Description
This Broccoli Cheddar Focaccia Bread combines the fluffy, olive oil-rich texture of classic Italian focaccia with savory sharp cheddar and tender, cooked broccoli. The result is a cheesy, flavorful bread that’s perfect as a snack, side dish, or appetizer. The recipe uses an easy, no-knead dough technique involving stretch-and-folds for airiness and structure, then layers broccoli and cheddar for unbeatable taste and richness.
Ingredients
Units
Scale
For the Focaccia Dough
- 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
Mix-ins and Toppings
- 1 stalk broccoli, finely chopped and cooked
- 2 cups sharp cheddar cheese, grated
- Extra olive oil, for drizzling
Instructions
- Combine Wet Ingredients: In a large bowl, mix the warm water, kosher salt, active dry yeast, and 1 tablespoon of extra virgin olive oil. Stir with a spoon until the salt and yeast are dissolved.
- Form the Dough: Add the all-purpose flour to the bowl and mix until a shaggy, sticky dough forms. The dough should be wet and jiggly. If needed, add extra warm water, a tablespoon at a time, until the desired consistency is reached.
- Initial Rest: Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This helps hydrate the flour and begin gluten development.
- Stretch and Fold: Fill a small bowl with warm water for your hands. With wet hands, perform four stretch and folds by pulling the dough up and folding it over from the North, South, East, and West. Then gently lift the dough and coil it under itself. Cover again and let rest for 30 minutes. Repeat this process three more times, resting 30 minutes between each set of folds.
- First Layer of Toppings: Transfer the dough gently to a greased 9×13-inch pan. Sprinkle half of the chopped, cooked broccoli and half of the grated cheddar cheese evenly across the dough. Fold the dough into thirds as if folding a letter, then flip it lengthwise in the pan and gently press to fill the pan without pressing out the air.
- Final Layer & Rest: Drizzle the dough with olive oil and scatter the remaining broccoli and cheddar cheese over the top. Cover with plastic wrap, and let the pan rest at room temperature for 1 hour for the final rise.
- Bake: Preheat your oven to 400°F (200°C). Dimple the focaccia dough gently all over with your fingertips, top with any extra toppings if desired, then bake for 30-32 minutes or until the top is lightly golden and the internal temperature reaches 190°F.
- Cool & Serve: Allow the focaccia to rest in the pan for 5 minutes after baking. Then, transfer it to a wire rack and let cool completely before slicing and serving.
Notes
- For easier mixing, use a stand mixer fitted with a dough hook for step 2.
- Make sure the broccoli is finely chopped and cooked to avoid crunchy pieces in your bread.
- Focaccia can be served warm or at room temperature and makes great leftovers.
- Experiment with additional herbs or spices, such as garlic powder or black pepper, for extra flavor.
- The dough will be very sticky; keeping your hands wet makes the stretch-and-fold process easier.
Nutrition
- Serving Size: 1 piece (1/10 of recipe)
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 18mg
