Who can resist the warm, cheesy goodness of Bertucci’s Three Cheese Focaccia? This iconic dish combines the perfect balance of crispy edges, fluffy interior, and a trio of melted cheeses that make every bite unforgettable. It’s a crowd-pleaser that instantly elevates any meal, whether it’s a family dinner or a cozy night in.
Inspired by classic Italian flavors, this focaccia is more than just bread—it’s a savory masterpiece. We love how the blend of mozzarella, Parmesan, and Asiago creates a rich, gooey topping that pairs beautifully with the herb-infused dough. It’s no wonder this recipe has become a favorite for food lovers everywhere.
Let’s bring a little of that Bertucci’s magic to our own kitchens! With simple ingredients and easy steps, we can recreate this restaurant-quality focaccia at home. Trust us, the aroma alone will have everyone rushing to the table.
Bertucci’s Three Cheese Focaccia Recipe
Creating Bertucci’s Three Cheese Focaccia at home is a delightful way to enjoy a restaurant-quality dish with Italian roots. Let’s break it down step by step, ensuring each layer of this cheesy, flavorful bread is perfect.
Ingredients
Below is the list of ingredients you’ll need, grouped for ease:
Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F)
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp olive oil (plus more for greasing)
Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Asiago cheese
Additional Toppings:
- 2 tbsp fresh rosemary leaves (optional, finely chopped)
- 1/4 tsp sea salt
- Drizzle of olive oil
Equipment You’ll Need
This recipe doesn’t require advanced tools; simple kitchen equipment works fine. Here’s a quick list:
| Equipment | Purpose |
|---|---|
| Large bowl | Mixing and kneading dough. |
| Baking sheet | For shaping and baking dough. |
| Damp towel | Proofing the dough. |
| Pastry brush | Drizzling and spreading oil. |
| Grater | Shredding cheeses, if needed. |
Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until a frothy layer forms. This indicates the yeast is activated and ready.
Step 2: Prepare the Dough
In a large bowl, mix the flour and salt. Create a well in the center, then pour in the yeast mixture and olive oil. Use your hands or a wooden spoon to combine until a sticky dough forms.
Step 3: Knead to Perfection
Transfer the sticky dough onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. Add small amounts of flour if it sticks too much.
Step 4: First Rise
Grease a large bowl with olive oil and place the dough inside, turning it to coat evenly with oil. Cover the bowl with a damp towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Step 5: Shape the Dough
Once risen, punch down the dough gently to release air. Grease a baking sheet with olive oil and stretch the dough into a rectangle or circle (about 1 inch thick). Cover it loosely with the damp towel and let it rest for another 30 minutes.
Step 6: Add the Cheesy Topping
Preheat your oven to 425°F (220°C) while the dough rests. Once rested, liberally drizzle olive oil over the top of the dough. Sprinkle the mozzarella, Parmesan, and Asiago cheeses evenly. Optionally, scatter finely chopped rosemary and a pinch of sea salt on top for extra depth of flavor.
Step 7: Bake to Golden Perfection
Put the prepared dough into the preheated oven. Bake for 20-25 minutes, or until the edges are golden brown and the cheese is melted with a slight golden crust.
Tips for Success
- “Warm water consistency is crucial for yeast activation.” Ensure it’s neither too hot nor too cold.
- For an authentic Italian texture, ample kneading is key. A smooth dough leads to fluffy focaccia.
- Customize your toppings. Consider adding caramelized onions, roasted garlic, or cherry tomatoes for more variety.
Ingredients
To recreate Bertucci’s Three Cheese Focaccia, we’ll start with simple pantry staples and rich, flavorful cheeses. Below is a breakdown of the necessary ingredients.
