Ingredients
Yeast Mixture
- 1 package Rapid Rise Instant Active Dry Yeast
- 1.5 teaspoons raw sugar
- 1-3/4 cup lukewarm water
Dough
- 5 cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup extra virgin olive oil (divided)
- 2 cups Asiago cheese (divided)
- 1 tablespoon fresh rosemary and herbs
Instructions
- Activate Yeast: In a large bowl, combine the yeast packet, lukewarm water, and raw sugar. Mix well and let it sit in a warm place for 10-15 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
- Mix Dough: Add the flour, half a cup of olive oil, and sea salt to the yeast mixture. Use a hand mixer to blend the ingredients thoroughly until a dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it gently 1-2 times. Add a sprinkle of flour if the dough becomes sticky to handle.
- Prepare for First Rise: Coat the inside of the mixing bowl with 1-2 tablespoons of olive oil by swirling it around. Place the dough back into the bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Add Cheese and Shape: Divide the remaining olive oil between two 9-inch cake pans. Incorporate 1 cup of Asiago cheese into the dough and knead it again to distribute the cheese evenly. Divide the dough into two halves and place one half in each cake pan. Press the dough lightly with your knuckles to fit the pan shape.
- Coat Dough with Olive Oil: Flip each dough piece over to coat both sides in olive oil within the pans. Repeat for both pans.
- Second Rise: Cover the pans again with kitchen towels or plastic wrap. Let the dough rise for another hour, or until doubled in size again.
- Preheat Oven and Prepare for Baking: Preheat the oven to 425°F (220°C). Remove plastic wrap from the pans, sprinkle the tops with sea salt, and drizzle additional olive oil over the dough surfaces.
- Bake Initial Stage: Place the pans in the oven and bake for about 10 minutes.
- Add Cheese Topping and Finish Baking: Remove the pans from the oven and sprinkle the remaining Asiago cheese over the top of each focaccia. Return to the oven and bake for an additional 10-12 minutes or until the focaccia turns golden brown.
- Cool and Serve: Allow the focaccia to cool before slicing. Optionally, garnish with fresh rosemary or other herbs and additional Asiago or Parmesan cheese for extra flavor.
Notes
- For best results, use fresh, warm water when activating yeast to ensure proper rising.
- You can substitute or add other fresh herbs such as thyme or oregano for varied flavors.
- Make sure the dough pans are well oiled to prevent sticking and promote a crisp crust.
- The rising times can vary depending on room temperature; warmer environments will speed up the rise.
- For a crunchier crust, consider baking the focaccia on the lower rack of the oven or briefly broiling at the end of the bake.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
