Asiago Cheese Focaccia Recipe

Golden Asiago Foccacia sitting on elevated white patter cut into slices.

Asiago Cheese Focaccia Recipe

Asiago Cheese Focaccia Bread is an Italian bread topped with fresh herbs that can be used in a focaccia sandwich, pizza, or served with marinara or with a soup or salad.

Course Appetizers, Sides

Cuisine American, Italian

Keyword Asiago Focaccia, Focaccia, Rosemary Focaccia

Prep Time 20

Cook Time 20

Rise Time 2

Total Time 2 40

Servings

Calories 418kcal

Author Michele @ Flavor Mosaic

Ingredients

1 package Rapid Rise Instant Active Dry Yeast
1.5 teaspoons raw sugar
1-3/4 cup lukewarm water
1 cup extra virgin olive oil (divided)
1 teaspoon sea salt
5 cups all-purpose flour
2 cups asiago cheese
1 tablespoon fresh rosemary and herbs

Instructions

In a large bowl add the yeast packet, luke warm water, and sugar. Mix well. Let it sit in a warm place for about 10-15 minutes. When it’s ready it should appear to be foamy, and bubbling.
Next, add flour, ½ a cup of olive oil, and salt to the yeast mix. Using a hand mixer, blend ingredients completely.
Transfer dough to a lightly floured surface. Begin kneading dough with hands. Do this 1-2 times. You can sprinkle with flour if it starts to get sticky at all.
Then add 1-2 Tbsp of olive oil to the empty mixing bowl. Swirl it around until it coats the inside of the bowl.
Place dough back in the bowl and cover it with a kitchen towel or plastic wrap. Keep bowl in a warm place. Allow to sit for about 1 hour and until it has doubled in size.
Divide the rest of the olive oil between two 9 inch cake pans.
Add 1 cup of Asiago Cheese to the dough. Knead dough again. Divide dough in half, placing one half in each cake pan. Press dough with knuckles to fit pan.
Then flip dough over coating it in olive oil on both sides. Repeat for each pan.
Cover both pans with a kitchen towel or plastic wrap again and set aside. Let dough double again in size, sitting for about one more hour.
Preheat oven to 425 degrees.
Remove plastic from pans. Sprinkle with sea salt.
Drizzle olive oil on top and bake for about 10 minutes.
Remove from oven and add remaining Asiago cheese on top of both bread loaves.
Return to oven and bake for another 10-12 minutes or until golden brown.
Allow to cool before slicing.
Optional: Sprinkle top with fresh rosemary or other herbs and extra Asiago cheese or parmesan cheese.

Notes

If at any point dough gets too sticky just add a sprinkle of flour and keep going.
To knead dough without a mess, cover your tabletop or counter with plastic wrap or parchment paper first!
You can also use a large rectangular sheet pan instead of the two 9 inch cake pans. Follow all of the directions the same as you would above. When you get ready to place the dough in the pan, coat the pan in olive oil and place the entire dough portion in the sheet pan pressing and kneading, to shape it until it fits to pan & is flatter (1-2 inches thick). Bake for about 5-7 minutes before adding cheese on top and return to oven for an additional 5-8 minutes. When bread is golden brown on top it’s ready!

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