For The Dough
- 3 ¾ cups all-purpose flour, sifted
- 1 ½ teaspoons salt
- 1 packet (2 ¼ teaspoons) active dry yeast, dissolved in water
- 1 teaspoon granulated sugar, to feed the yeast
- 1 ¼ cups warm water (110°F), essential for activating the yeast
- 3 tablespoons extra virgin olive oil, plus more for brushing
For The Toppings
- 1 cup shredded mozzarella cheese, evenly distributed
- ½ cup grated Parmesan cheese, for a nutty flavor
- ½ cup grated Asiago cheese, for a sharp bite
- Optional: Fresh rosemary sprigs, for earthy and aromatic notes
- Optional: Coarse sea salt, for added texture and flavor
Ensure all ingredients are prepped and measured before beginning for a smooth cooking process. Warm water and quality olive oil are crucial in obtaining the perfect dough consistency and authentic taste.
Necessary Tools And Equipment
To achieve the authentic taste and texture of Bertucci’s Three Cheese Focaccia, we need the right tools and equipment. Having these essentials ready will streamline the cooking process and ensure our focaccia turns out perfectly every time.
Key Tools for the Dough
- Large mixing bowl: Ideal for combining and kneading the dough ingredients. Ensure it’s big enough to allow the dough to rise properly.
- Dough scraper: Perfect for handling and shaping sticky dough effortlessly.
- Measuring cups and spoons: Precision is vital in baking, so accurate measurements are a must!
- Stand mixer with a dough hook (optional): Saves time and energy during kneading, especially for beginners.
- Kitchen scale: For those who prefer weight measurements, ensuring an exact ingredient ratio.
Baking Essentials
- Baking sheet or focaccia pan: A heavy-duty, non-stick pan or a well-oiled baking sheet gives the focaccia its signature crispy bottom.
- Pastry brush: Helps apply olive oil evenly over the dough’s surface.
- Parchment paper: Prevents sticking and makes cleanup easier.
For Cheese Toppings
- Cheese grater: Ensures freshly grated mozzarella, Parmesan, and Asiago for maximum flavor. Pre-grated cheese can dry out, so grating fresh is recommended.
Other Helpful Tools
- Thermometer: Helps confirm the warm water is between 105–110°F for proper yeast activation.
- Rolling pin or hands: Flatten and shape the dough effortlessly, though traditional focaccia shaping often relies on hand-stretching.
Organize for Success
Here’s a breakdown for your workspace setup:
| Tool | Purpose |
|---|---|
| Large mixing bowl | Dough mixing and rising |
| Stand mixer | Kneading dough efficiently |
| Baking sheet | Provides the ideal base for focaccia |
| Pastry brush | Evenly distributes olive oil or toppings |
| Cheese grater | Freshly grates toppings for bold flavors |
| Thermometer | Ensures water temperature for yeast |
By preparing these tools in advance, we can focus fully on crafting the perfect Three Cheese Focaccia, ensuring every step is seamless and enjoyable.
Directions
Let’s dive into crafting Bertucci’s Three Cheese Focaccia step by step. Follow these detailed instructions to bring this flavorful Italian classic to life in your kitchen.
Prep
- Gather all your ingredients and tools as listed earlier to streamline the process.
- Measure each ingredient correctly for accuracy. Use a kitchen scale for precise flour measurement.
- Preheat your oven to 375°F (190°C). If your oven has a proofing setting, activate it to create an ideal environment for the dough to rise.
- Lightly grease your mixing bowls and baking sheet (or focaccia pan) with extra virgin olive oil.
Making the Dough
- In a large mixing bowl, combine 3 ¾ cups sifted all-purpose flour, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar, and 1 teaspoon salt. Mix well.
- Gradually add 1 ½ cups warm water (105°F–110°F), ensuring it’s warm enough to activate the yeast but not too hot. Mix until the dough comes together.
- Add 2 tablespoons of extra virgin olive oil and knead the dough. Knead for 8–10 minutes by hand or use a stand mixer with a dough hook attachment set to medium speed for 6 minutes. The dough should feel smooth and elastic.
