Can I use frozen broccoli instead of fresh?

Absolutely! Just thaw it completely, pat dry, and chop before adding. Avoid using broccoli with excess moisture or it could make the bread soggy.

Can I prep the dough ahead of time?

Yes, the dough can be made the night before. After the final stretch and fold, cover tightly and refrigerate overnight. Let it come to room temperature before shaping and proceeding with the recipe.

My dough feels too sticky—what can I do?

A sticky dough is normal for focaccia; it ensures a light, airy crumb. If it’s unmanageable, sprinkle a tiny bit more flour, but avoid adding too much—moisture equals fluffiness.

Can I make this recipe without cheese?

Absolutely! Just skip the cheddar—or use vegan cheese. The focaccia will still have fantastic flavor from the olive oil and broccoli.

Broccoli Cheddar Focaccia Bread Recipe

Name: Broccoli Cheddar Focaccia Bread Recipe
Prep time: 2 h 40 min
Cook time: 32 min
Total time: 3 h 12 min
Cuisine: Italian-American
Ingredients: 2 cups warm water; 2 teaspoons kosher salt; 2 teaspoons active dry yeast; 4 cups all-purpose flour; 1 tablespoon extra virgin olive oil, plus more for greasing the pan; 1 stalk broccoli, finely chopped and cooked; 2 cups sharp cheddar cheese, grated; Extra olive oil, for drizzling

There’s absolutely nothing like the irresistible aroma of freshly baked bread wafting through your kitchen—especially when it’s golden, fluffy focaccia loaded with sharp cheddar and pockets of tender, roasted broccoli. This Broccoli Cheddar Focaccia Bread is honestly a weeknight miracle. With a simple, forgiving dough and an addictive toppings combination, this recipe yields a cozy, melty treat you’ll find yourself craving again and again. Best of all, it’s easy and hands-off, which means you get incredible homemade bread without babysitting dough all day. Whether you’re looking for the perfect side for soup, a centerpiece for brunch, or just can’t get enough cheesy bread, this focaccia checks every box.

Why You’ll Love This Recipe

Simple Steps, Minimal Fuss: The process is straightforward, with only a few minutes of active work. No kneading or special equipment required.
Perfect for Busy Schedules: The dough rests and rises while you go about your life. Hands-on time is minimal, making fresh bread doable any night.
Cheesy, Buttery, and Satisfying: Every bite has gooey cheddar and bites of sweet broccoli, nestled into olive oil–crisped bread with a pillowy inside.
Easily Customizable: You control the flavors! Switch up cheeses or add more veggies—this focaccia is as versatile as your cravings demand.

Ingredients You’ll Need

Here’s what brings that bakery-worthy flavor and texture:

Warm Water: Helps activate the yeast and gives the dough its desired wet, lively feel. Use lukewarm water, not hot.
Kosher Salt: Enhances flavor and helps the bread develop structure.
Active Dry Yeast: The power behind the rise; no need to buy fresh yeast—a packet of active dry works perfectly.
All-Purpose Flour: Trusty and affordable, yielding that classic chewy focaccia crumb.
Extra Virgin Olive Oil: For the dough, for greasing the pan, and a good pour over the top—this is key for golden edges and flavor.
Broccoli: Finely chop and pre-cook (steamed or sautéed is great). It dots the bread with delicious pops of green.
Sharp Cheddar Cheese: Grated fresh, it melts into gooey pockets you’ll want in every bite. Go for extra sharp if you love bold flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Go for it:

Cheese Swap: Try adding Gruyère, mozzarella, Parmesan, or a smoky gouda for a new flavor profile.
Veggie Add-Ins: Red peppers, caramelized onions, or thinly sliced mushrooms are fantastic in place of or in addition to the broccoli.
Herb Accents: Sprinkle on fresh thyme, rosemary, or chives before baking for a fragrant finish.
Whole Wheat Twist: Substitute up to half the flour with whole wheat for a heartier loaf.
Gluten-Free Version: Use a high-quality 1:1 gluten-free flour blend, but note that texture may vary.
Vegan Option: Use your favorite plant-based cheddar shreds.

Feel free to get creative; focaccia thrives on bold flavor combinations!

How to Make Broccoli Cheddar Focaccia Bread

Step 1: Make the Dough

Combine warm water, salt, yeast, and a generous glug of olive oil in a large bowl. Stir until everything’s dissolved, then add the flour. Mix until a shaggy, slightly wet dough forms—don’t worry if it seems sticky!

