The focaccia with broccoli and crescenza is one of those recipes that smell like home even before they come out of the oven. Soft, tall, golden on the surface and creamy in each bite, it’s perfect when you crave something simple yet full of flavor.
The high-hydration dough makes it incredibly soft, while the broccoli—slightly savory—meet the creaminess of crescenza to create a perfect balance. It’s the ideal focaccia for a casual dinner, a buffet with friends, or to prepare in advance and enjoy the next day.
If you love homemade leavened breads but don’t want complicated doughs, this recipe is for you: everything is worked in a bowl, no stand mixer required.
If you enjoy homemade leavened breads, also try:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 7 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Autumn, Winter
Ingredients to make Focaccia with broccoli and crescenza
- 4 cups type 0 flour
- 1 2/3 cups water
- 0.42 oz fresh baker's yeast
- 1 1/2 tbsp extra virgin olive oil
- 1 2/3 tsp salt
- 3 1/3 cups broccoli (florets)
- 10.6 oz crescenza cheese
- extra virgin olive oil
- salt
Tools to make Focaccia with broccoli and crescenza
- Bowl
- Spoon
- Proofing cloth
- Baking dish
- Parchment paper
How to prepare Focaccia with broccoli and crescenza
In a large bowl pour the water, add the extra virgin olive oil and the crumbled fresh yeast. Stir with a spoon until completely dissolved.
Add the salt and stir. Then add the flour little by little, always mixing with the spoon, until you obtain a homogeneous but still soft and sticky dough.
Cover with a cloth and let rest for 20 minutes.
With slightly damp hands, perform folds directly in the bowl: lift a portion of the dough and bring it toward the center. Repeat this operation on all sides.
Cover and let rest another 20 minutes.
Repeat the folds at least two more times, always leaving 20 minutes of rest between each.
After the last set of folds, let the dough rise until it doubles in volume.
Meanwhile clean the broccoli by dividing into florets. Boil them in salted water for about 10 minutes.
Drain and let them cool completely. When the dough has doubled, oil it with olive oil and transfer it to a baking dish lined with parchment paper. Fold it onto itself and gently spread it with lightly oiled or wet hands.
Cover and let rise for another 1 hour.
Pour a drizzle of oil over the surface and, with your fingertips, create the typical focaccia dimples.
Distribute the broccoli over the entire surface and add crescenza in small chunks.
Bake in a preheated static oven at 428°F for 25–30 minutes, until the focaccia is golden and well cooked.
Remove from the oven, let rest 10 minutes, then slice and serve.
Storage
The focaccia with broccoli and crescenza can be stored:
At room temperature for 1 day, well covered
In the refrigerator for 2 days
You can reheat it for a few minutes in the oven to restore a crisp base.
Tips for a perfect focaccia
If you want a stronger flavor, you can sauté the broccoli in a pan with a clove of garlic before using them.
Don’t rush the leavening: that’s where the final softness is decided.
Use a well-oiled baking dish to obtain a crispier base.
Variations
Add a few anchovies in oil for a more savory version.
Replace crescenza with stracchino or well-drained ricotta.
You can enrich it with a sprinkling of Parmesan before baking.
FAQ (Questions and Answers)
Can I use raw broccoli?
Better not: they would release too much water during baking.
Can I prepare the dough the evening before?
Yes, you can let it rise in the refrigerator for 12 hours and then proceed with shaping.
Can I freeze it?
Yes, once baked and completely cooled.
