Stuffed Focaccia
A golden, crispy-crusted Italian flatbread filled with a savory blend of melted mozzarella and fresh herbs.
Ingredients
- •1 lb (450g) store-bought or homemade pizza dough
- •1 cup (100g) shredded mozzarella cheese
- •1/4 cup (60ml) extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon flaky sea salt
- •1 clove garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly grease a 9x9 inch baking pan with olive oil.
- 2
Divide the dough into two equal portions and roll each out into a square roughly the size of your pan.
- 3
Place the first layer of dough into the prepared pan, stretching it to cover the bottom.
- 4
Spread the shredded mozzarella evenly over the bottom layer of dough, leaving a small border around the edges.
- 5
Place the second layer of dough on top and pinch the edges firmly together to seal the cheese inside.
- 6
Use your fingertips to create deep dimples all over the surface of the dough.
- 7
In a small bowl, whisk together the olive oil, minced garlic, rosemary, and oregano, then brush this mixture generously over the top of the focaccia.
- 8
Sprinkle with flaky sea salt and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- 9
Let the focaccia rest for 5 minutes before slicing into squares to serve.
💡 Chef tips
- For a deeper flavor, let the dough sit in the fridge for 24 hours before baking to develop a better texture.
- You can add thinly sliced sun-dried tomatoes or sautéed spinach inside for extra flavor.
- Store leftovers in an airtight container in the fridge and reheat in a toaster oven to restore the crisp crust.
✅ How it should turn out
The finished focaccia should have a deeply golden, dimpled crust that is crispy on the outside, soft and airy on the inside, and filled with a rich, gooey layer of melted cheese.