Golden baked three cheese focaccia bread with cherry tomatoes.

Three-Cheese Loaded Focaccia

Jun 29 2020
Everyday Delicious
Serving Time Icon 25 min
Serves Number Icon Yields 1 Large Focaccia

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

The Iron Kettle B&B is a six-room inn located in Comber, Ontario. Its owners Ben and Ginette are passionate about everything Ontario and are advocates for local food. The Iron Kettle is a multi-award-winning, Feast On-certified business that truly features Ontario Farm to Table.

“This focaccia recipe is the serious version of a 'Pizza Bun'. We take a classic recipe and add some fun toppings to it. It is meant to be eaten cold or warm, and to be shared (good luck!)."

Prep 15 MIN

Cook 20 MIN

Rise 1 HOUR

Bread Ingredients

Topping Ingredients


Step 1

Pre-heat oven to 450°F (230°C).

Step 2

Mix together the flour, yeast, sugar and water with a stand mixer, using the dough hook attachment, for 3 minutes.

Step 3

Add salt, and continue to stir for 8 minutes.

Step 4

On a flour dusted work surface, pat the air out of your dough, then stretch and fold into a ball while tucking the edges under.

Step 5

Place onto a parchment-lined baking sheet (or a frying pan).

Step 6

Cover and let rise for 30 minutes.

Step 7

With your fingers, insert holes (dimples) at 1-inch intervals throughout the ball of dough.

Step 8

Cover and let rise for 30 minutes.

Step 9

Spread pesto over dough, insert all cherry tomatoes as deep as possible, cover with cheese, then sprinkle with salt and rosemary.

Step 10

Bake for 25 minutes or until golden brown on the edges, and the cheese is melted.

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