¼-½cupgrated firm mozzarella (gruyere or provolone)
Instructions
Remove the refrigerator dough from the fridge and sprinkle the top of the dough with a little flour. Remove about a pound of dough (450 grams) and place the remaining dough in the fridge.
Gently and quickly, do not over knead, form the dough into a ball, place in a lightly greased bowl, cover with a clean tea towel and let rise in warm draft free area for 1 ½ to 2 hours or until doubled.
Divide the dough into 2 or even 3 rounds (I made 2 6 inch and 1 9 inch rounds). Let sit 10 minutes, then gently press the dough into the desired oiled sized pans.
Pre-heat oven to 425F (220C).
Make dents in the dough with your finger tips. Top the dough with your desired toppings, for example chopped fresh rosemary, oregano, rock salt, shredded cheese, sliced tomatoes and olives and of course drizzle with olive oil before baking. Bake for approximately 15-25 minutes. Serve immediately. Enjoy!
Video
Notes
Store the baked cooled bread in an airtight container or bag at room temperature, it will keep for two days.You can also freeze the baked Focaccia, wrap the bread tightly in plastic then place in an airtight freezer bag or container. It will keep up to one month in the freezer. Thaw the bread at room temperature then warm it up in the oven.