Discover the perfect blend of Mediterranean flavors with this Turkish-inspired herb and cheese focaccia. This artisanal bread combines the simplicity of traditional focaccia with aromatic herbs, creating a show-stopping appetizer or accompaniment to any meal. The signature diamond-cut pattern not only creates an impressive presentation but ensures that every bite is infused with a delectable mixture of fresh herbs, garlic, and melted cheese.
Ingredients
For the Dough:
- 10g (1 tablespoon) active dry yeast
- 5g (1 teaspoon) sugar
- 300ml (1½ cups) warm water
- 480g (4 cups) all-purpose flour, divided
- 8g (1½ teaspoons) salt
- 20ml (2 tablespoons) olive oil
For the Topping:
- 5-6 sprigs fresh dill, finely chopped
- 5-6 sprigs fresh parsley, finely chopped
- 4 green onions, finely sliced
- 5 cloves garlic, minced
- 3g (½ teaspoon) salt
- 90ml (⅓ cup) olive oil
- 200g (2 cups) grated cheddar cheese
Instructions
Step 1: Prepare the Yeast Mixture
- In a large bowl, combine warm water, yeast, and sugar
- Stir until yeast dissolves completely
- Add 60g (½ cup) flour and mix until smooth
- Cover with plastic wrap and let rest for 10 minutes until foamy
Step 2: Make the Dough
- Add olive oil to the activated yeast mixture
- Gradually incorporate remaining flour and salt
- Knead for 8-10 minutes until soft and elastic
- Place in an oiled bowl, cover, and let rise for 45 minutes
Step 3: Prepare the Topping
- Combine chopped dill, parsley, green onions, and minced garlic in a bowl
- Add salt and olive oil
- Mix thoroughly to create the herb mixture
Step 4: Shape and Top
- Line a baking sheet with parchment paper
- Roll dough to fit the baking sheet
- Create a diamond pattern using a pizza cutter or sharp knife
- Spread herb mixture evenly across the surface
- Sprinkle generously with grated cheddar cheese
Step 5: Bake
- Preheat oven to 180°C (350°F)
- Bake for 30-35 minutes until golden brown
- Let cool slightly before serving
Nutritional Information
Per serving (1/12 of focaccia):
- Calories: 285
- Protein: 8g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 1.5g
- Sodium: 380mg
Total Time: 1 hour 45 minutes
- Prep Time: 1 hour
- Bake Time: 35 minutes
- Rising Time: 45 minutes
Tips and Tricks
- Ensure water temperature is around 110°F (43°C) for optimal yeast activation
- Test yeast freshness before starting
- Don’t skip the diamond pattern – it creates perfect pockets for the herb mixture
- Use room temperature ingredients for best results
Variations
- Mediterranean Version: Add sun-dried tomatoes and olives
- Spicy Variation: Include red pepper flakes in the herb mixture
- Vegetable-loaded: Add thin-sliced zucchini and cherry tomatoes
- Different Cheese: Substitute mozzarella or Turkish kashar cheese
Common FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 24 hours after the first rise.
Q: Can I freeze this focaccia?
A: Yes, wrap well and freeze for up to 3 months. Thaw completely before reheating.
Q: Can I use dried herbs instead of fresh?
A: Yes, but reduce the quantity by half as dried herbs are more concentrated.
Q: Why didn’t my dough rise?
A: Check yeast freshness and ensure water temperature isn’t too hot or cold.
Storage and Make-Ahead Tips
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days
- Reheat in a 350°F (175°C) oven for 5-10 minutes before serving
- Prepare herb mixture up to 24 hours in advance
- Double the recipe and freeze one focaccia for later use