- Lightly coat the dough with olive oil, place it in a greased bowl, and cover it with plastic wrap or a clean kitchen towel. Allow it to rise for 1–1.5 hours or until it doubles in size.
Preparing the Cheese Toppings
- While the dough rises, prepare your cheese topping. Use a grater to shred 1 cup mozzarella, ½ cup grated Parmesan, and ½ cup grated Asiago cheese.
- Mix all cheeses together in a bowl for an even distribution of flavors.
| Cheese Type | Measurement | Notes |
|---|---|---|
| Mozzarella | 1 cup | Shredded or pre-shredded |
| Parmesan | ½ cup | Freshly grated preferred |
| Asiago | ½ cup | Freshly grated preferred |
- If you’re using toppings like fresh rosemary or coarse sea salt, prepare these as well. Strip rosemary leaves from the stalk and finely chop if necessary.
Assembling the Focaccia
- Once the dough has risen, punch it down gently to release air bubbles.
- Transfer the dough to the prepared baking sheet or focaccia pan. Stretch and press it out evenly to fit the pan, ensuring a ½-inch thickness.
- Use your fingers to press dimples into the dough’s surface. This creates small pockets for the olive oil and cheese to settle.
- Drizzle 2 tablespoons of extra virgin olive oil over the dough, ensuring it covers the dimples. Sprinkle the prepared cheese mixture evenly over the top.
- Optionally, scatter chopped rosemary and a pinch of coarse sea salt over the cheese layer for enhanced flavor.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden and the focaccia edges are crispy.
- Remove from the oven, let cool for 5–10 minutes, and slice into squares or rectangles. Serve warm and enjoy!
Cooking Instructions
Let’s bring Bertucci’s signature Three Cheese Focaccia to life! Follow these simple steps to achieve an irresistible golden crust, a fluffy interior, and perfectly melted cheese toppings.
Baking The Focaccia
- Preheat the oven to 425°F (220°C). Ensure it fully heats while we prepare the dough for baking.
- Lightly oil a heavy-duty baking sheet or focaccia pan, then line it with parchment paper. This step ensures the focaccia doesn’t stick and results in easy cleanup.
- Gently transfer the risen dough onto the baking sheet. Use your fingers to spread it into an even layer, about ½ to ¾ inches thick. Don’t worry about perfection—the rustic look is part of the charm!
- Use your fingertips to press dimples into the dough evenly across the surface. This step traps the oil and toppings beautifully.
- Drizzle 2 tablespoons of extra virgin olive oil evenly over the dough, allowing it to seep into the dimples for rich flavor.
- Sprinkle the prepared cheese blend—1 cup shredded mozzarella, ½ cup grated Parmesan, and ½ cup grated Asiago—evenly over the dough. The combination of these cheeses creates a perfectly gooey and savory topping.
- For extra flavor, optionally add fresh rosemary sprigs and a pinch of coarse sea salt across the top. These enhance the aroma and give it that signature herby Italian finish.
- Bake the focaccia in the preheated oven for 15–20 minutes, or until the edges are crispy and golden, and the cheese is bubbly and slightly browned.
- Once baked, carefully remove the focaccia from the oven. Allow it to cool on the baking sheet for 5 minutes to settle the flavors before slicing.
Pro Tip: For an even crispier crust, place the baking sheet on the lower oven rack for the final 5 minutes of baking.
Timing Overview
Here’s a quick breakdown of the baking process to help with time management:
| Step | Time Required |
|---|---|
| Preheating the oven | 10 minutes |
| Preparing the pan | 5 minutes |
| Spreading and dimpling | 5 minutes |
| Topping with ingredients | 5 minutes |
| Baking in the oven | 15-20 minutes |
| Cooling post-baking | 5 minutes |
By following these directions, we can confidently bake a restaurant-quality Three Cheese Focaccia that impresses with flavor and authenticity.
