to your focaccia, such as sliced olives, cherry tomatoes, or fresh herbs.
- Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
