There is something deeply satisfying about baking your own bread. The aroma that fills your home, the anticipation as you watch it rise, and the first warm bite are simple joys. When you combine that experience with the rich, savory goodness of Italian flavors, you get something truly special. This is where focaccia bread with mozzarella comes in. Imagine a soft, airy bread with a slightly crisp crust, dimpled with olive oil, sprinkled with herbs, and studded with pockets of melted, gooey mozzarella cheese. It’s a culinary masterpiece that is surprisingly easy to create in your own kitchen.

This recipe is more than just a set of instructions; it’s an invitation to explore a classic Italian bread that has been loved for centuries. Whether you’re an experienced baker or just starting your journey with yeast, this guide will walk you through everything you need to know. We will cover the essential ingredients, a step-by-step process, and tips to ensure your focaccia turns out perfectly every time. Get ready to impress your family and friends with a loaf of homemade, cheesy perfection.

The Magic of Focaccia Bread with Mozzarella

What makes this bread so irresistible? It’s the beautiful marriage of textures and flavors. Traditional focaccia is known for its light, spongy interior and a golden, olive oil-infused crust. When you introduce mozzarella into the mix, the bread transforms. The cheese melts into the dough, creating savory, creamy pockets that contrast wonderfully with the chewy bread. Each bite offers a delightful pull of melted cheese, making it a truly comforting and indulgent treat.

This recipe for focaccia bread with mozzarella is versatile. It can be a stunning appetizer for a dinner party, a satisfying snack on its own, or the perfect sidekick to a bowl of soup or a fresh salad. The best part is that you control the ingredients, so you know exactly what goes into your bread—no preservatives, just wholesome goodness.

Essential Ingredients for Your Focaccia

Great baking starts with quality ingredients. For this recipe, you don’t need anything too fancy, but freshness is key. Here’s what you’ll need to gather:

• Flour: All-purpose flour works wonderfully for this recipe, giving the bread a soft and tender crumb. You can also use bread flour for a slightly chewier texture.
• Yeast: Active dry yeast or instant yeast will work. Make sure your yeast is fresh and active. If it doesn’t foam up when proofed, it’s best to start over with a new packet.
• Water: Use warm water, around 105-115°F (40-46°C). It should feel like a warm bath—not too hot, or it will kill the yeast.
• Sugar: A small amount of granulated sugar helps to activate the yeast and adds a subtle depth of flavor.
• Salt: Fine sea salt is crucial for flavor. It also helps to control the yeast’s activity and strengthen the gluten structure.
• Olive Oil: A good quality extra-virgin olive oil is non-negotiable for focaccia. It’s used in the dough, for greasing the pan, and for drizzling on top. It provides that signature flavor and crispy texture.
• Mozzarella Cheese: Use low-moisture mozzarella, either shredded or cut into small cubes. Fresh mozzarella contains too much water and can make the bread soggy.
• Herbs and Toppings: Dried or fresh rosemary is classic. Coarse sea salt, garlic powder, and other herbs like thyme or oregano also work beautifully.

Step-by-Step Guide to Baking Focaccia

Follow these steps carefully, and you’ll be rewarded with a delicious loaf of cheesy bread.

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know the yeast is active when the mixture becomes foamy and smells fragrant. This step is crucial for ensuring your dough will rise properly.

Step 2: Mix the Dough

Once the yeast is activated, add the flour and fine sea salt to the bowl. Pour in about two tablespoons of olive oil. Using a stand mixer with a dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and let it knead for 5-7 minutes. If mixing by hand, stir with a wooden spoon until combined, then turn the dough out onto a lightly floured surface and knead for about 10 minutes. The dough should be smooth, elastic, and slightly sticky.

Step 3: The First Rise

Lightly oil a clean, large bowl with olive oil. Place the dough in the bowl, turning it once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size. A slightly warm oven (turned off) is a great spot for this.

Step 4: Shape and Second Rise

Generously coat a 9×13 inch baking pan with olive oil. Don’t be shy here; the oil is key to a crispy bottom crust. Gently deflate the risen dough and transfer it to the prepared pan. Use your fingers to press and stretch the dough to fit the pan. It might spring back, so be patient. If it’s resistant, let it rest for 10 minutes before continuing to stretch.

