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sliced stuffed focaccia bread on a wooden board, showing soft airy crumb, crispy edges, melted cheese, roasted vegetables inside.

Stuffed Olive Focaccia Bread

A golden, crisp-edged focaccia stuffed with roasted vegetables, melted cheese, and savory fillings. The dough is soft, airy, and full of olive oil flavor—baked hot for a deep brown crust and a pillowy, tender crumb inside. Perfect for sharing with family.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Main Dish, Savory Bread
Cuisine: Italian (Family-style Homemade)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 ½ cups bread flour or all-purpose flour
  • 1 ½ teaspoons instant yeast
  • 1 ½ teaspoons sea salt
  • 1 ¼ cups warm water about 105°F
  • 2 tablespoons olive oil plus extra for brushing and greasing
For the Filling (choose your combo)
  • 1 cup roasted bell peppers sliced and patted dry
  • 1 cup sautéed onions
  • ½ cup drained diced tomatoes
  • ½ cup low-moisture mozzarella or fontina cheese shredded
  • Optional: ½ cup cooked sausage or marinated artichokes
  • 2 tablespoons thick pesto optional
  • Pinch of salt and pepper

Method
 

Make the Dough
  1. In a large bowl or mixer, combine flour and yeast.
  2. Add warm water and olive oil; mix until a shaggy dough forms.
  3. Add salt (keep it away from direct yeast at first).
  4. Knead or mix until the dough pulls cleanly from the bowl and feels springy.
Let the Dough Rise
  1. Cover with plastic wrap and let rise at room temperature until doubled (1–1½ hours), or refrigerate overnight for deeper flavor (up to 3 days).
Prepare the Fillings
  1. Roast vegetables on a sheet pan at 400°F until soft and browned.
  2. Drain tomatoes and pat dry.
  3. Cook sausage and cool.
  4. Let all fillings cool before layering.
Shape the Focaccia
  1. Lightly oil a 9-inch springform or 9x9 pan.
  2. Divide dough in half. Stretch one half across the bottom and up the sides.
  3. Spread cheese first, then fillings, season, and add more cheese.
  4. Stretch second dough half thin and lay over the top.
  5. Tuck and seal edges; press with wet fingers to close seams.
Dimple and Oil
  1. Dimple the top with fingertips.
  2. Brush with 2 tablespoons olive oil and sprinkle with coarse salt.
Bake
  1. Preheat oven to 425°F (220°C).
  2. Bake for 20–35 minutes, until the top is deep golden brown and the center feels set.
  3. If it browns too fast, cover loosely with foil.
Finish and Serve
  1. Brush with more olive oil right after baking for shine and flavor.
  2. Let cool 10 minutes before slicing.
  3. Serve warm or at room temperature.

Notes

  • For flavor depth: Cold-ferment the dough overnight or up to 3 days.
  • For best texture: Bake at high heat (425°F) and brush with olive oil before and after baking.
  • Storage: Wrap tightly and refrigerate up to 3 days; reheat in a 350°F oven until crisp.
  • Avoid sogginess: Always drain or roast veggies and use cheese as a binder.
  • Best pan: 9-inch springform or 9x9 pan for easy release and clean edges.