Serving Suggestions
When it comes to enjoying Bertucci’s Three Cheese Focaccia, the possibilities are endless. Its golden-brown crust, melted cheese topping, and flavorful dimpled texture make it a versatile dish perfect for any meal or occasion. Here are some inspired ways to serve this crowd-pleasing focaccia:
As an Appetizer or Snack
Cut the focaccia into small, square pieces and serve warm. The melty mozzarella, Parmesan, and Asiago provide the perfect balance of creamy and savory flavors. Pair it with a side of marinara or garlic-infused olive oil for dipping to elevate your bite-sized starter.
Side Dish for Italian Meals
Complement classic Italian dishes like pasta, lasagna, or risotto by serving slices of this focaccia alongside. Its fluffy, cheesy interior is perfect for soaking up robust tomato sauces or creamy Alfredo, making it an excellent addition to your table.
Paired with Soups or Salads
A warm piece of Three Cheese Focaccia pairs exquisitely with a bowl of hearty soup, such as minestrone or tomato basil. On warmer days, serve it with a fresh green salad, topped with balsamic vinaigrette for a lighter combination.
As a Sandwich Base
Transform the focaccia into a sandwich by slicing it horizontally. Its soft yet sturdy texture perfectly holds ingredients like grilled chicken, roasted vegetables, fresh mozzarella, and arugula. Add a drizzle of pesto or balsamic glaze for extra flavor.
Suggested Meal Pairings
| Meal Type | Accompaniment Options |
|---|---|
| Light Lunch | Tomato bisque, Caesar salad, or sautéed spinach |
| Dinner Entrée | Spaghetti Bolognese, eggplant Parmesan, or baked ziti |
| Party Platter | Charcuterie, olives, sun-dried tomatoes, or artichoke dip |
Hosting and Sharing
The enticing aroma and stunning appearance of this focaccia make it a showstopper for gatherings. Serve it as part of an Italian-themed dinner party or add it to a buffet with cured meats, cheeses, and olives. Your guests will savor each bite and likely request a second serving!
Enjoy it Fresh
For the best experience, serve the focaccia slightly warm. The cheese remains soft, and the crust retains its crispy edges, making each bite perfectly indulgent. If you have leftovers, reheat in the oven at 350°F (175°C) for about 5-7 minutes to revive the freshly-baked feel.
Make-Ahead Tips
Preparing Bertucci’s Three Cheese Focaccia in advance is an excellent way to save time while ensuring the best results. Here are some practical and time-saving ideas to help us stay ahead of the game:
1. Prepare the Dough in Advance
- The focaccia dough can be made one day ahead to streamline our schedule. Once we knead the dough, coat it lightly with olive oil, place it in a large mixing bowl, and cover it tightly with plastic wrap.
- Store the dough in the refrigerator to slow down the fermentation process, allowing it to rise gradually. The cold fermentation enhances the dough’s rich flavor and improves texture.
2. Pre-Grate and Mix the Cheese Blend
- Shred the mozzarella, Parmesan, and Asiago cheeses ahead of time. Combine them in a resealable bag or airtight container, and store them in the refrigerator.
- Label the container to ensure we can grab it without hesitation when assembling the focaccia.
3. Pre-Measure Ingredients
- Pre-measuring ingredients like flour, warm water, yeast, and sugar can save us precious minutes. Keep these ingredients in separate bowls or baggies marked with their purpose.
4. Custom Topping Prep
- If adding optional toppings like fresh rosemary, coarse sea salt, or any seasonal ingredients, wash and chop them ahead of time. Store fresh herbs in a lightly dampened paper towel in the refrigerator.
5. Store Unbaked Focaccia
- If we decide to pause midway through the process, we can shape the dough on a baking sheet, add dimples, and cover everything tightly with plastic wrap. Refrigerate it for up to 12 hours. When ready to bake, let the pan sit at room temperature for about 30 minutes to allow the dough to relax before adding toppings and baking.
