Cheesy Focaccia Bread Recipe

Activate yeast

In a medium bowl, combine 1.5 cups warm water (about 100–110°F / 38–43°C), 1 tsp sugar and 2 tsp active dry yeast. Stir gently and let sit 5–10 minutes until foamy and doubled.

In a large mixing bowl or stand mixer bowl, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center.

Add the foamy yeast mixture and 1/2 cup extra-virgin olive oil to the flour. Stir with a wooden spoon or use a dough hook on low speed until a wet, sticky dough forms (about 2–3 minutes). If dough seems very dry, add up to 2 tablespoons warm water; if too wet, add up to 2 tablespoons flour.

Knead the dough on medium speed with a dough hook for 4–5 minutes until smooth and elastic but still slightly sticky. Alternatively, turn onto a lightly floured surface and knead by hand 6–8 minutes.

Lightly oil a large bowl with olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

When risen, oil a 13x9-inch (or similar) rimmed baking sheet with 1–2 tablespoons olive oil (use the 1/4 cup warm water in the ingredients to splash on the pan if desired to create steam and to help dough spread). Transfer the dough to the prepared pan and gently press and stretch with oiled fingertips to fit the pan, creating dimples by pressing fingertips about 1/2 inch deep across the surface. If dough resists, let rest 10 minutes then continue. Cover and let rest for 20–30 minutes for a second proof while oven preheats to 450°F (230°C).

While the dough is on its second proof, melt 4 tbs unsalted butter in a small saucepan over low heat or in the microwave until fully melted. Stir in 4 tbs minced garlic, 2 tbs finely chopped fresh parsley and 1/2 tsp fine sea salt. Keep warm and set aside.

After dough has proofed and just before baking, brush about half of the garlic butter evenly over the dough, making sure some pools into the dimples.

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 1 tbs lemon zest, 1 tsp grated garlic, 1/4 tsp crushed red pepper flakes and 1/4 tsp fine sea salt. This will be used after baking for bright flavor and to drizzle over the melted cheese.

Sprinkle 1.5 cups of shredded Gouda evenly across the butter-brushed dough, leaving a small border at the edges. If using sliced Gouda, arrange slices evenly. Optionally sprinkle 2 tbsp grated Parmesan over the Gouda for extra flavor.

Place the pan in the preheated oven (450°F / 230°C) on the middle rack. Bake 15 minutes, then rotate pan if your oven has hot spots and continue baking 5–8 minutes more until the crust is golden-brown, cheese is melted and bubbling, and bottom sounds hollow when tapped. Total bake time ~20–23 minutes depending on oven.

If you prefer a more browned cheese top, switch to broil for the final 1–2 minutes—watch closely to avoid burning.

Remove focaccia from oven. Immediately brush the remaining garlic butter over the hot cheese and crust, letting it seep into dimples and edges.

Drizzle the lemon garlic oil evenly over the top (use to taste; start with half then add more if desired). Sprinkle remaining 1/2 cup shredded Gouda in spots if you want extra cheesy pockets; it will melt on the hot surface.

Finish with 1/4 cup grated Parmesan (optional), 1/2 tsp coarse sea salt or flaky salt, 1/4 tsp freshly ground black pepper, and 1 tbs chopped fresh rosemary or thyme. Let rest 5 minutes to set.

Cut into squares or strips and serve warm. Store leftovers wrapped at room temperature up to 1 day or refrigerated up to 3 days; reheat in oven at 350°F (175°C) to refresh.