Cheesy focaccia is a delicious and simple flatbread that is perfect for serving with soups, salads, or as a snack on its own. This easy-to-make recipe requires no kneading, and only has one resting period of 20 minutes, making it a quick and hassle-free option for all bread lovers. The warm and savory aroma of melted cheese combined with mashed potato will tantalize your taste buds. This cheesy focaccia recipe is made in a pan, which gives it a crispy crust and a soft and fluffy interior\u2014no oven needed. So, let’s get started on this cheesy and flavorful adventure!<\/p>\n\n\n\n
Cheesy Focaccia Variations
You can add other veggies to the focaccia: sauteed mushrooms, roasted bell peppers, or caramelized onions.
If you want to add meat, use cooked ground beef, crispy bacon, or shredded rotisserie chicken.
Feel free to add fresh herbs like basil, oregano, cilantro, or parsley.
The cheddar cheese can be substituted with mozzarella, feta, or Swiss cheese.
Tips
Make the recipe gluten-free by using a gluten-free flour blend.<\/p>\n\n\n\n
For a stretchy cheese, use mozzarella instead of cheddar.<\/p>\n\n\n\n
If you want to make smaller breads, you can do so by diving the dough into smaller pieces.<\/p>\n\n\n\n
A heavy-bottomed pan (like cast iron) will work best for this recipe as it retains heat well. This is necessary for the thick flatbreads to be cooked thoroughly.<\/p>\n\n\n\n
The thickness of the buns determines the texture! Thinner buns will be crispier, while thicker buns will be slightly chewier and fluffier.<\/p>\n\n\n\n
Short on time and need to cook the potatoes fast? Cook them in an instant pot. For medium potatoes, place 1 cup of water in the bottom of a 6-quart Instant Pot, then place the potatoes on a rack and cook for 16 minutes. Allow natural pressure release for 15 minutes.<\/p>\n\n\n\n
How to Store Cheesy Focaccia
Store the cooked bread in an airtight container (at room temperature) for up to two days.<\/p>\n\n\n\n
Can You Freeze Cheesy Focaccia
The unbaked focaccia can be frozen. Place on a baking sheet and freeze for two hours. Then transfer to a resealable plastic bag and freeze for up to 3 months. Cook in a hot pan.<\/p>\n\n\n\n
Ingredients
ALL PURPOSE FLOUR
110g (\u00be cup)
WARM MILK
60ml (\u00bc cup)
VEGETABLE OIL
30ml (2 \u00bc tbsp)
A PINCH OF SALT
1 MEDIUM POTATO
SHREDDED CHEESE
120g (1 cup)
Instructions
In a large mixing bowl, combine the flour with salt.<\/p>\n\n\n\n
Step 1
Pour in vegetable oil and warm milk.<\/p>\n\n\n\n
Step 2
Knead until smooth dough forms, then cover it and set aside for 15-20 minutes.<\/p>\n\n\n\n
Step 3
Mash hot potato with a potato masher, then let it cool down slightly.<\/p>\n\n\n\n
Step 4
Roll out the dough into a disk.<\/p>\n\n\n\n
Step 5
Place two-thirds of the cheese on top.<\/p>\n\n\n\n
Step 6
Add the potato mash and more cheese.<\/p>\n\n\n\n
Step 7
Pinch the edges of the dough together to close the filling.<\/p>\n\n\n\n
Step 8
Flatten the flatbread with a rolling pin.<\/p>\n\n\n\n
Step 9
Add a bit of vegetable oil to a non-stick pan or cast iron pan over medium heat. Cook the flatbread for 5 minutes, then flip and cook another 5 minutes.<\/p>\n\n\n\n
Step 10
Slice and serve.<\/p>\n\n\n\n
Step 11
Enjoy!<\/p>\n\n\n\n
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