Cheese-spread topping focaccia
Pimento Cheese Focaccia (American South-Inspired)
Tangy, creamy pimento cheese — sharp cheddar, sweet roasted pepper and a little heat — swirled onto a pillowy focaccia so it melts without splitting.
- Total
- 4.4 hr
- Hands-on
- 25 min
- Hydration
- 80%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Bake a dimpled 80% hydration focaccia most of the way at 220°C/425°F, then swirl about 200 g pimento cheese over the top for the last 5–6 minutes (or spread it on the warm bread after baking) so the mayo-based spread melts without splitting into grease.
Why this works
Pimento cheese is bound with mayonnaise, which emulsifies oil and egg; held too long at high heat that emulsion breaks and weeps grease. Adding it near the end (or after) lets the cheddar soften and the pimento warm through while the mayo stays creamy rather than splitting.
The schedule
~35m hands-on of 4.7h total · same day
- Mix & fold · 35m
- Bulk ferment · 2h
- Proof · 1.5h
- Bake · 22m
- Cool · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Make the pimento cheese
Stir the grated cheddar with the mayonnaise, drained pimentos, cayenne and black pepper until it holds together as a spreadable mixture. Keep it cool until needed.
Look for: Thick and scoopable, flecked with red pepper — not runny.
- 2
Mix
Whisk flour and yeast. Add water and 20 g oil, then salt. Stir to a wet, shaggy dough.
Look for: Slack and sticky, pulling off the spoon in sheets.
- 3
Bulk ferment with folds
Do 3 sets of stretch-and-folds in the first hour, then rise until bubbly and nearly doubled.
Look for: Domed, blistered surface; airy and jiggly.
- 4
Pan and proof
Oil the pan, transfer the dough, coat the top with oil, and proof until it fills the pan.
Look for: Spreads to the corners and wobbles when nudged.
- 5
Dimple and start baking
Dimple to the pan bottom and bake at 220°C/425°F for about 15–16 minutes, until the crumb is set and the top is pale gold.
Look for: The focaccia is risen and just coloring — nearly done, but not yet deep gold.
- 6
Swirl on the pimento cheese
Pull the pan out and dollop the pimento cheese across the top, swirling it into the dimples. Return to the oven for 5–6 minutes, just until it melts and the edges bubble.
Look for: The cheese goes glossy and molten but still creamy — not weeping a slick of grease.
Avoid: Add the mayo-based spread late (or after baking). Baked from the start it splits and turns greasy.
- 7
Cool and finish
Cool 10–15 minutes, then scatter chives or scallion and slice.
Look for: The cheese sets to a creamy, sliceable layer.
What good looks like
- Crumb: Tall and tender beneath a creamy, tangy cheese layer.
- Crust: Crisp bottom; soft cheese-swirled top.
- Height: About 3–4 cm tall.
- Color: Pale-gold crumb with lightly bubbled cheese.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Greasy, split cheese | Mayo-based spread baked too long at high heat | Add it only for the last 5–6 minutes, or spread it on the warm bread after baking. |
| Watery topping | Pimentos not drained | Pat the diced pimento/roasted pepper dry before mixing. |
| Bland spread | Mild cheese or under-seasoned | Use sharp aged cheddar and season with cayenne and black pepper. |
Storing & reheating
Storage: Refrigerate up to 3 days.
Freezing: Best baked fresh; the mayo-based topping can go grainy after freezing. Freeze plain focaccia and top after reheating.
Reheating: Warm gently in a 180°C/350°F oven 5–7 minutes so the cheese softens without splitting.
Contains wheat/gluten, dairy and egg (mayonnaise). Check hot sauce labels.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
Fresh — buy local
- Cheese (opens Amazon) ↗ — Buy fresh from a good cheese counter or deli.
- Mayonnaise (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Fresh vegetables (opens Amazon) ↗ — Buy fresh and in season.
- Onions (opens Amazon) ↗ — A kitchen staple; buy fresh.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Why did my pimento cheese turn greasy?
- It was baked too long. Mayonnaise emulsions break under sustained heat — add the spread only for the last 5–6 minutes or after baking on the warm loaf.
- Can I use store-bought pimento cheese?
- Yes — dollop and swirl it on for the final few minutes, or spread it onto the warm baked focaccia.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/pimento-cheese-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.