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how to make Stuffed Focaccia – Soft, Cheesy & Bursting with Flavor

stuffed focaccia recipe golden baked bread with cheese
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This Stuffed Focaccia is a golden, fluffy bread layered with creamy ackee, smoky andouille sausage, and charred peppers, topped with cheddar and breadcrumbs for the ultimate savory bite.

Ingredients

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  • For the dough:
  • 415 g (3 1/3 cups) bread flour
  • 10 g (2 1/2 tsps) brown sugar
  • 10 g (2 1/2 tsps) salt
  • 60 g (1/4 cup) olive oil
  • 6 g (2 tsps) instant yeast
  • 260 g (1 1/4 cup) water
  • For the filling:
  • Parboiled ackee (or canned), as needed
  • Cooked and sliced andouille sausage, as needed
  • Charred onions and red peppers, as needed
  • For the topping:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs
  • Parsley, as needed
  • Smoked paprika, as needed
  • Salt and pepper, to taste

Instructions

  1. Prepare the dough: In the bowl of a stand mixer, add water and yeast first, followed by flour and remaining dough ingredients. Mix using the paddle attachment (or dough hook) for 10–15 minutes on medium speed until smooth and elastic.
  2. Transfer dough to a lightly oiled bowl, cover loosely, and let rise in a warm place until doubled in size (about 1 hour).
  3. Deflate dough gently and cut it in half.
  4. Assemble the focaccia: Oil a 9×13 rimmed sheet pan. Take one half of the dough and stretch it to fit the bottom of the pan, letting it rest if needed to relax the gluten.
  5. Spread the filling ingredients (ackee, andouille sausage, charred onions, and red peppers) evenly over the dough.
  6. Stretch the second half of the dough slightly larger than the pan and place it over the filling. Press to remove air bubbles and seal the edges. Poke the dough all over with your fingers. Cover and let rise again for 40–60 minutes until puffy.
  7. Prepare the topping: Mix cheddar cheese, breadcrumbs, parsley, smoked paprika, salt, and pepper. Sprinkle evenly over the dough.
  8. Bake: Preheat oven to 425°F (220°C). Place the focaccia in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20–25 minutes until golden brown, checking around the 15-minute mark.
  9. Cool for 10–15 minutes before slicing. Serve warm and enjoy!

Notes

  • If your kitchen is cool, allow extra proofing time for the dough to double in size.
  • Resting the dough in between stretching helps prevent tearing.
  • You can customize the filling with other vegetables or cheeses.
  • Use a sharp knife to slice clean portions once cooled slightly.

Nutrition

Find it online: https://deliceflash.com/stuffed-focaccia-recipe/