Description
A savory focaccia bread topped with melted cheese, crispy bacon, and fresh chives—perfect as a side dish, snack, or appetizer with rich flavor and a soft, airy texture.
Ingredients
Units
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- 3 1/2 cups all-purpose flour
- 2 1/4 tsp instant or active dry yeast
- 1 1/4 cups warm water (110°F/45°C)
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/4 cup olive oil, divided
- 1 cup shredded mozzarella or cheddar cheese
- 6 slices cooked bacon, chopped
- 1/4 cup fresh chives, chopped
- Flaky sea salt (optional, for topping)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and 2 tablespoons of olive oil. Mix to form a shaggy dough, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Transfer dough to an oiled bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
- Grease a sheet pan or baking dish with olive oil. Stretch dough to fit the pan and dimple the surface with your fingers.
- Cover and let rise again for 30–40 minutes.
- Preheat oven to 425°F (220°C). Sprinkle the dough with shredded cheese, bacon, and chopped chives. Drizzle with remaining olive oil and sprinkle with flaky sea salt if desired.
- Bake for 20–25 minutes, until golden brown and bubbling.
- Cool slightly before slicing and serving.
Notes
- Use fresh chives for best flavor; substitute dried in smaller quantities if needed.
- Chill dough overnight for deeper flavor—bring to room temperature before baking.
- To reheat, bake at 350°F for 5–7 minutes to restore crispness.
- Serve as sandwich bread or slice into strips for dipping.
- Freeze baked focaccia and reheat as needed for quick snacks or sides.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg