Collection · 17 recipes
Cheese belongs on focaccia — you just have to time it. Melting cheeses like mozzarella go on to blister; fresh cheeses need draining; delicate ones go on late.
Recco-style cheese focaccia is the showpiece: two paper-thin sheets around molten stracchino.
A modern Australian cafe favorite — earthy roasted beetroot and tangy goat cheese, added partway through the bake so the cheese stays creamy, on an airy focaccia.
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A modern Australian cafe favorite — earthy roasted beetroot and tangy goat cheese, added partway through the bake so the cheese stays creamy, on an airy focaccia.
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Softened sweet leeks and sharp mature cheddar melted over a golden focaccia — the comforting flavors of a British cheese-and-leek pie.
Two wafer-thin, unleavened sheets of dough sealed around molten stracchino, baked blistering hot until the top crackles into golden, cheese-oozing craters — nothing like a fluffy focaccia.
Charred sweet corn and salty cotija baked into a pillowy focaccia, then finished with chile-lime, crema, and cilantro the way a paper cup of elote hits you all at once.
Creamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.
Slow-caramelized onions, melted Gruyère and thyme over a pillowy focaccia — the sweet-savoury aroma of French onion soup in a sheet-pan bread.
Molten pockets of ruby guava paste and tangy cream cheese baked into a lightly sweet focaccia — the flavors of a guava-and-cheese pastelito in a pillowy loaf.
Golden, squeaky halloumi that browns instead of melting, sweet roasted peppers baked into the crumb, and a shower of cool fresh mint over a crisp focaccia.
Sharp cheddar and bright, gentle heat from jalapeño over a tall olive-oil focaccia — the flavor of a good jalapeño cheese bread, in a pan.
Tangy, creamy pimento cheese — sharp cheddar, sweet roasted pepper and a little heat — swirled onto a pillowy focaccia so it melts without splitting.
Salty-sweet prosciutto di Parma, creamy fresh mozzarella, and a peppery tangle of arugula on olive-oil-brushed focaccia — the Italian deli sandwich, done simply.
Smoky roasted poblano strips and pools of melting queso baked into an airy focaccia — the mild-chile, creamy-cheese comfort of rajas con crema in bread form.
A modern Australian cafe trio — sweet roasted pumpkin, salty feta and buttery native macadamia — over a tall, airy focaccia.
Spiced spinach and mustard greens cooked down and squeezed dry, dotted with soft paneer over a tall, olive-oil-rich focaccia.
Smoky cured chorizo rendering pimentón-red oil, nutty Manchego and sweet roasted pepper over a golden focaccia — the flavors of a Spanish tapas bar.
Smoky yogurt-marinated paneer, warm garam-masala heat and charred cubes of cheese pressed into a tall, olive-oil-rich focaccia.
Ribbons of shaved zucchini and sharp, salty pecorino over a golden crust — a light, savory summer bake with browned, cheesy edges.