Once the dough fills the pan, cover it again and let it rise for another 30-45 minutes.

Step 5: Dimple and Top the Dough

Preheat your oven to 425°F (220°C). Uncover the risen dough. Drizzle another 2-3 tablespoons of olive oil over the surface. Now for the fun part: dimpling. Coat your fingertips in olive oil and press them firmly into the dough, creating deep indentations all over.

Sprinkle the dough evenly with your mozzarella cheese cubes or shreds. Press some of the cheese gently into the dimples. Finish with a generous sprinkle of rosemary and coarse sea salt. This is also the time to add any other desired toppings.

Step 6: Bake to Golden Perfection

Place the pan in the preheated oven and bake for 20-25 minutes. The focaccia bread with mozzarella is done when it’s golden brown on top and the cheese is melted and bubbly. The edges should be crisp and pull away slightly from the sides of the pan. Let it cool in the pan for a few minutes before transferring it to a wire rack.

Tips for the Perfect Focaccia

• Don’t Rush the Rise: Giving the dough enough time to rise is essential for a light and airy texture. Be patient, as rising times can vary based on the temperature of your kitchen.
• Be Generous with Olive Oil: Focaccia is an olive oil-rich bread. The oil prevents sticking, creates a crispy crust, and adds incredible flavor.
• Use Room Temperature Ingredients: For the best results, make sure your ingredients, especially the mozzarella, are at room temperature before you start.
• Dimple with Confidence: Don’t be afraid to press your fingers all the way down to the bottom of the pan when dimpling. These wells catch the olive oil and create the classic focaccia texture.
• Check Your Yeast: Always check the expiration date on your yeast. If you’re unsure, test it in warm water with a pinch of sugar. If it doesn’t foam, discard it.

Variations and Serving Suggestions

One of the best things about making focaccia bread with mozzarella is how easily you can customize it. Here are a few ideas to inspire you:

• Garlic and Parmesan: Add minced garlic and grated Parmesan cheese along with the mozzarella for an extra savory kick.
• Tomato and Basil: Top with sun-dried tomatoes and fresh basil for a caprese-inspired flavor.
• Olive and Feta: For a Mediterranean twist, add chopped Kalamata olives and crumbled feta cheese.
• Spicy Version: Sprinkle red pepper flakes over the top before baking for a little heat.

This focaccia is best served warm from the oven. Cut it into squares or strips and serve it as an appetizer with a side of marinara sauce for dipping. It’s also an excellent companion to soups, stews, and salads. You can even use it to make incredible sandwiches. Simply slice it horizontally and fill it with your favorite meats, cheeses, and vegetables.

Frequently Asked Questions (FAQs)

Can I make this focaccia bread with mozzarella ahead of time?
Yes. You can prepare the dough and let it go through its first rise in the refrigerator for up to 24 hours. This slow, cold fermentation actually develops more flavor. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes before shaping and proceeding with the second rise.

What is the best way to store leftover focaccia?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm it in a 350°F (175°C) oven for about 5-10 minutes to restore its crispness.

Can I use fresh mozzarella instead of low-moisture?
While you can, it’s not recommended. Fresh mozzarella has a high water content, which can release onto the dough during baking and make it soggy. Low-moisture mozzarella melts beautifully without adding excess liquid.

Why is my focaccia dense instead of light and airy?
A dense focaccia is usually the result of under-proofed dough or expired yeast. Ensure your yeast is active and that you allow the dough to double in size during both rises. Also, be careful not to over-mix the dough, as this can develop too much gluten and make it tough.

Final Words

Baking a loaf of focaccia bread with mozzarella is more than just following a recipe; it’s about creating an experience. It’s a chance to slow down, work with your hands, and produce something that will bring comfort and joy to your table. The combination of soft, chewy bread and rich, melted cheese is simply timeless.

Don’t be intimidated by working with yeast. This recipe is straightforward and forgiving, making it a great starting point for aspiring bakers. Embrace the process, from the first foamy bloom of the yeast to the final golden-brown bake. We encourage you to try this recipe, make it your own with different toppings, and share the delicious results with those you love. Happy baking