Asiago Cheese Focaccia Recipe

I absolutely love sharing this Asiago Cheese Focaccia Recipe with anyone who enjoys hearty, flavorful bread. It’s my go-to when I want something that feels both rustic and special, with that perfect blend of crispy crust and soft, cheesy interior. The rich Asiago cheese melts beautifully throughout the dough and on top, while the fresh herbs bring a wonderful, aromatic finish. I find it’s perfect whether you’re serving it alongside a warm soup, layering it into a sandwich, or enjoying it simply with some olive oil for dipping.

Why You’ll Love This Asiago Cheese Focaccia Recipe

What makes this Asiago Cheese Focaccia Recipe stand out to me is how incredible the flavor profile is — the nutty, sharp tang of Asiago cheese paired with fragrant rosemary fills every bite with layers of deliciousness. Plus, the olive oil gives it that irresistibly crisp yet tender texture that’s so satisfying. I swear, once you’ve had this bread fresh from the oven, you’ll understand why focaccia is such a beloved Italian classic. It’s both comforting and elegant in the same slice.

Another reason I’m so enthusiastic about this recipe is how approachable it is. I’m not a professional baker, and yet the steps are straightforward and don’t require a ton of fancy techniques or ingredients. Just a few staple pantry items, some patience for the dough to rise, and you’ll end up with something that looks and tastes like you picked it up from a boutique bakery. It’s perfect for any occasion — whether you’re hosting a casual family dinner, bringing a dish to a holiday table, or just craving a tasty homemade treat on a weeknight.

Ingredients You’ll Need

These ingredients are simple but essential, each bringing something important to the final taste and texture. From the yeast that gives the bread its perfect lift, to the Asiago cheese that infuses every bite with rich flavor, every item plays a part in making this focaccia unforgettable.

• Rapid rise instant active dry yeast: This helps the dough rise quickly and beautifully, giving the bread its airy texture.
• Raw sugar: Just a touch to feed the yeast and boost the fermentation process.
• Lukewarm water: Perfect temperature to activate the yeast without killing it.
• Extra virgin olive oil: Divided between the dough and pans, it adds moisture and richness and contributes to that crisp outer crust.
• Sea salt: Enhances flavor and adds a slight crunch on top.
• All-purpose flour: The foundation of the bread, providing structure and texture.
• Asiago cheese: Generous amounts folded into the dough and sprinkled on top for cheesy goodness.
• Fresh rosemary and herbs: Bring a bright, fragrant note that perfectly complements the cheese.

Directions

Step 1: In a large bowl, combine the yeast packet, lukewarm water, and raw sugar. Stir well and let it sit in a warm spot for about 10 to 15 minutes until the mixture becomes foamy and bubbly. This means the yeast is alive and ready to work its magic.

Step 2: Add 5 cups of all-purpose flour, ½ cup of olive oil, and 1 teaspoon of sea salt to the yeast mixture. Using a hand mixer, blend everything thoroughly until a rough dough forms.

Step 3: Transfer the dough onto a lightly floured surface and knead it gently by hand 1 or 2 times. If it feels sticky, sprinkle a bit more flour as you knead to keep it manageable, but don’t overdo it—quite a soft dough is what you want.

Step 4: Pour 1 to 2 tablespoons of olive oil into the now-empty mixing bowl and swirl it around to coat the inside. Place the dough back into this bowl and cover it with a kitchen towel or plastic wrap. Set it somewhere warm and let it rise for about 1 hour, or until its size has doubled.

Step 5: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Take two 9-inch cake pans and divide the remaining olive oil between them, coating the bottoms well to prevent sticking and add richness.

Step 6: Knead 1 cup of Asiago cheese into the dough, folding it in so every bite will have cheese. Then divide the dough in half. Place each half into one of the prepared pans and press the dough out with your knuckles to fit the pan shape evenly.

Step 7: Carefully flip each piece of dough over in the pans, coating both sides with the olive oil in the pans. Cover again with a kitchen towel or plastic wrap, and let them rise for another hour until doubled in size.

Step 8: Remove the coverings and sprinkle a little sea salt on the dough’s surface. Drizzle a bit more olive oil over the top for that perfect shine and extra crispness. Place both pans in the oven and bake for about 10 minutes.

Step 9: Remove the focaccia from the oven, then generously sprinkle the remaining Asiago cheese over the top of each loaf.

Step 10: Return the pans to the oven and bake for another 10 to 12 minutes, or until the bread is golden brown and the cheese on top looks perfectly melted and bubbly.

Step 11: Let the focaccia cool for a bit before slicing. Optionally, sprinkle some fresh rosemary or other herbs, and even some parmesan cheese on top for added aroma and flavor.

Servings and Timing

This Asiago Cheese Focaccia Recipe yields about 12 generous servings. The prep time is roughly 20 minutes, which includes mixing and kneading. The dough needs two rising periods, totaling about 2 hours, so plan for about 2 hours and 40 minutes from start to finish. The baking takes around 20 to 22 minutes, and cooling time is essential to let the bread set before slicing.

