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5 from 1 vote

Asiago Focaccia Italiana Topped With Fresh Herbs

Focaccia Italiana is an amazing Italian flatbread that is crispy on the outside and soft on the inside. This bread is perfect for most meals.
Prep Time20 minutes
Cook Time20 minutes
Rise time2 hours
Total Time2 hours 40 minutes
Course: Appetizer, easy yeast bread
Cuisine: Italian
Servings: 40 servings
Calories: 127kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 2 ¼ teaspoons Instant active Dry Yeast Package (7 grams)
  • 1 ½ teaspoon Raw Sugar (7.815 grams)
  • 1 ¾ cup Water - lukewarm (414 grams)
  • 1 cup extra-virgin olive oil Divided (216 grams)
  • 1 teaspoon sea salt (5 grams)
  • 5 cups All purpose flour (625 grams)
  • 2 cups Asiago Cheese Chopped (80 grams)
  • Fresh herbs - rosemary and oregano

Instructions

  • In a large mixing bowl, add the yeast packet, lukewarm water, and sugar. Mix well.
    Let it sit in a warm place for about 10-15 minutes. When it's ready it should be foamy and bubbling.
  • Next, add the flour, ½ cup of olive oil, and sea salt to the yeast mixture.
  • Using a stand or hand mixer, blend ingredients completely.
  • Transfer the dough to a lightly floured surface. Begin kneading dough with hands. Do this 1-2 times. You may sprinkle the counter with flour if the dough starts to get sticky.
  • Add 1-2 Tablespoons of olive oil to a large mixing bowl. Swirl it around until it coats the inside of the bowl.
  • Place the dough in the bowl and roll it around to cover the surface with the olive oil. Cover the bowl with a kitchen towel or plastic wrap. Keep the bowl in a warm place. Allow it to sit for about 1 hour and until it has doubled in size.
  • Divide the rest of the olive oil between two 9-inch cake pans.
  • Remove the dough from the bowl and add 1 cup of Asiago Cheese to the dough. Knead the cheese into the dough.
  • Divide the dough in half, placing one half in each cake pan. Press dough with fingers or knuckles to fit in the pan. Then flip the dough over so that the olive oil coats both sides. Repeat for each pan.
  • Cover both pans with a kitchen towel or plastic wrap again and set aside. Let the dough rise in a warm place, doubling in size - about 1 hour.
  • Preheat over to 425℉.
  • Remove plastic wrap or kitchen towels from the pans. Sprinkle with sea salt.
  • Drizzle olive oil on top and bake for about 10 minutes. Remove from oven and sprinkle remaining Asiago cheese on top of both bread loaves.
  • Return to oven and bake for another 1--12 minutes or until golden brown.
  • Cool on a baking rack. Sprinkle top with fresh hers and extra Asiago cheese or parmesan cheese, if desired.

Notes

  • You can tell the yeast is ready, when the top of the water is foamy and bubbling.
  • If the yeast does not foam after 10 minutes, then your yeast could have gone bad.
  • The water should not be scolding hot but slightly warmer than room temperature, you want a temperature between 105 and 110 degrees.
  • Make sure that you flour your surface well so that the bread dough does not stick to your work surface.
  • Instead of a cake pan, you can use a deep-dish pizza pan or even a regular sheet pan with sides.
  • When kneading the dough by hand, place a little olive oil in the palm of your hands and rub it in to prevent the dough from sticking.

Nutrition

Calories: 127kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 140mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg