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Asiago Focaccia

  • Author: Rebecca Neidhart
  • Total Time: 7 minute


Have you ever wondered what asiago cheese is used for? This Asiago Focaccia Bread recipe is your answer! The classic, fluffy Italian flatbread loaf gets a flavor explosion from asiago cheese mixed into and topping it.


  • 1 1/2 cups water
  • 1 package (2 1/4 teaspoons) dried yeast
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 3 3/4 cup (525 g) all-purpose flour
  • 1 1/4 cups Asiago cheese


Making the Asiago Bread Dough

Begin by placing the water in the bowl of a stand mixer. It should be warm, but not hot (less than 110°F) so that it doesn’t kill the yeast. If you put your finger in the water, it should feel only slightly warm.

Sprinkle the yeast over the water and stir it in. Allow it to sit for about 10 minutes, or until the yeast has dissolved and become foamy.

Add in the olive oil, flour, salt, and sugar. Using the dough hook, stir on low until the dough has come together, scraping the sides with a rubber spatula. At that point, turn the mixer up to medium speed and knead the dough for 3-4 minutes.

Add in 1/2 cup shredded Asiago and mix the dough for another 2 minutes, or until it’s smooth and elastic. Remove the dough from the bowl, shape it into a ball, and rub it down with a bit of olive oil.

First Rise

Place the dough in a large, clean mixing bowl and cover it with a cloth or sheet of plastic. Set it in a warm place without drafts and allow it to rise for 1 1/2-2 hours, or until the dough has doubled in size. It may take more or less time, depending on how warm or cold your kitchen is.

Once the dough has finished rising, it’s ready to put in pans. Drizzle about 2 tablespoons of olive oil into two 8″ or 9″ round pans. Alternatively, you can use a single 9×13″ baking dish.

Divide the dough in half, and work each half into a ball. Spread it out into the pans, making sure that the olive oil is completely covering the bottom of the dough.

Second Rise

Cover the dough again with either a clean towel or plastic wrap. At this point, you can either allow it to rise for about 1 1/2 hours, or you can put it in the refrigerator and leave it overnight. Allowing it to sit overnight will give it more flavor, and I recommend it if possible.

If you do choose to refrigerate the dough, make sure to allow it to warm up before baking. This will help the yeast become active again and will give you a better rise while baking.

Baking the Asiago Focaccia

To bake the focaccia, make sure your dough is at room temperature if you’ve refrigerated it. Preheat the oven to 375°F and bake for ???, until the loaves are a golden brown color all over.

Remove the Asiago focaccia bread from the oven and allow it to cool for at least 30 minutes before tipping it out of the pans. Rip or slice the bread into pieces and serve it fresh.

  • Prep Time: 20 minutes
  • Rising Time(s): 3-24 hours