Tear & Share Molten Cheese Focaccia Bread Recipe

Introduction: The Ultimate Cheesy Bread Experience

Are you searching for a show-stopping appetizer or a comforting side dish that guarantees delighted gasps and requests for seconds? Look no further! This Tear & Share Molten Cheese Focaccia Bread recipe is precisely what your gatherings have been missing. Imagine a cloud-like focaccia, infused with aromatic herbs, and housing an impossibly gooey, molten cheese center that spills out with every tear. It’s more than just bread; it’s an experience designed for connection and pure culinary joy. We know that the average person spends about 30 minutes each week looking for new recipes to try, and the joy of discovering a truly exceptional bread recipe can be immense. This focaccia delivers on texture, flavor, and that irresistible cheesy factor that makes it a crowd-pleaser every single time.

Ingredients: The Foundation of Flavor

The magic of this focaccia lies in the quality and synergy of its ingredients. We’ve carefully selected each component to achieve that perfect balance of fluffy bread and rich, decadent cheese. Don’t be afraid to experiment with different cheeses for a personalized touch!

For the Dough

• 1 ½ cups (360ml) warm water (105-115°F / 40-46°C) – *The ideal temperature to awaken your yeast, not too hot to kill it, not too cool to make it sluggish.*
• 2 ¼ teaspoons (7g) active dry yeast – *The leavening magic that gives our focaccia its signature height and airy texture.*
• 1 tablespoon (13g) granulated sugar – *Fuel for the yeast, helping it to bloom and create those beautiful bubbles.*
• 3 ½ cups (455g) all-purpose flour, plus more for dusting – *The sturdy backbone of our focaccia, providing structure and that satisfying chew.*
• 1 ½ teaspoons (9g) fine sea salt – *Crucial for flavor development and strengthening the gluten structure.*
• ¼ cup (60ml) extra virgin olive oil, plus more for greasing – *Adds richness, tenderness, and a wonderful aroma to the dough.*

For the Gooey Cheese Filling

• 8 ounces (225g) shredded mozzarella cheese – *The classic choice for its supreme meltiness and mild, creamy flavor.*
• 4 ounces (115g) shredded Gruyère cheese – *Adds a nutty, slightly sharp complexity that beautifully complements the mozzarella.*
• 4 ounces (115g) shredded sharp cheddar cheese – *For a punch of tangy, bold flavor that balances the richness.*
• *Optional: ¼ cup grated Parmesan cheese for an extra salty, umami kick.*

For the Topping

• 2 tablespoons (30ml) extra virgin olive oil – *To brush generously for that signature crispy, golden focaccia top.*
• Flaky sea salt, to taste – *For a delightful textural contrast and a pop of briny flavor.*
• Fresh rosemary sprigs (optional) – *Adds an aromatic herbaceous note that screams ‘Italian countryside’.*

Timing is Everything: Prep, Cook, and Enjoy

When compared to an average focaccia recipe, which might have total active time around 40-50 minutes plus rising, our Tear & Share Molten Cheese Focaccia requires a bit more patience due to the shaping and filling process. However, the hands-on time is minimal, making the waiting time a delightful anticipation for the cheesy goodness to come. The two rising periods are crucial for achieving that incredibly light and airy crumb.

Step-by-Step: Crafting Your Molten Cheese Focaccia

Follow these simple steps to create a focaccia that will become your new favorite!

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top. Give it a gentle whisk and let it sit for about 5-10 minutes. You’re looking for a foamy, bubbly surface – this means your yeast is alive and ready to work its magic!

Step 2: Mix the Dough

Once the yeast is foamy, add the all-purpose flour and fine sea salt to the bowl. Pour in the ¼ cup of extra virgin olive oil. Mix everything together with a wooden spoon or a spatula until a shaggy dough forms. It will be quite sticky – that’s exactly what we want!

Step 3: First Rise (Bulk Fermentation)

Lightly grease a clean bowl with olive oil. Transfer the dough into the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot and let it rise for 1 to 1.5 hours, or until doubled in size. This crucial first rise develops flavor and texture.

