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.
Read the recipeSoftened sweet leeks and sharp mature cheddar melted over a golden focaccia — the comforting flavors of a British cheese-and-leek pie.
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.
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.
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.