Name: The Broccoli Cheddar Focaccia That Had Me Standing Over the Pan Picking Off Cheesy Edges
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2¼ tsp instant yeast (1 packet); 2 tsp salt; 1¾ cups warm water; 1/4 cup olive oil, plus more for pan and drizzling; 2 cups broccoli florets (small pieces); 1½ cups sharp cheddar cheese, shredded; 2 cloves garlic, minced; Flaky sea salt, to taste

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Okay, this might be one of those recipes I didn’t expect to love this much, but oh wow—it’s addictive. Think fluffy, golden focaccia bread with crispy edges, melty cheddar, and little roasted bits of broccoli nestled into every bubbly pocket. I made it on a whim one afternoon and ended up eating it standing at the counter, straight from the pan. It’s one of those simple bakes that tastes like way more effort than it is.

Why You’ll Love This Recipe

This focaccia is like comfort food meets bakery-style bread. It’s soft and pillowy in the center, golden and crisp on the edges, and the broccoli-cheddar combo is just… nostalgic, in the best way. It’s an easy no-knead dough, so no stress if you’re not a bread expert. You can serve it as a side, slice it into sandwiches, or eat it warm as a snack (highly recommend that last one).

Ingredients (just the highlights!)

You’ll find the full ingredient list down below, but here’s a little peek:

All-purpose flour and instant yeast (the base for that pillowy texture)
Olive oil (lots of it—for flavor and that signature focaccia crust)
Sharp cheddar cheese (for melty richness and crispy edges)
Broccoli florets (they roast up tender and a little caramelized)
Garlic and flaky salt (because everything’s better with both)

Directions

Make the Dough and Let It Rest

In a large bowl, mix flour, yeast, warm water, and salt until you get a sticky dough. It’s hands-off—no kneading required. Just cover the bowl and let it rise at room temp until it’s doubled in size and bubbly, about 2 hours.

Prep the Pan

Generously oil a 9×13-inch baking pan. Pour the risen dough into the pan and gently stretch it to the edges. If it resists, give it a few minutes to relax, then try again.

Add the Toppings

Press the broccoli florets into the dough, scatter over a big handful of cheddar cheese, and sprinkle with minced garlic and a good pinch of flaky salt. Don’t be shy—the toppings make it.

Dimple and Drizzle

Use your fingers to dimple the dough all over (this helps the olive oil pool in little flavor pockets). Drizzle more olive oil across the top—it’s what gives that golden, crunchy top.

Bake Until Golden

Pop it in a hot oven—usually around 425°F—and bake for 20–25 minutes, or until the top is deep golden and the cheese is bubbly and crisp around the edges.

Cool Slightly and Slice

Let it cool in the pan for a few minutes, then use a spatula to loosen it up and transfer it to a cutting board. Slice into squares or long strips—however you like it.

Expert Tips and Tricks

Make sure the dough is well-risen and bubbly before baking—it gives that airy interior
Use pre-steamed or blanched broccoli if you want it extra soft in the final bake
Let it cool slightly before slicing so the cheese doesn’t slide off

Recipe Variations and Possible Substitutions

Swap broccoli for roasted cauliflower, asparagus, or even caramelized onions
Try a mix of cheeses—mozzarella for stretch, or parmesan for salty depth
Add a pinch of red pepper flakes or Italian seasoning to the dough for extra flavor

Serving and Pairing Suggestions

This focaccia is fantastic served warm with a bowl of tomato soup or alongside a big green salad with lemon vinaigrette. You can also slice it horizontally for a grilled cheese-style sandwich or cut it into strips to dip into marinara or ranch. Honestly, it’s also delicious on a brunch board or as a potluck snack.

Storage and Reheating Tips

Wrap leftovers tightly in foil and keep at room temperature for up to 2 days, or refrigerate for longer storage. Reheat in a hot oven or toaster oven for best results—it crisps up beautifully. You can also freeze slices individually and reheat straight from frozen.

FAQs

Can I make the dough ahead of time?
Yes! After mixing, cover and let it rise in the fridge overnight. It’ll be even more flavorful.

Do I need to cook the broccoli before baking?
Not necessarily. If the florets are small, they’ll roast up just fine in the oven. For extra tenderness, give them a quick steam or microwave first.

What’s the best kind of cheddar to use?
Sharp or extra-sharp cheddar melts well and adds lots of flavor. Avoid pre-shredded if you can—it doesn’t melt as smoothly.

Can I make this gluten-free?
You can try using a 1:1 gluten-free flour blend designed for bread, but results may vary. The texture will be slightly different.

Conclusion

This Broccoli Cheddar Focaccia is that cozy, crave-worthy bake you’ll want to keep in your back pocket. It’s simple, satisfying, and endlessly customizable. Whether you serve it at dinner or sneak a slice for breakfast (guilty), I promise it’ll be a hit. Let me know if you try it—I love hearing how you make it your own!

The Broccoli Cheddar Focaccia That Had Me Standing Over the Pan Picking Off Cheesy Edges

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This Broccoli Cheddar Focaccia is fluffy on the inside, golden and crisp on the edges, and topped with tender roasted broccoli, sharp cheddar, and garlic. It’s a no-knead, bakery-style bread that’s incredibly easy to make and perfect as a snack, side, or sandwich base.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes (including rise time)
Yield: 10–12 servings 1x
Category: Bread, Snack, Side
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, mix flour, yeast, salt, and warm water until you have a sticky dough. Cover and let rise at room temp for 2 hours, until doubled and bubbly.
Generously oil a 9×13-inch baking pan. Transfer dough into pan and stretch to edges. Let rest a few minutes if it resists.
Press broccoli florets into the dough. Scatter shredded cheddar over top, followed by minced garlic and flaky salt.
Dimple the dough with your fingers and drizzle with more olive oil.
Bake at 425°F for 20–25 minutes, until golden and bubbly around the edges.
Let cool in pan briefly, then slice and serve warm or at room temp.