Easy Cheese-Stuffed Focaccia with Flavorful Toppings: Tomatoes, Rosemary & Peppers
In this delightful focaccia-making journey where we prepare a high-hydration, cheese-infused dough that requires no kneading. Instead, we use a simple flip-and-fold technique that brings out the best textures and flavors. Topped with juicy cherry tomatoes, fragrant rosemary, and crisp green bell pepper, this focaccia is bursting with flavor and crunch in every bite.
Ingredients
- 550 ml water
- ½ tbsp half a tablespoon honey
- 8 g dry yeast
Dry ingredients
- 600 g type 00 wheat flour Manitoba or Caputo
- 20 g sea salt
- 300 g picant gruyere
- cherry tomatoes
- rosemary
- green peppers
Instructions
- in a jar filled in with 550 ml of water add the yeast and give it a good mix then place it aside
- continue with the dry ingredients
- In a bowl with 600 g of type 00 wheat flour add 20 g of sea salt
- add 2 tbsp of Greek oregano
- using a dough scraper mix the dry ingredients
- let it rest for 5 minutes or until our yeast has proofed
- when the yeast is nice and bubbly add it in along with 3 tbsp of olive oil
- start mixing
- when it starts coming together take the dough scraper and take down the flour from the sides
- cover it for 30 minutes or until double in size
- wet your hands and give it a flip and fold
- repeat 4-5 times
- cover it for 30 minutes or until double in size
- cut the cheese in small cubes
- flip and fold the dough
- cover it for 30 minutes or until double in size
- prepare the oven pan that you're going to cook it in by adding 125 ml of olive oil the bottom of the pan has to be fully covered with olive oil
- take a third of the cheese and spread it over the top of the dough and with a wet hands again do a flip and fold
- repeat until all the cheese in is the dough
- cover it and let it rest for 20 minutes
- cut the cherry tomatoes in 3 slices
- rip the rosemary and place it in a bowl
- cut the green pepper into strips and then give them a quick chop
- spread some olive oil in your hands, dimple and stretch
- sprinkle some sea salt on top of the dough
- add the rosemary
- add the tomatoes, press them down just a little bit and spread them evenly
- spread the peppers over the top
- preheat the oven at 230℃ - 446℉ and place a rack in the middle
- place the pan in the oven for 20 - 25 minutes or until it's brown on top
- once ready let it cool down to a good eating temperature
- ready to serve