Focaccia bread is already one of those cozy carb-filled pleasures, but stuff it with cheese and you've got next-level comfort food. This cheese-stuffed focaccia is golden and crispy on the outside, soft and airy inside, and oozing with melted mozzarella and sharp provolone in every bite. It’s got everything you love about a classic focaccia recipe—flaky sea salt, olive oil-soaked edges, and that signature dimpled top—just with the surprise of warm, gooey cheese tucked inside. Whether you're new to baking or already diving into easy sourdough focaccia recipes, this one’s a keeper. And yes, it’s possible to make it all in a single afternoon.
Gooey Cheese-Stuffed Focaccia
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Side Dish
Cuisine Italian
Large Mixing Bowl (or stand mixer with dough hook)
9x13-inch baking pan or sheet pan
Bench scraper or sharp knife
Kitchen towel or plastic wrap
Silicone Brush (for oil)
Digital scale (for precise measurements)
Dough scraper (to help with handling sticky dough)
For the dough
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 1/4 teaspoons 1 packet instant yeast
- 1 ¾ cups warm water about 110°F
- 1/4 cup extra virgin olive oil plus more for greasing and drizzling
For the filling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup provolone cheese sliced or shredded
- Optional: a pinch of red pepper flakes or dried oregano mixed into the cheese for flavor
For topping
- Flaky sea salt
- More olive oil
- Optional: fresh rosemary or thinly sliced garlic for bonus focaccia bread toppings
Mix the dough
In a large bowl, combine the flour, salt, sugar, and instant yeast. Add warm water and olive oil. Stir until a sticky dough forms. Knead for 5–7 minutes until smooth. You can also use a stand mixer if you have one.
First rise
Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for about 1 hour, until doubled.
Assemble the layers
Grease a 9x13-inch pan generously with olive oil. Divide the dough in half. Press one half into the bottom of the pan, stretching it to cover the surface. Sprinkle the mozzarella and provolone over the dough, leaving a ½-inch border.
Seal it up
Gently stretch and place the remaining dough over the cheese layer. Press the edges together to seal. Use your fingers to dimple the surface.
Second rise
Let the dough rest again for 30 minutes while the oven preheats to 425°F.
Top and bake
Drizzle the top with olive oil, sprinkle with flaky salt, and add any optional toppings like rosemary or garlic. Bake for 22–25 minutes until golden brown and crisp.
Cool and serve
Let it cool for 10 minutes before slicing into squares. Serve warm so the cheese stays melty.
Pairings
This homemade focaccia is hearty enough to be the main event but plays well with others, too. Serve it alongside a bowl of tomato soup, pair it with an antipasto platter, or use it to make the ultimate grilled cheese. For something lighter, a crisp arugula salad with lemon vinaigrette balances the richness beautifully. Want to take it in a sweeter direction? Pair slices with fig jam for a surprising twist, channeling a bit of that sweet focaccia bread energy.
FAQs
1. Can I use sourdough for this recipe?
Absolutely. Just swap in your sourdough starter and adjust the rise times. Whether you’re into quick sourdough focaccia recipes or a slow-ferment method, the cheese-stuffing works with both.
2. What kind of cheese works best?
Mozzarella is great for meltiness, and provolone adds depth. Fontina, gouda, or even brie would also be amazing. Avoid hard cheeses like parmesan as the primary filling—they don’t melt as well.
3. Can I make this on the same day?
Yes, this is a same day focaccia bread recipe. No need for overnight proofing unless you want to. For a quicker rise, place the dough somewhere warm (like a turned-off oven with the light on).
4. Is this a good beginner recipe?
Totally! This is one of the best easy focaccia recipes to start with, especially if you're just learning how to make focaccia bread. No special tools, no fancy techniques.
5. What other toppings can I use?
If you want to go beyond cheese, some favorite focaccia bread toppings include caramelized onions, olives, roasted red peppers, or sun-dried tomatoes.
