Focaccia Cheese Board



Focaccia Bread:

  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon sugar
  • 2 1/2 cups warm water (110°F to 115°F)
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 7 tablespoons olive oil, divided
  • 4 garlic cloves, thinly sliced
  • Fresh chives
  • Fresh sage leaves
  • Capers, drained
  • Roasted sweet red peppers, drained
  • Flaky sea salt
  • Cheese Board:

    1. Dissolve yeast and sugar in warm water in a large bowl. Let stand for 5-6 minutes or until foamy.
    2. Combine flour and salt in a large bowl; gradually add to yeast mixture just until a dough forms.
    3. Turn dough out onto a lightly floured surface; knead just to combine. Place dough into a large bowl coated with 3 tablespoons olive oil. Flip to grease top. Cover and let rise until doubled, about 3-4 hours.
    4. Heat oven to 450°F. Brush a 15 x 10-inch rimmed baking pan with 3 tablespoons olive oil.
    5. Gently stretch dough to fill the pan. Using fingers, press dimples into dough. Wrap a small ramekin in aluminum foil. Fill with pie weights or dried beans. Lightly press ramekin into dough to make a bowl for jam, taking care to not press deeply. Press the garlic, chives, sage, capers and miniature peppers into the dough to create a design. Brush dough with remaining olive oil. Sprinkle with sea salt.
    6. Bake for 20-25 minutes or until puffed and golden brown. Let cool in pan for 10 minutes. Carefully remove the ramekin, using a knife to loosen if necessary. Transfer focaccia to a serving board.
    7. Arrange the cheddar, havarti and pepper jack on focaccia. Fill in with salami flowers, jam and olives. Garnish with sage and thyme.


    © Dairy Farmers of Wisconsin

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