Melty Three-Cheese Stuffed Focaccia

Why You’ll Love This Recipe

• Cheesy layers of mozzarella, provolone, and Parmesan melt into a gooey, stretchy center.
• Pillowy focaccia dough turns golden and crisp on the outside, soft and tender inside.
• Simple pantry ingredients and a single pan make it weeknight-friendly.
• Feeds a crowd and slices cleanly into party-ready squares.

Grocery List

• Produce: 2 garlic cloves, fresh rosemary
• Dairy: Low-moisture mozzarella, provolone, Parmesan
• Pantry: Bread flour, yeast, honey or sugar, fine sea salt, flaky sea salt, extra-virgin olive oil, black pepper (optional), red pepper flakes (optional)

Full Ingredients

Dough

• 4 cups (500 g) bread flour
• 1 1/2 cups (360 g) warm water, 105–110°F
• 2 tsp (7 g) instant or active dry yeast
• 2 tsp (10 g) fine sea salt
• 1 tbsp (15 g) honey or sugar
• 2 tbsp (28 g) extra-virgin olive oil

Cheese Filling

• 2 cups (8 oz/225 g) low-moisture mozzarella, coarsely shredded
• 6 oz (170 g) provolone, thin slices or coarsely shredded
• 1/2 cup (45 g) Parmesan, finely grated
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 tsp freshly ground black pepper (optional)

Topping & Pan

• 3 tbsp extra-virgin olive oil, for the pan
• 1 tbsp extra-virgin olive oil, for drizzling
• 1 tbsp fresh rosemary leaves, chopped (or 1 tsp dried)
• 1/2 tsp flaky sea salt
• Parchment paper for lining the pan

Optional for Serving

• Herby olive oil or warm marinara for dipping

Step-by-Step Instructions

Step 1: Wake up the yeast

In a large bowl, whisk the warm water (105–110°F), yeast, and honey until dissolved. Let stand 5–7 minutes until the surface looks creamy and slightly foamy. If using instant yeast, you may proceed without waiting for foam.

Step 2: Make the dough

Add the flour, salt, and 2 tbsp olive oil to the bowl. Stir with a sturdy spoon until a shaggy dough forms, then knead in the bowl or on a lightly oiled counter for 2–3 minutes until the dough is smooth and tacky but not sticky. Lightly oil the bowl, place the dough inside, and turn to coat.

Step 3: First rise

Cover the bowl and let the dough rise in a warm spot for 60–75 minutes, or until doubled in size. A clear-sided container helps you see the rise. Meanwhile, line a 9×13-inch pan with parchment and add 3 tbsp olive oil, tilting the pan to coat the bottom and corners generously.

Step 4: Prep the cheeses

In a medium bowl, combine mozzarella, Parmesan, garlic, and optional red pepper flakes and black pepper. If using sliced provolone, pat slices dry with a paper towel to remove excess moisture.

Step 5: Shape the bottom layer

Turn the risen dough onto a lightly oiled surface and divide it into two equal pieces. Shape each into a rough rectangle. Transfer one piece to the prepared pan and gently press and stretch it to reach the corners. If it resists, let it rest 5 minutes and try again until the pan is evenly covered.

Step 6: Fill and seal

Scatter the mozzarella–Parmesan mixture evenly over the dough, leaving a 1/2-inch border all around. Lay the provolone in an even layer on top. Place the second piece of dough over the cheese, stretching as needed to cover. Pinch and fold the edges to seal tightly. With oiled fingertips, make shallow dimples over the surface to anchor the top to the bottom without piercing through the filling. Drizzle 1 tbsp olive oil over the top and sprinkle with rosemary and flaky salt.

Step 7: Second proof and preheat

Let the stuffed focaccia proof in the pan for 30–45 minutes until slightly puffy. During the last 15 minutes, preheat the oven to 450°F (232°C) with a rack in the lower-middle position.

Step 8: Bake, rest, and slice

Bake for 22–26 minutes until the top is deep golden and the edges are crisp; rotate the pan halfway for even color. If the top is browning too quickly, tent loosely with foil for the last 5 minutes. Cool in the pan for 10 minutes to allow the cheese to settle. Lift out using the parchment, transfer to a board, and cut into 12 squares. Serve warm.

Pro Tips

• Use low-moisture mozzarella and pat provolone dry to prevent a soggy interior.
• Weigh your flour for best texture; focaccia loves a slightly tacky dough.
• Generously oil the pan; this is what gives you that crisp, fried-in-olive-oil bottom.
• Seal the edges well and dimple gently so the layers adhere without creating leaks.
• For extra-crisp bottom, finish the last 2–3 minutes of baking with the pan directly on the oven floor or a preheated baking steel.

Variations

• Pesto and tomato: Spread 1/4 cup basil pesto over the bottom dough before the cheeses. Add 1/2 cup finely chopped, well-drained sun-dried tomatoes.
• Spinach–artichoke: Mix 1 cup well-squeezed thawed spinach and 1/2 cup chopped marinated artichokes into the mozzarella mixture; reduce provolone to 4 oz to compensate.
• Spicy: Add 1/2 cup chopped pepperoni or 2 tbsp finely chopped Calabrian chiles to the cheese mixture.

Storage & Make-Ahead

Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 8–10 minutes directly on a rack. Freeze tightly wrapped slices for up to 2 months; reheat from frozen at 350°F for 15–18 minutes. To make ahead, mix the dough and let it rise at room temperature for 30 minutes, then refrigerate 8–24 hours. Bring to room temperature (45–60 minutes), then shape, fill, proof, and bake as directed.

Nutrition (per serving)

Approximate: 338 calories; 33 g carbohydrates; 15 g protein; 15 g fat; 1 g fiber; 720 mg sodium. Values will vary based on brands and salt levels.