Hot Kasseri Cheese Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or your hand until a rough dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Add the remaining 1 tablespoon olive oil toward the end and knead until incorporated. If dough is very sticky, add up to 2 more tablespoons flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place 45–60 minutes, or until doubled in size.

Shape focaccia

Preheat the oven to 475°F (245°C). Lightly oil a rimmed baking sheet or a 12-inch cast-iron skillet. Gently deflate the dough and transfer it to the prepared pan. Using your fingers, press and stretch the dough to a roughly 10–12 inch oval or rectangle about 1/2-inch thick, leaving a slightly thicker edge. If the dough resists, let it rest 5 minutes and then continue.

Prepare kasseri

Trim any rind and slice or tear the kasseri into 1/4-inch-thick slices or modest irregular pieces that will melt evenly. For easier coverage, shave or grate half of the cheese and leave the rest in slices to create a mix of melted texture.

Assemble

Drizzle 1 tablespoon of extra virgin olive oil over the stretched dough and spread evenly with your fingers. Scatter the kasseri pieces and shavings evenly over the surface, leaving a small border. Sprinkle dried oregano and freshly ground black pepper across the cheese. If using sumac, sprinkle it lightly on top for lemony tang.

Bake

Place the pan in the preheated oven on the middle rack. Bake 10–14 minutes, watching closely — kasseri melts and browns quickly. Rotate the pan after 8 minutes for even browning. Remove when the cheese is bubbling, blistered in spots, and the crust is golden beneath (use a spatula to check).

Finish

Immediately after removing from the oven, drizzle the remaining 1 tablespoon extra virgin olive oil over the hot cheese. Sprinkle chopped fresh parsley and, if desired, a pinch of chili flakes. Let rest 2–3 minutes so the cheese sets slightly for easier slicing.

Slice the hot kasseri focaccia into 6–8 pieces. Serve with lemon wedges so diners can squeeze a little brightness over the warm cheese. Offer extra sumac or chili flakes on the side.