How to Serve This Asiago Cheese Focaccia Recipe

When I serve this Asiago Cheese Focaccia Recipe, I love pairing it with a bowl of tomato basil soup or a fresh, crisp salad to balance the rich cheese and olive oil. It’s also fantastic as the base of a sandwich—layered with roasted vegetables, deli meats, or even some fresh mozzarella and tomatoes for a simple panini. The texture holds up well, so it doesn’t get soggy quickly, which I really appreciate.

Presentation-wise, I like to slice the focaccia into squares and arrange them on a wooden board with sprigs of fresh rosemary scattered around. Drizzling a little more high-quality olive oil over the top just before serving adds that extra touch of gloss and decadence. You can offer small bowls of marinara or flavored olive oils for dipping to make it feel even more special.

For beverages, a crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully, cutting through the richness of the cheese. If you prefer cocktails, a light gin and tonic or an Aperol spritz complements the herbaceous notes. For non-alcoholic options, a sparkling lemonade or herbal iced tea are refreshing choices. This bread really shines at casual dinners, holiday gatherings, or even brunch when you want something warm and inviting without too much fuss.

Variations

One of the things I love about this Asiago Cheese Focaccia Recipe is how easy it is to customize. If you want a different cheese twist, swapping out Asiago for Parmesan, Gruyère, or even a sharp Cheddar offers a new flavor while keeping the cheesy goodness front and center. You can stir fresh or dried herbs into the dough itself—thyme, oregano, or basil work wonderfully if you want to experiment with fresh flavors.

If you’re gluten-free, I’ve found you can try a gluten-free all-purpose flour blend, but because the texture changes quite a bit, you might want to add an extra egg or a flax egg to help with binding. For vegan options, using a vegan cheese substitute and swapping olive oil for a little more moisture can work well, though the cheesy flavor will be different.

I sometimes enjoy folding in olives, sun-dried tomatoes, or caramelized onions for added bursts of taste and texture. If you’re short on time, you could even shape this bread into one large pan rather than two smaller ones to reduce baking time slightly. For a different touch, baking the focaccia on a pizza stone can add a crispier bottom crust that I find really delightful.

Storage and Reheating

Storing Leftovers

Leftover focaccia stores beautifully at room temperature for about 2 days when wrapped tightly in plastic wrap or kept in an airtight container. For best texture retention, I like to place it in a paper bag inside a sealed container to avoid trapping too much moisture, which can make the crust soggy. If you want to extend its freshness, refrigerate it, though I suggest reheating to revive the crust before enjoying.

Freezing

You can absolutely freeze this Asiago Cheese Focaccia Recipe! Once completely cooled, wrap the focaccia loaf or slices tightly in plastic wrap and then a layer of aluminum foil to protect it from freezer burn. Store it in a freezer-safe bag or container. It will keep well for up to 2 months. When you want to enjoy it, thaw it at room temperature before reheating.

Reheating

The best way to reheat focaccia is in an oven preheated to 350 degrees Fahrenheit. Place the bread on a baking sheet and warm it for 8 to 10 minutes until the crust crisps up again and the inside is warmed through. Avoid microwaving when possible, as it tends to make the bread chewy and soggy. If you want a quick fix, heating slices in a dry skillet over medium heat for a few minutes on each side can also work nicely to restore some crunch.

FAQs

Can I use regular active dry yeast instead of rapid rise yeast?

Yes, you can substitute regular active dry yeast for rapid rise yeast. Just keep in mind that the rising times will be longer, so allow at least an hour or more for each rise, depending on the temperature of your kitchen. Make sure to proof it properly until it’s bubbly before mixing with the flour.

Is Asiago cheese necessary, or can I use a milder cheese?

While Asiago cheese is what gives this focaccia its signature flavor, you can absolutely use milder cheeses like mozzarella or provolone for a softer taste. Just keep in mind that Asiago offers a nice sharpness and nuttiness that really complements the bread, so milder cheeses will change the overall flavor profile.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it rise once, then punch it down and refrigerate it, covered, for up to 24 hours. When you’re ready, bring it back to room temperature, shape it, add toppings, and let it rise again before baking. This is a great time saver if you want fresh focaccia on your schedule.

What if I don’t have fresh rosemary? Can I use dried herbs?

Definitely! Dried rosemary or an Italian seasoning blend works well if fresh herbs aren’t available. Just use them sparingly because dried herbs tend to be more concentrated. You can sprinkle them on top before baking or mix them into the dough.

Can I bake this focaccia on a baking sheet instead of cake pans?

Yes, you can. Just be sure to grease the baking sheet well with olive oil to prevent sticking. You may need to adjust baking times slightly depending on thickness, as the bread will spread out more thinly on a flat sheet. The flavor will be the same — just a bit different texture and shape.

Conclusion

I truly hope you’ll give this Asiago Cheese Focaccia Recipe a try because it’s one of those recipes that brings together simple ingredients in such a satisfying and tasty way. Baking this bread fills my kitchen with amazing aromas, and sharing it with family and friends always brings so much joy. Once you make it, you’ll find it hard to go back to store-bought focaccia. Enjoy every warm, cheesy, herb-filled bite!

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