Instructions:

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and dry active yeast. Use a fork or whisk to combine.
  2. Add the olive oil, flour and salt to the bowl. Mix on low speed for 2 minutes until the dough comes together. Stop the mixer, and scrape down the sides with a rubber spatula. Place a kitchen towel over the bowl, and let the dough rest for 5 minutes.
  3. Continue on medium speed, until the dough forms a ball and comes away from the sides, then mix for another 2-3 minutes. The dough should be smooth at this point.
  4. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 1/2 hours or until doubled in volume.
  5. Mix up the filling. In a bowl, combine the Kerrygold Mild Shredded Cheddar Cheese, parmesan cheese, dried Italian herbs, and granulated garlic. Mix to combine, set aside.
  6. Prepare an 8×8″ baking pan. Drizzle 1-2 teaspoons of olive in the bottom of the pan, and use your fingers or a pastry brush to coat the bottom and sides of the pan completely, set aside.
  7. Pour the dough out onto a floured work surface. Divide the dough in half. Use your hands to stretch the dough out into a square-ish shape to fit the pan. The dough should be very stretchy and easy to work with.
  8. Place the flattened dough into the bottom of the prepared pan, and use your fingers to stretch it out to fit the pan, making sure to get into the corners.
  9. Sprinkle the cheese filling on top of the bottom layer. Repeat the process with the second piece of dough, and lay it over the filling carefully. Use your fingers to seal in the filling by pressing down on the sides.
  10. Cover with a clean kitchen towel, and let proof at room temperature for 45 minutes – 1 hour, until the dough is puffy, and almost reaches the top edge of the pan. Preheat the oven to 425 degrees F.
  11. Drizzle the 2 teaspoons of olive on top of dough. Use your fingers to dimple the surface of the dough for that signature focaccia look. Scatter the rosemary leaves on top, and sprinkle the flakey sea salt all over.
  12. Bake for 30-35 minutes until the top is deeply golden brown. Allow to cool slightly, then enjoy! Focaccia is best eaten the same day, but any leftovers can be stored in the fridge, and reheated in a toaster oven or a 350 degree F oven for 10 minutes.

Recipe by Lion’s Bread