This Cheesy Focaccia in a Pan is soft, fluffy, golden, and loaded with gooey melted cheese. The dough develops a beautifully crisp, olive-oil-rich bottom while the center stays light and airy. It’s an easy homemade bread that works wonderfully as a snack, appetizer, side dish, or comforting addition to dinner.
Can Cheesy Focaccia Support Weight Loss Goals?
It can fit into a balanced eating plan when enjoyed in a moderate portion. Cheese provides protein and fat, while the bread itself is primarily a carbohydrate source. Pairing a smaller serving with vegetables and a lean protein can create a more balanced meal.
Does Cheesy Focaccia Fit a High-Protein Lifestyle?
Traditional focaccia is not especially high in protein because flour provides most of its calories from carbohydrates. However, the addition of mozzarella and Parmesan increases the protein content. For a more high-protein-friendly version, use a generous but balanced amount of cheese and serve it alongside chicken, eggs, Greek yogurt-based dips, or another protein-rich food.
Why This Recipe Is Special
- Cheesy and golden — Melted cheese creates an irresistible topping.
- Soft and airy — A good rise gives the center a fluffy texture.
- Crispy bottom — Olive oil helps create beautifully browned edges.
- Pan-friendly — No special focaccia baking equipment is required.
- Versatile — Serve it with soup, salad, pasta, or as an appetizer.
My Personal Experience
- The cheese makes it extra comforting.
The melted mozzarella creates stretchy, gooey bites throughout the focaccia. - The bottom gets wonderfully crispy.
A well-oiled pan gives the bread a delicious golden crust. - It’s surprisingly easy to make.
The dough requires simple ingredients and doesn’t need complicated shaping. - The center stays soft and fluffy.
Proper resting gives the focaccia its characteristic airy texture. - It’s perfect straight from the oven.
Warm focaccia with bubbling cheese is especially delicious when served fresh.
Perfect For
This recipe is perfect for family dinners, weekend baking, appetizers, parties, potlucks, soup nights, Italian-inspired meals, lunch boxes, afternoon snacks, and holiday gatherings.
Why You’ll Love This Recipe
- Cheesy and satisfying
Mozzarella and Parmesan create a rich, savory topping. - Crispy edges
Olive oil helps the outside become beautifully golden and crisp. - Soft interior
The dough remains fluffy and tender underneath the cheese. - Simple ingredients
Everything can be found in a typical kitchen. - Great for sharing
Bake it in a pan, cut it into squares, and serve it family-style.
Common Mistakes to Avoid
- Not allowing enough rise time — The dough needs time to become airy and light.
- Using too little olive oil — Focaccia benefits from enough oil to crisp the bottom.
- Adding cheese too early — Excessive browning can occur before the bread is fully baked.
- Cutting immediately — Let the focaccia rest for several minutes before slicing.
Required Equipment
- 9×13-inch baking pan — Provides plenty of surface area for the focaccia.
- Large mixing bowl — Gives the dough room to rise.
- Wooden spoon or dough spatula — Makes mixing the sticky dough easier.
- Kitchen towel or plastic wrap — Keeps the dough covered during rising.
- Pastry brush — Helps distribute olive oil evenly.
Storage Instructions
Allow the focaccia to cool before storing.
- Room temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
For the best texture, reheat refrigerated or frozen focaccia in a 375°F (190°C) oven for 5–10 minutes.
Recipe Details
- Preparation Time: 20 minutes
- Rising Time: 1½–2 hours
- Cooking Time: 25–30 minutes
- Total Time: Approximately 2 hours 20 minutes
- Servings: 12 pieces
- Best Season: All-season
- Total Calories: Approximately 230 calories per serving
Short 3-Line Description
This cheesy focaccia is soft and fluffy inside with a crispy, golden olive-oil crust.
Melted mozzarella and Parmesan create a rich, savory topping over homemade focaccia dough.
Bake it in a pan for an easy bread that’s perfect for sharing.
📝 Ingredients
For the Dough
- 3½ cups all-purpose flour — approximately 440 g
- 2¼ teaspoons active dry yeast — 1 standard packet
- 1½ cups warm water — approximately 360 ml
- 1 teaspoon granulated sugar
- 1½ teaspoons salt
- 3 tablespoons extra-virgin olive oil
For the Topping
- 1 cup shredded mozzarella cheese — approximately 100 g
- ¼ cup grated Parmesan cheese — approximately 25 g
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon garlic powder
- ½ teaspoon flaky salt
- 1 tablespoon fresh rosemary — optional
Directions
- Activate the yeast.
Add warm water, yeast, and sugar to a large bowl. Stir gently and let stand for 5–10 minutes, until slightly foamy. - Add the flour and salt.
Stir in the flour and salt until a shaggy dough forms. - Add olive oil.
Pour in 3 tablespoons of olive oil and mix until incorporated. - Knead the dough.
Knead by hand for approximately 5–7 minutes, or use a stand mixer with a dough hook until the dough becomes smooth and elastic. It should remain slightly sticky. - First rise.
Cover the bowl and let the dough rise in a warm place for approximately 1 hour, or until roughly doubled in size. - Prepare the pan.
Generously coat a 9×13-inch baking pan with olive oil. - Transfer the dough.
Place the risen dough into the pan. Gently stretch it toward the edges using lightly oiled fingertips. - Second rise.
Cover loosely and let the dough rest for another 30–45 minutes. - Create the focaccia dimples.
Drizzle the dough with olive oil. Press your fingertips gently into the dough to create the classic focaccia dimples. - Add the seasoning.
Sprinkle with Italian herbs, garlic powder, and flaky salt. - Add the cheese.
Distribute mozzarella and Parmesan evenly over the surface. - Preheat the oven.
Heat the oven to 425°F (220°C). - Bake.
Bake for approximately 25–30 minutes, until the bread is puffed and golden and the cheese is melted and lightly browned. - Rest.
Remove from the oven and let the focaccia rest for 5–10 minutes. - Slice and serve.
Cut into squares and serve warm.
High-protein cooking tip: Cheese increases the protein content of this focaccia, but the bread remains primarily carbohydrate-based. For a more protein-focused meal, serve a smaller piece alongside grilled chicken, eggs, turkey, or a Greek-yogurt dip.
Nutrition Facts (Per Serving – Approximate)
Estimated for 12 servings using the ingredients listed. Actual nutrition varies according to flour, cheese, and olive oil brands.
- Calories: ~230
- Fats: ~8 g
- Cholesterol: ~10 mg
- Sodium: ~390 mg
- Potassium: ~55 mg
- Total Carbohydrates: ~31 g
- Fiber: ~1 g
- Net Carbs: ~30 g
- Sugars: ~1 g
- Protein: ~8 g
- Calcium: ~100 mg
Notes
- Storage: Keep at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheating: Oven or air fryer gives the best texture.
- Freezing: Freeze individual pieces for up to 2 months.
- Allergy note: Contains wheat and dairy.
- Cheese options: Provolone, fontina, cheddar, or an Italian cheese blend can be used.
- Flavor boost: Add rosemary, oregano, basil, roasted garlic, or red pepper flakes.
- Crispy bottom: Don’t be afraid to generously oil the pan.
- Extra cheesy: Add another small handful of mozzarella during the final 5 minutes of baking.
- Dough tip: Avoid adding too much flour; a slightly sticky dough produces a softer, airier focaccia.
Frequently Asked Questions
1. Can I make this focaccia without cheese?
Yes. Simply omit the cheese and increase the herbs and olive oil for a traditional herb focaccia.
2. Can I use instant yeast?
Yes. Instant yeast can be mixed directly with the flour, although activating it in warm water also works.
3. Why is my focaccia dense?
The dough may not have risen enough, or too much flour may have been added. Give the dough sufficient time to become noticeably puffy.
4. Can I add toppings besides cheese?
Absolutely. Try sliced olives, cherry tomatoes, caramelized onions, roasted garlic, jalapeños, or fresh rosemary.
5. Can I prepare the dough ahead of time?
Yes. The dough can be refrigerated after mixing and allowed to slowly rise overnight. Bring it toward room temperature before shaping.
6. How do I get an extra-crispy bottom?
Use a well-oiled metal pan and bake the focaccia on a lower oven rack. The direct heat helps the bottom become deeply golden and crisp.