Step 4: Shape and Fill with Glorious Cheese

Generously oil a 9×13 inch baking pan or a similar-sized baking dish. Gently punch down the risen dough to release some of the air. Transfer the dough into the prepared pan. Using oiled fingertips, gently stretch and press the dough to fill the pan. Don’t force it; let it relax if it resists. Now, here comes the fun part! Create indentations in the dough using your fingers, forming wells for the cheese. Evenly distribute the shredded mozzarella, Gruyère, and cheddar (and Parmesan, if using) into these wells. Gently press down so the cheese is nestled within the dough.

Step 5: Second Rise

Cover the pan loosely with plastic wrap and let the dough rise again in a warm place for another 30-45 minutes, or until it looks puffy and has increased in volume. While it’s rising, preheat your oven to 400°F (200°C).

Step 6: Preheat and Bake to Golden Perfection

Once the oven is preheated and the dough has completed its second rise, uncover the focaccia. Drizzle the remaining 2 tablespoons of olive oil evenly over the top, letting it pool in the dimples. Sprinkle generously with flaky sea salt and press the rosemary sprigs into the dough, if using. Bake for 20-25 minutes, or until the focaccia is a beautiful golden brown and the cheese is melted and bubbly. The aroma filling your kitchen will be absolutely divine!

Step 7: Cool Slightly, Tear, and Share

Remove the focaccia from the oven and let it cool in the pan for about 10-15 minutes. This is important to allow the cheese to set slightly, preventing a complete molten cheese tsunami (although a little lava flow is part of the charm!). Then, carefully transfer it to a cutting board or serve directly from the pan. Encourage everyone to tear off a piece and revel in the gooey, cheesy deliciousness!

Nutritional Information (Per Serving)

• Calories: Approximately 350-450 (varies based on cheese amounts and specific ingredients)
• Protein: 10-15g
• Fat: 15-25g
• Carbohydrates: 35-45g
• Fiber: 2-3g

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Healthier Alternatives: Guilt-Free Indulgence

Looking to lighten things up without sacrificing flavor? Try these swaps:

• Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Cheese: Use part-skim mozzarella, reduced-fat cheddar, or a plant-based cheese alternative. You can also reduce the total amount of cheese and add more herbs for flavor.
• Olive Oil: Use a lighter olive oil or a spray oil for greasing the pan, and slightly reduce the amount in the dough.

Serving Suggestions: Elevate the Experience

This focaccia is incredibly versatile:

• Appetizer: Serve warm as a starter for parties or casual get-togethers. Excellent with a side of marinara sauce for dipping.
• Side Dish: Pairs wonderfully with soups, salads, or pasta dishes.
• Light Meal: Enjoy a generous slice on its own for a satisfying lunch.
• Brunch: It’s a decadent addition to any brunch spread.

Common Mistakes to Avoid

• Water Temperature: Using water that’s too hot will kill the yeast, resulting in dense bread. Too cold, and it won’t activate properly.
• Overworking the Dough: Focaccia dough is meant to be sticky and slightly wet. Avoid adding too much extra flour, which can make it tough.
• Skipping Rises: The two rising periods are essential for creating that light, airy texture and developing flavor.
• Cutting Too Soon: Letting the bread cool slightly allows the cheese to set, making it easier to tear and preventing a messy disaster.

Storing Tips: Savor the Flavor Later

Once cooled, store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, you can freeze slices or the whole loaf (once completely cooled) for up to 1 month. Reheat gently in the oven or a toaster oven to revive its crispness and cheesy goodness.

Frequently Asked Questions

Tear & Share Molten Cheese Focaccia Bread Recipe

Print Recipe

A fluffy focaccia bread with a gooey cheese center, perfect for sharing with friends and family.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 500gstrong white bread flour
• 7gdried yeast
• 10gsalt
• 2 tbspolive oil
• 300ml warm water
• 200gmozzarella cheese, cubed
• 1 tspdried rosemary
• 1 tspsea salt flakes

Instructions

1. Mix flour, yeast, and salt in a large bowl. Add olive oil and warm water, then knead for 10 minutes until smooth.
2. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
3. Preheat oven to 220°C (200°C fan). Punch down the dough and fold in the mozzarella cubes. Shape into a round loaf and place on a baking tray.
4. Dimple the top with your fingers, drizzle with olive oil, and sprinkle with rosemary and sea salt. Bake for 25-30 minutes until golden.

Notes

You can customize the seasonings to taste.