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

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.

Ingredients

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  • 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

Instructions

  1. 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.
  2. Generously oil a 9×13-inch baking pan. Transfer dough into pan and stretch to edges. Let rest a few minutes if it resists.
  3. Press broccoli florets into the dough. Scatter shredded cheddar over top, followed by minced garlic and flaky salt.
  4. Dimple the dough with your fingers and drizzle with more olive oil.
  5. Bake at 425°F for 20–25 minutes, until golden and bubbly around the edges.
  6. Let cool in pan briefly, then slice and serve warm or at room temp.

Notes

  • Let dough rise overnight in the fridge for even better flavor.
  • You can use steamed broccoli for extra tenderness.
  • Avoid pre-shredded cheese for better melt.
  • Wrap leftovers well and reheat in the oven to restore crispness.

Nutrition

Find it online: https://cookedbyandy.com/the-broccoli-cheddar-focaccia-that-had-me-standing-over-the-pan-picking-off-cheesy-edges/