How to Make Focaccia Recipe _ Chef Jean-Pierre

Focaccia Recipe Made With Goat Cheese, Brie & Caramelized Onions

Hello friends, Focaccia is never made the way that I make it. I think you will love my nontraditional version! Fluffy, Savoury, and just downright delicious! Mixed with all my French and Italian roots this is definitely a Focaccia on Steroids! Unlike anything you have seen before. Let me show you how to make this amazing Focaccia
4.32 from 16 votes

Recipe Video


  • 1 package Active Dry Yeast
  • 1 teaspoon Sugar
  • 2 tablespoon Water (105°)
  • 10 ounces Water (cool)
  • 15 ounces Bread Flour (3 cups)
  • 1 teaspoon Sugar
  • 2 teaspoon Salt
  • 1 tablespoon Garlic Olive Oil
  • 6 to 8 ounces of your Favorite Cheese
  • 6 to 8 ounces Caramelized Onion
  • 2 tablespoons Sundried Tomatoes (optional)
  • 3 to 4 Basil Leaves (optional)
  • 2 tablespoons Parmesan grated
  • 1 teaspoon Fresh Rosemary chopped


Yield: 10” X 2” round Cake Pan

  • Place the yeast and the sugar in a cup and add the water.  Stir with a fork until all the yeast is dissolved. Let the yeast sit for 10 minutes until it doubles in size.
  • Place the chilled water and the yeast in the bowl with the hook.  Mix on low speed until incorporated.
  • Stop machine and add the flour and the sugar.  Mix on low speed until flour is 90% incorporated and add the salt and the oil.
  • Turn up the speed on the machine to medium and mix for 15 minutes or until the dough gets smooth, silky, and stretches easily.
  • Remove the dough from the machine and place in an oiled bowl and cover loosely with a kitchen towel saran wrap.  Place the bowl in a warm place (the patio or garage works great!) and let it ferment it for about 1 hour, or until the dough has at least doubled in size.

Preheat the Oven to 450°F / 230°C

  • After dough has rested, liberally brush a 10 X 2 round cake pan with olive oil. Cut the dough in two balls.  Press the first ball flat to completely cover the bottom of the pan.  Cover the middle and 75% of the surface with the cheese and the caramelized onion and brush the outer edge with water.  Cover the cheese and the onion with the remaining ball of dough.  Making sure the edges are well sealed together.  
  • With your fingertips or the handle of a wooden spoon, poke some holes in the dough.  Fill the holes with Kalamata olives, and do the same with sundried tomatoes and basil.  Brush some olive oil on the top and sprinkle some Parmesan, coarse salt and the chopped rosemary on top.  Cover with a kitchen towel or plastic film loosely.  Let the dough rest for another half hour in a warm place.  
  • Now place the Foccacia in the middle of the oven and bake for about 15/20  minutes, or until golden brown.  When it comes out of the oven as soon as you can handle it flip onto a cooling rack, brush it again with olive oil and let it cool for a few minutes.
Chef Jean-Pierre

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