By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
236 cal · 170 min
Soft, Cheesy Focaccia
Recipe GLPR6cc074e1cce199
A tender, pillowy focaccia bread topped with melted cheese and aromatic Italian herbs. This rustic flatbread comes together with a simple dough that rises until light and airy, then gets finished with a drizzle of olive oil and your choice of cheese. Perfect for serving warm alongside soups, salads, or on its own.
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Ingredients
1 teaspoon instant yeast
1 tablespoon sugar
1 tablespoon mixed Italian herbs
1 tablespoon tomato paste
3 cups all-purpose flour
1½ teaspoons salt
2 tablespoons olive oil
1¼ cups water
4 ounces cheese, thinly sliced or shredded
Directions
In a large mixing bowl, combine warm water, instant yeast, and sugar. Stir gently and let sit for 5 minutes until the yeast is foamy and activated.
Add the flour, salt, 2 tablespoons of olive oil, tomato paste, and mixed Italian herbs to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, until the dough has doubled in size.
Preheat your oven to 400°F (200°C) and lightly oil a 9x13 inch baking pan.
Punch down the risen dough and transfer it to the prepared baking pan. Gently stretch and press the dough to fill the pan evenly, creating a roughly ½-inch-thick base. If the dough springs back, let it rest for 5 minutes and stretch again.
Cover the dough with a damp towel and let it rise for another 30 minutes until it puffs slightly.
Dimple the surface of the focaccia by pressing your fingertips gently all over the dough. Drizzle with additional olive oil, then distribute the cheese evenly across the top, pressing it gently into the dough.
Bake for 20–25 minutes until the focaccia is golden brown and the cheese is melted and bubbly. The internal temperature should reach 190–200°F (88–93°C).
Remove from the oven and let cool in the pan for 5 minutes. Slice and serve warm.
Comments
This focaccia is built from pantry staples available at any Charlotte grocer—flour, yeast, olive oil, cheese, and tomato paste are all standard stock at Harris Teeter, Kroger, Food Lion, and ALDI. The 170-minute stated time is honest for a yeasted bread and includes two rises, though a reader should know the active hands-on work is closer to 20 minutes spread across that window, which is manageable for a weekend project. At roughly $1.50 to $2 per serving depending on cheese choice, it's economical for a homemade bread, and the yield of 8 servings makes it worthwhile. The main limitation is that focaccia is best consumed fresh or same-day; it stales quickly and doesn't reheat as well as a sandwich bread, so it's a commit-to-finishing item rather than a flexible weeknight side, and the time investment argues for when you're already home and not rushing.
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