Cheesy Focaccia with Parmigiano Reggiano & Taleggio
Homemade focaccia bread is easier than you think with our simple method you can make in just a few hours. But this focaccia is anything but basic! Stuffed with creamy, buttery imported Taleggio cheese, roasted garlic, juicy tomatoes, caramelized onions, fresh herbs, and nutty imported Parmigiano Reggiano…it’s a super-flavorful treat that’s sure to get raves.
- 1 ⅓ cup warm water 105-110 degrees
- 2 tsp sugar
- 1 packet of instant rapid rise yeast (.25 oz)
- 3 ¾ cup all purpose flour plus additional as needed
- 2 tsp kosher salt
- 1 TB chopped rosemary additional for garnish
- ½ cup olive oil divided, additional for garnish
- 1 head garlic roasted (see below)
- 1 large onion sliced
- 1 cup cherry tomatoes halved
- 8 oz imported Taleggio cheese rind removed
- 6-8 sprigs fresh thyme additional for garnish
- ½ cup shaved imported Parmigiano Reggiano
- Fresh basil for garnish
In a medium bowl, combine water, sugar and yeast. Let sit for 15 minutes or until foamy.
In a large bowl or stand mixer combine flour, salt, chopped rosemary, roasted garlic, and ¼ cup olive oil. Add yeast mixture and mix well for 4-5 minutes using the dough hook or a wooden spoon. Add 1-2 more TB of flour as needed until the dough is sticky but comes together into a ball.
Lightly grease the inside of a large bowl with olive oil. Place dough in greased bowl and rub the surface with a bit of additional olive oil. Cover with plastic wrap and place in a warm spot in your kitchen to rise for 1 - 1 ½ hours or until almost doubled in size.
While dough rises you can make your caramelized onions. Heat 2 TB olive oil in a medium saucepan over medium-low heat. Add onion slices and a pinch of salt, cover, and cook for 2-3 minutes to begin to soften. Reduce heat to low and continue to cook, stirring occasionally, until onions are soft and light golden brown. Set aside until you’re ready to assemble your focaccia (caramelized onions can be made up to 2 days ahead and kept refrigerated)
Grease a 9x13 baking pan with 1 TB olive oil. Gently press dough into the pan, cover, and let rest for 30 minutes in a warm place before baking. Preheat oven to 425 degrees. Uncover focaccia dough and press halved tomatoes into the top, cut side up. Use a small spoon to scoop Taleggio into bite sized pieces and press into the top. Scatter caramelized onions evenly across the surface and arrange thyme sprigs around the center. Drizzle the top of the assembled focaccia with remaining 1 TB olive oil and bake uncovered for 20-25 minutes or until golden brown. Top with shaved Parmigiano Reggiano, a sprinkle of kosher salt and pepper, additional rosemary or thyme, and torn fresh basil. Enjoy warm or at room temperature.
Tip: You can roast your garlic up to 2 days ahead of making the focaccia bread - here’s how. Preheat your oven to 400 degrees. Use a sharp knife to cut across the top of the bulb of garlic, just exposing the cloves. Place in aluminum foil cut side up, drizzle with 2 tsp olive oil, and wrap in foil. Bake for 35-40 minutes or until soft and lightly browned. Let cool slightly and squeeze the bulb to press out soft roasted garlic. Keep refrigerated until ready to use.