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+ servings
Four slices of cheese focaccia one on top of the other.

Three Cheese Focaccia

Erika Marucci
Soft and pillowy three cheese focaccia is easy to make and bursting with flavor! This savory bread recipe features a crispy exterior, soft and chewy interior, and a trio of rich cheeses and herbs that will leave your taste buds begging for more.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 14 hours
Total Time 14 hours 35 minutes
Course dinner, Lunch, Snack
Cuisine Italian
Servings 8 slices
Calories 250 kcal

Ingredients
 
 

  • 2 ½ cups All purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • teaspoon Instant yeast
  • ¼ cup Gouda cheese - grated
  • ¼ cup Gruyere cheese - grated
  • ¼ cup Swiss cheese - grated
  • 1 ½ cups Water - lukewarm
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • 3 tablespoons Olive oil

Instructions
 

  • In a large bowl mix together the flour, salt, sugar, yeast and three cheeses. Add the water and mix by hand until combined.
  • Lightly oil a large bowl. Put the dough in the bowl and cover it with plastic wrap. Let it rest for about 10-12 hours or until it has more than doubled in size and covered with bubbles.
  • Flour a flat surface, place the dough on the flour and using floured hands, gently fold the dough from the edges to the centre to make a loose ball. Place the dough back in the bowl, brush it with olive oil and sprinkle some sea salt on top. Cover the bowl with plastic wrap and set it aside to rest for about 2 hours or until doubled in size.
  • Pre-heat the oven to 450F (230C). Dust a baking sheet with flour and place the focaccia dough in the middle. Make dimples in the dough with your fingers in an outward motion so to stretch the dough a bit. Drizzle the focaccia with olive oil, top with the dried herbs and sprinkle some more sea salt.
  • Bake for approximately 20 minutes or until the crust becomes golden brown. Transfer the focaccia to a cooling rack and let it rest for about 10 minutes before cutting. Serve and enjoy!

Notes

Three cheese focaccia can be stored up to 2 days in an airtight container or frozen for later. I don’t recommend refrigerating leftover bread as the fridge will speed up the staling process. 
To freeze, cut your cheese focaccia into individual slices. Then wrap it in a layer of plastic wrap and a layer of aluminum foil to prevent freezer burn. Store up to one month in a freezer safe container. 
Let thaw overnight in the refrigerator before reheating in the oven at 375 degrees F for 10 minutes or until warmed through.
 
You can cold proof your focaccia and extend the proofing time by placing it in the fridge. Depending on how much it has risen before you place it in the refrigerator, you may be able to extend the proofing time by another 12 hours. Keep in mind that the 2nd rise time may be longer as the dough will need to come to room temperature. 

Nutrition

Calories: 250kcalCarbohydrates: 31gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 16mgSodium: 391mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 119IUVitamin C: 0.1mgCalcium: 140mgIron: 2mg
Keyword cheese focaccia, focaccia, Italian focaccia, three cheese focaccia
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