Flavored pan focaccia
Tandoori Paneer Focaccia (North Indian-Inspired)
Smoky yogurt-marinated paneer, warm garam-masala heat and charred cubes of cheese pressed into a tall, olive-oil-rich focaccia.
- Total
- 11.5 hr
- Hands-on
- 35 min
- Hydration
- 72%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Marinate paneer cubes in spiced yogurt, roast them until charred, then press into a proofed 72% hydration focaccia dough (500 g flour, 360 g water, 10 g salt, 4 g yeast, olive oil) and bake at 230°C/450°F for 20–24 minutes, finishing with fresh cilantro.
Why this works
Roasting the marinated paneer before it meets the dough drives off yogurt moisture and builds char, so the topping tastes tandoori-smoky instead of wet and pale. The focaccia stays a proper Italian dough — high hydration, well oiled — so it bakes tall and tender under the spiced cheese.
The schedule
~45m hands-on of 11.3h total · same day
- Mix & fold · 45m
- Bulk ferment · 2h
- Proof · 8h
- Bake · 22m
- Cool · 10m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Marinate the paneer
Whisk yogurt, ginger-garlic paste, Kashmiri chili, cumin, coriander, garam masala, turmeric, 1/2 tsp salt and lemon juice. Fold in the paneer cubes to coat and rest 30 minutes (or up to overnight in the fridge).
Look for: Every cube should wear a thick, brick-orange coat of marinade.
- 2
Mix the dough
Whisk flour and yeast; add water and 25 g oil, then salt. Mix to a shaggy, sticky dough with no dry flour.
Look for: Wet, sticky and shaggy — it should cling to the bowl, not form a smooth ball.
- 3
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then let rise until nearly doubled.
Look for: The dough looks bubbly and feels airy and stretchy.
- 4
Roast the paneer
Lift the paneer from the marinade (let excess drip off), toss with 1 tbsp neutral oil, spread on a lined tray and roast at 230°C/450°F for 12–15 minutes until the edges char. Set aside.
Look for: You want dry, browned, blistered edges — not a wet, pale simmer. Roasting first is what keeps the focaccia from going soggy.
Avoid: Do not skip roasting: raw marinated paneer sheds yogurt water and steams the crumb.
- 5
Pan and proof
Oil a 30×40 cm sheet pan. Stretch the dough to the edges (rest and repeat if it fights back). Proof until puffy, about 1 hour.
Look for: The dough relaxes to fill the pan and jiggles when nudged.
- 6
Dimple, top and bake
Dimple the dough with oiled fingertips, drizzle with olive oil, then press the roasted paneer cubes (and a few thin red onion slices, if using) into the dimples. Bake at 230°C/450°F for 20–24 minutes until deep gold.
Look for: The crust is burnished and the paneer edges take on fresh color.
- 7
After baking
Cool a few minutes, drizzle with a little olive oil, and scatter chopped cilantro over the top just before serving.
Look for: Fresh cilantro should look bright green and raw — it wilts and dulls if added before baking.
What good looks like
- Crumb: Open and tender, tall around the pressed-in cheese.
- Crust: Crisp oiled base; deep-gold, dimpled top.
- Height: About 3 cm tall.
- Color: Burnished crust with charred paneer edges.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Soggy patches under the cheese | Paneer added still wet with marinade | Roast the paneer until dry and charred, and let excess marinade drip off first. |
| Cilantro tastes cooked and drab | Added before baking | Add fresh cilantro only after the bake, in the finishing step. |
| Spices taste raw or harsh | Under-roasted paneer | Give the paneer a full 12–15 minutes so the ground spices bloom and char. |
Storing & reheating
Storage: Best the day it is baked. Refrigerate up to 2 days.
Reheating: Re-crisp in a 200°C/400°F oven 4–6 minutes; add fresh cilantro after reheating.
Contains wheat/gluten and dairy (paneer, yogurt).
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.
- Plain whole-milk yogurt (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Garlic (opens Amazon) ↗ — Fresh heads; infuse in oil rather than scattering raw.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
- 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
- Is this naan?
- No. Naan is a leavened flatbread traditionally slapped onto the wall of a tandoor and baked thin in seconds. This is a thick, high-hydration Italian focaccia that simply borrows North Indian tandoori seasonings on top.
- Can I marinate the paneer overnight?
- Yes — up to about 24 hours in the fridge deepens the flavor. Bring it to room temperature and roast just before topping.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/tandoori-paneer-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.