6. Freeze Baked Focaccia
- Fully baked focaccia freezes wonderfully. Slice the focaccia into individual portions and wrap them securely in foil or plastic wrap. Place the wrapped pieces in a freezer bag, removing any excess air.
- Pro Tip: To reheat, unwrap and place the frozen slice directly into a preheated 350°F (175°C) oven for 10-12 minutes, or until warmed through and slightly crispy.
| Storage Method | Preparation Step | Maximum Timeframe |
|---|---|---|
| Refrigerated Dough | Kneaded and covered with plastic | 24 hours |
| Toppings (Pre-grated) | Shredded and stored airtight | 3 days |
| Toppings (Fresh herbs) | Chopped and refrigerated | 1-2 days |
| Unbaked Focaccia (Shaped) | Covered tightly | 12 hours |
| Fully Baked Slices (Frozen) | Wrapped and sealed | 1 month |
Conclusion
Bertucci’s Three Cheese Focaccia is more than just a recipe—it’s an invitation to bring the comfort of Italian flavors into our kitchens. Whether we’re serving it as an appetizer, side, or centerpiece for gatherings, this dish promises to impress with its irresistible aroma and cheesy perfection.
By following the detailed steps and tips provided, we can confidently create a restaurant-quality focaccia that’s both versatile and satisfying. With a little preparation and the right ingredients, we’re just moments away from enjoying this timeless classic fresh from our ovens. Let’s get baking and make every bite unforgettable!
Frequently Asked Questions
What makes Bertucci’s Three Cheese Focaccia unique?
Bertucci’s Three Cheese Focaccia stands out for its combination of a crispy crust, soft interior, and a blend of mozzarella, Parmesan, and Asiago cheeses. Inspired by classic Italian flavors, it’s a crowd-pleaser perfect as an appetizer, side dish, or snack.
Can I use other toppings besides cheese?
Yes, you can customize the focaccia with toppings like fresh rosemary, coarse sea salt, roasted garlic, or sun-dried tomatoes for added flavor.
What tools do I need to make the focaccia?
You’ll need a large mixing bowl, dough scraper, measuring cups, stand mixer with a dough hook, baking sheet or focaccia pan, parchment paper, and a cheese grater.
How do I ensure the yeast activates properly?
Use warm water between 105–115°F (40–46°C) when mixing the yeast. Cooler water may not activate it, while very hot water can kill the yeast.
How long does the dough need to rise?
The dough should rise for about 1 to 1.5 hours in a warm place until it doubles in size. Cold-proofing in the refrigerator overnight is also an option for better flavor.
How long does it take to bake the focaccia?
Bake the focaccia in a preheated oven at 425°F (220°C) for 15–20 minutes or until golden and bubbly.
Can I prepare the focaccia dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it for cold fermentation, which enhances flavor.
How should I store leftover focaccia?
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore its crispy texture.
Can I freeze focaccia?
Yes, you can freeze fully baked focaccia slices for up to a month. Reheat directly from frozen in the oven for best results.
What can I serve with Three Cheese Focaccia?
Serve it with marinara or garlic-infused olive oil for dipping, alongside soups, salads, or Italian-inspired meals. It also works as a base for sandwiches.
What’s the key to a fluffy focaccia texture?
Proper kneading and allowing the dough to rise adequately are crucial for achieving a soft and fluffy texture.
Do I need to oil the baking sheet?
Yes, greasing the baking sheet with olive oil and adding parchment paper ensures a non-stick surface and enhances the focaccia’s crispy crust.
Can I make focaccia without a stand mixer?
Absolutely! You can knead the dough by hand, although it may take a bit more effort to achieve the right consistency.
What cheeses are used in the recipe?
The recipe uses mozzarella, Parmesan, and Asiago cheeses for a deliciously rich and savory topping.
What is the best way to serve focaccia at gatherings?
Serve it warm as a centerpiece, paired with dips like marinara or olive oil. Slice it into small serving sizes for easy sharing.