Step 2: First Rest

Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This lets the flour hydrate and makes the next step easier.

Step 3: Stretch and Fold

Dip your hands in warm water—this prevents sticking. Perform a simple “stretch and fold” four times: pull the dough gently from the north, south, east, and west, folding it over itself each time. Next, lift and coil the dough gently under itself. Cover and rest for 30 minutes. Repeat this stretch-and-fold process a total of 4 times, resting between each.

Step 4: Add Broccoli and Cheddar

Lightly grease a 9×13 pan with olive oil. Transfer your dough gently into the pan. Sprinkle half the broccoli and cheddar evenly over the top. Carefully fold the dough into thirds and flip it lengthwise, lightly pressing to fill the pan—just don’t punch out all the air bubbles you’ve worked for! Drizzle with more olive oil and add the remaining toppings.

Step 5: Rise and Preheat

Loosely cover with plastic and let the dough rise for a final hour. Meanwhile, preheat your oven to 400°F.

Step 6: Dimple and Bake

With oiled fingers, gently dimple the surface of the dough (this makes those classic focaccia craters). Top with any extra cheese or veggies if you like. Bake for 30-32 minutes until the loaf is golden and registers 190°F inside.

Step 7: Cool and Enjoy

Let the bread rest for 5 minutes, then carefully remove from the pan to cool completely on a wire rack. Slice and serve!

Pro Tips for Making the Recipe

Don’t Rush the Resting: Give the dough its rest times—these help create flavor and airy texture.
Keep It Wet: If your dough seems dry, add more water a tablespoon at a time. Focaccia dough is supposed to be loose!
Go Generous with Olive Oil: It’s essential for that crispy, flavorful crust. Drizzle a little extra for good measure.
Don’t Overbake: The loaf should be deep golden with a soft crumb inside. Use a thermometer if you have one.
Use Fresh Grated Cheese: Bagged shreds have anti-caking agents that can keep cheese from melting evenly.

Your hands are your best tool here—don’t be afraid to get a little messy!

How to Serve

Broccoli Cheddar Focaccia shines as both a side and a star:

Soup’s Best Friend: Pair with creamy tomato, broccoli cheddar, or potato leek soup.
Sandwich Maker: Slice in half and use for grilled cheese or veggie sandwiches.
Snack or Party Bite: Cut into small squares for an easy appetizer at gatherings.
Salad Booster: Serve alongside your favorite salad or grain bowl.
Breakfast Hero: Toast slices for breakfast with a fried egg on top.

Warm focaccia always wins hearts—try serving it with a drizzle of honey or a swipe of good butter!

Make Ahead and Storage

Storing Leftovers

Let your focaccia cool fully before storing to prevent sogginess. Wrap tightly in foil or place in an airtight container. It keeps at room temp for up to 2 days, or in the fridge for 3–4 days.

Freezing

Focaccia freezes beautifully. Slice it up, wrap pieces individually, and store in a freezer-safe bag for up to 2 months. Thaw at room temp or in a low oven.

Reheating

Refresh slices in a 350°F oven for 5–8 minutes, or in a toaster oven—this brings back the delicious crust and melty cheese!

Never microwave focaccia if you want to keep that satisfying texture.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Just thaw it completely, pat dry, and chop before adding. Avoid using broccoli with excess moisture or it could make the bread soggy.
Can I prep the dough ahead of time?

Yes, the dough can be made the night before. After the final stretch and fold, cover tightly and refrigerate overnight. Let it come to room temperature before shaping and proceeding with the recipe.
My dough feels too sticky—what can I do?

A sticky dough is normal for focaccia; it ensures a light, airy crumb. If it’s unmanageable, sprinkle a tiny bit more flour, but avoid adding too much—moisture equals fluffiness.
Can I make this recipe without cheese?

Absolutely! Just skip the cheddar—or use vegan cheese. The focaccia will still have fantastic flavor from the olive oil and broccoli.

Final Thoughts

Homemade bread might seem ambitious for a busy weeknight, but this Broccoli Cheddar Focaccia Bread makes it completely achievable—and totally worth it. With its crisp edges, melty cheese, and savory green pops of broccoli, it’s a crowd-pleaser no matter how you serve it. Take the chance to make it your own and enjoy that unbeatable feeling of pulling golden, bakery-worthy bread from your oven. Give this recipe a try and discover how rewarding (and simple!) baking can be!