Callie M.

This magnificent focaccia, brimming with incredible flavor, comes together with surprisingly minimal effort for a truly maximum impact. Unlike many cheesy focaccia recipes that call for sprinkling the cheese on top—which can sometimes lead to it hardening or becoming an oily mess—here, the Pecorino Romano is cleverly incorporated directly into the dough alongside the flour and yeast. I opted for a Microplane grater to achieve finely shredded cheese, which melted seamlessly into the dough, leaving little trace other than its exquisite, savory essence. The resulting flatbread boasts the wonderful funk of aged cheese baked right in, making it absolutely divine with very little accompaniment. For my next attempt, I’m already planning to press some tender roasted garlic cloves into the top of the dough. Not because it needs them, but simply because I envision the combination being perfectly harmonious.

A crucial observation about this dough: it is exceptionally sticky and wet. Don’t be alarmed if it never quite achieves the smooth, elastic texture you might expect from a typical bread dough after a proper rest. I believe this unique texture is largely due to the generous amount of cheese, and critically, this high moisture content is precisely what contributes to its incredible lift and airy crumb when it bakes. To sidestep the challenge of transferring the dough from the work surface to a pizza peel, and then from the peel to the hot oven, I embraced a simpler method: doing the entire process on a piece of parchment paper. I scraped the dough directly from its overnight rise bowl onto a floured sheet of parchment, shaped it there, and allowed it to complete its second rise, covered by a large, overturned pot to prevent sticking. I then performed the dimpling directly on the same parchment paper and easily slid the entire setup onto the pizza stone.

I confess, I devoured a considerable portion of this warm focaccia for breakfast, entirely on its own, and it was absolutely magnificent. If any of it manages to last, I envision enjoying it later with some sharp cheddar, perfectly grilled sausage, and a fresh, crisp salad. Its versatility is truly impressive.

Jessie Hagan

Embarking on any bread-making journey is akin to nurturing a relationship—it requires commitment, patience, and optimistic caution. My personal journey with this focaccia began early one morning, accompanied by my indispensable coffee, facing a rather formidable blob of sticky dough. Our initial connection was admittedly a bit rocky; I found myself repeatedly lacing my fingers together, struggling to free them from the clingy embrace of the dough. Yet, I persisted. And as the day unfolded, our relationship matured and strengthened.

By early evening, I was prepared to re-engage with the dough, and I was genuinely surprised by how much it had transformed. We had established a newfound trust. It willingly eased itself out onto my cornmeal-dusted pizza peel. With a sense of playful determination, I dimpled the dough, almost as if giving it an intense massage. Then, I generously doused it with olive oil, which settled into the dimples like glistening liquid gold in miniature craters. Finally, I blanketed my beautifully dimpled dough with fragrant herbs and coarse sea salt. It slid effortlessly off the peel and onto my scorching hot pizza stone, and I took a 20-minute leap of faith, confident that our journey would culminate in a happy ending. Spoiler alert: my focaccia and I lived happily ever after! The result was an utterly amazing bread—crusty, perfectly salty, wonderfully cheesy, aromatic with herbs, and richly oiled. A true triumph!

Angie Zoobkoff

This particular focaccia recipe presented a notably different approach from any I had encountered or baked before. However, upon comparing my finished product with the recipe’s accompanying photograph, they were identical, which was a reassuring sign that I must have executed the steps correctly! Initially, I harbored a slight uncertainty about whether this recipe merited a “Testers Choice” recommendation. That hesitation vanished, however, when I placed the loaf out at the beginning of dinner, only to find the entire thing had vanished by the meal’s conclusion. The unanimous approval of my diners was the ultimate endorsement.

The recipe itself proved to be remarkably easy, demanding minimal hands-on time, which is always a bonus for busy home bakers. The resulting bread boasted a satisfyingly chewy interior, complemented by an exquisitely crisp crust, and a wonderfully developed flavor profile thanks to the long proofing and Pecorino Romano. One minor adjustment I made was in the transfer method: the dough was far too sticky to attempt sliding it directly onto the pizza stone. Instead, I carefully stretched it out on a baking sheet and simply placed that baking sheet directly on top of my preheated pizza stone. This technique worked perfectly, ensuring a crisp bottom without the stress of a precarious transfer.

Annie A.

Believe it or not, despite the widespread baking craze during quarantine, I had never before ventured into making focaccia! But after experiencing this incredibly inviting, herb-packed, and Pecorino-infused recipe, I can confidently say that focaccia will now be a firm fixture in my regular baking rotation. This surprisingly easy recipe accomplishes two wonderful things: a) it transforms your house into an aromatic haven, smelling deliciously of cheesy bread heaven, and b) it is genuinely so simple to follow, making it accessible even for novice bakers. And here’s the best part? Focaccia pairs beautifully with practically EVERYTHING! Consequently, I consider this recipe to be an absolute kitchen essential.

In my amateur opinion, this recipe yielded a truly beautiful focaccia. We enjoyed it as part of a delightful spread alongside creamy hummus, briny olives, assorted cheeses, and savory stuffed grape leaves, and it was an absolute hit with all the finger foods. Depending on the hunger levels of your guests and their ability to resist a fresh, cheesy, and herby flatbread, I believe this recipe would comfortably provide 4 to 6 generous servings. It’s a crowd-pleaser that disappears quickly!

Amy Iacopi

On my initial attempt, my dough wasn’t quite cooperative when it came to shaking it from the pizza peel onto the hot stone. The result was a rather charmingly misshapen “amoeba” that took approximately 30 minutes to fully bake and brown. Fortunately for both me and my ten dinner guests, a simple slice into portions meant no one was none the wiser about my minor kitchen mishap! I’ve encountered similar transfer issues when making pizza in the past and have successfully resolved them by using cornmeal as a sort of “ball bearing” on the peel, which works like magic every single time.

Following this experience, I consulted with my Italian friends, who wisely recommended utilizing a cast-iron pan. Their reasoning was simple yet brilliant: it guarantees that wonderfully crisp bottom crust characteristic of focaccia while entirely circumventing the tricky transfer process. This alternative technique was FANTASTIC—both in terms of flavor and ease of execution. I preheated my oven with two 9-inch cast-iron pans positioned inside during the second rise of the dough. For this rise, I split the dough into two loaves and let them proof on a cutting board, covered with plastic wrap. After their 80-minute rise, both halves had beautifully doubled in size. I then lightly scooped them up with floured hands, carefully peeling back the Saran Wrap, and directly placed them into the hot, olive oil-coated cast-iron pans. Using my fingers, I gently spread the dough toward the edges of each pan, effectively shaping them right in their baking vessel.

This method was a total winner, and I can confidently say I’ll be making this focaccia again and again! It was absolutely delicious served plain, and equally delightful alongside a vibrant assortment of vegetable crudités, creamy hummus, and briny olives. The cast-iron pan approach is a game-changer for foolproof focaccia.