Focaccia & Cambozola Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off each garlic bulb to expose cloves. Drizzle 1 tablespoon olive oil over the exposed cloves, season with 1/4 tsp kosher salt, wrap each bulb tightly in aluminum foil, and place on a baking sheet. Roast for 35–40 minutes until cloves are soft and caramelized. Let cool slightly.

Prepare Cambozola

Place the Cambozola on a small ovenproof dish or plank. About 10 minutes before serving (after focaccia is warmed and balsamic is ready), place the Cambozola in the oven at 350°F (175°C) for 6–8 minutes to warm slightly — it should soften but not fully melt. Remove and keep warm.

Finish roasted garlic

Once garlic is cool enough to handle, squeeze the softened roasted cloves into a small bowl, mash with a fork and mix with 1 tablespoon olive oil, remaining pinch of salt and pepper to taste. This creates a spreadable roasted garlic paste to serve alongside the cheese.

Pour 3 tablespoons balsamic vinegar and 1 teaspoon honey (or sugar) into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a low simmer. Stir frequently and reduce until the mixture is thick enough to coat the back of a spoon, about 6–8 minutes. Remove from heat and let cool slightly; it will thicken more as it cools. Taste and adjust sweetness or acidity if desired.

Combine halved tomatoes, torn basil, 1 tablespoon olive oil, and 1 teaspoon sea salt in a bowl. Toss gently so tomatoes are coated but not crushed. Let sit at room temperature for 10–15 minutes to meld flavors. Right before serving, taste and adjust seasoning.

Activate yeast

In a small bowl, stir warm water, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.

Make dough

In a large bowl or stand-mixer bowl, combine 3 cups flour and 1 teaspoon fine sea salt. Add the foamy yeast mixture and 3 tablespoons olive oil. Mix until a shaggy dough forms. Knead by hand for about 6–8 minutes or on medium speed with a dough hook for 4–5 minutes, until smooth and slightly sticky.

First rise

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape and second rise

Generously oil a 9x13-inch (or similar) baking pan with 1 tablespoon olive oil. Transfer the dough to the pan, pressing it out to corners. Cover and let rest 20–30 minutes. Preheat oven to 450°F (230°C) during the last 10 minutes of this rest. After resting, use your fingertips to dimple the dough all over; drizzle the remaining 1 tablespoon olive oil over the top, scatter chopped rosemary if using, and sprinkle coarse sea salt.

Bake focaccia

Bake in the preheated oven for 15–20 minutes, until golden brown on top and cooked through. Remove from oven and let cool slightly in the pan for 5 minutes, then transfer to a rack. Cut into pieces for serving.

On a serving board or platter, place the warmed Cambozola in its dish. Arrange roasted garlic paste nearby in a small bowl or directly next to the cheese so guests can spread it onto the cheese or bread.

Spoon the tomato and basil mixture next to the cheese and drizzle a little of the balsamic reduction over the tomatoes. Reserve some reduction to artistically drizzle over the Cambozola just before serving (or allow guests to add to taste).

Cut focaccia into squares or slices and arrange around the cheese. Provide small spreaders or knives. To eat: spread roasted garlic onto a piece of focaccia, top with a slice of Cambozola, a few tomatoes and basil, and finish with a light drizzle of balsamic reduction. Serve immediately.