Ham and Cheese Focaccia is a soft, golden savory bread with an airy center, crisp edges, bubbling mozzarella, smoky ham, and aromatic herb butter. It is simple enough for casual baking yet satisfying enough for lunch, parties, or a relaxed family dinner.
This cheesy focaccia is a practical choice when you want something more substantial than plain bread but less complicated than homemade pizza. The dough uses straightforward pantry ingredients and needs only two relatively short rising periods.
The combination of ham and mozzarella gives every slice a rich, savory flavor. As the focaccia bakes, the herb butter melts into the dimples and around the cheese, seasoning the surface while helping it become beautifully golden.
Serve it warm when the mozzarella is still soft and stretchy, or let it cool and cut it into smaller squares for a party platter. It works equally well as a shareable appetizer, a savory snack, or the centerpiece of a simple meal.
Ham and Cheese Focaccia Ingredients
Wheat flour: Four cups create the structure of the dough. Regular wheat flour works well, although bread flour can produce a slightly chewier texture.
Yeast: One packet of active dry or instant yeast provides the lift needed for a soft, airy interior.
Warm water: One cup plus two tablespoons hydrates the flour and activates the yeast. Keep it comfortably warm, around 105 to 115°F, rather than hot.
Olive oil: Four tablespoons enrich the dough, improve tenderness, and contribute a light savory flavor.
Fine sea salt: One teaspoon seasons the dough without overpowering the ham, cheese, or herb butter.
Mozzarella: Five ounces of shredded or diced mozzarella creates the melted, bubbling cheese layer. Low-moisture mozzarella generally gives the neatest finish.
Ham: Two and a half ounces of finely chopped ham add a smoky, salty bite that spreads evenly across the focaccia.
Herb butter: Three and a half ounces of softened herb butter melt over the topping and into the dimples, adding richness and fragrant seasoning.
Step-by-Step Ham and Cheese Focaccia
STEP 1: Combine the flour, yeast, and fine sea salt in a large mixing bowl. Stir them together thoroughly so the yeast and salt are evenly distributed before any liquid is added.
STEP 2: Pour in the warm water and olive oil. Mix until a rough dough forms, then knead by hand or with a dough hook until the dough becomes smooth, supple, and elastic. It should feel soft but still hold its shape. Add only a light dusting of flour if it is excessively sticky.
STEP 3: Shape the dough into a ball and return it to the bowl. Cover the bowl with a clean towel or reusable cover, then place it in a warm, draft-free area for about 30 minutes. The dough should expand noticeably and approximately double in volume.
STEP 4: Gently press the air from the risen dough and knead it briefly. Transfer it to a parchment-lined baking sheet, then press or roll it into a round measuring approximately 11 inches across. Try to keep the thickness relatively even from the center to the edges.
STEP 5: Lightly flour or oil your fingertips and press deep indentations across the surface. Do not tear through the bottom of the dough. Leave the shaped focaccia uncovered or loosely covered in a warm place for another 20 minutes.
STEP 6: Heat the oven to 437°F using a conventional setting. Arrange the mozzarella evenly over the risen dough, followed by the finely chopped ham. Pinch or spoon small pieces of softened herb butter across the top so they can melt into different areas as the bread bakes.
STEP 7: Bake for approximately 20 minutes, or until the edges and underside are golden and the cheese is fully melted and bubbling. Let the focaccia rest for several minutes before slicing so the crumb can settle and the hot topping is easier to handle.
What to Serve with Ham and Cheese Focaccia
A crisp green salad is one of the simplest pairings for this rich bread. Toss lettuce, cucumber, and tomatoes with a bright vinaigrette to balance the melted cheese and buttery topping.
Tomato soup also works especially well. The focaccia can be sliced into strips and dipped into the soup, making it a comforting option for lunch or a cool-weather dinner.
For a party spread, serve smaller focaccia squares with marinated vegetables, olives, sliced cucumbers, and a simple dip. The bread is flavorful enough to stand on its own, so the accompanying dishes can remain light and uncomplicated.
Can I make the dough ahead of time?
Yes. After kneading, cover the dough and refrigerate it overnight instead of completing the first rise at room temperature. Let it sit at room temperature until relaxed and slightly puffy before shaping, dimpling, topping, and baking.
Can I use instant yeast instead of active dry yeast?
Either type works in this dough. Instant yeast can be mixed directly with the flour. Active dry yeast may also be added directly, although you can dissolve it in the warm water first when you want to confirm that it is active.
Why did my focaccia turn out dense?
Dense focaccia is often caused by inactive yeast, water that was too hot, insufficient kneading, or a short rising time. Allow the dough to expand properly during both rises and avoid adding too much extra flour while kneading.
Can I substitute another cheese for mozzarella?
You can replace part or all of the mozzarella with a cheese that melts smoothly, such as provolone, Monterey Jack, or mild cheddar. Stronger cheeses can be used in smaller amounts so they do not overwhelm the ham and herb butter.
Helpful Tips
- Measure the flour carefully. Scooping it firmly into the measuring cup can add too much flour and create a dry, heavy dough.
- Use finely chopped ham so the topping is distributed evenly and remains attached when the focaccia is sliced.
- Give the dough enough time to rise. A cool kitchen may require slightly longer than the suggested 30 and 20-minute rising periods.
How to Store and Reheat
Allow leftover focaccia to cool before placing it in an airtight container or wrapping it securely. Because it contains ham, cheese, and butter, refrigerate it promptly rather than leaving it at room temperature for an extended period. It will keep well in the refrigerator for up to three days.
For longer storage, wrap individual slices tightly and place them in a freezer-safe container. Freeze for up to one month. Separating the slices before freezing makes it easier to reheat only the amount you need.
Reheat refrigerated slices in a 350°F oven for about 8 to 10 minutes. The oven restores the lightly crisp exterior while warming the center and melting the cheese. Smaller portions can also be heated in an air fryer for a few minutes.
A microwave is suitable when speed matters, but it will produce a softer texture. Heat one slice in short intervals until warmed through, taking care not to overheat the ham or make the bread rubbery.
Frozen focaccia can be reheated directly from the freezer. Place the slices on a baking sheet, loosely cover them with foil for the first few minutes, and warm them at 350°F until the center is hot. Remove the foil near the end to refresh the surface.
Ham and Cheese Focaccia
Ingredients
For the Dough
- 1 cup plus 2 tablespoons water warmed to approximately 105–115°F
- 4 tablespoons olive oil
- 1 teaspoon fine sea salt
- 4 cups wheat flour
- 1 packet active dry or instant yeast
For the Topping
- 3.5 ounces herb butter softened to room temperature
- 2.5 ounces ham finely chopped
- 5 ounces mozzarella cheese shredded or diced
Instructions
- Mix the dough. Place the wheat flour, yeast, and fine sea salt in a large mixing bowl and stir until evenly combined.
- Knead the mixture. Pour in the lukewarm water and olive oil. Knead thoroughly until the ingredients form a smooth, supple, and elastic dough.
- Complete the first rise. Cover the bowl and leave the dough in a warm location for approximately 30 minutes, or until it has doubled in volume.
- Shape the focaccia. Briefly knead the risen dough to release excess air. Transfer it to a baking sheet lined with parchment paper, then roll or press it into a flat, round shape measuring approximately 28 cm, or 11 inches, across.
- Form the characteristic indentations. Lightly flour your fingertips and press them deeply across the entire surface of the dough to create evenly distributed hollows.
- Allow a second rise. Leave the shaped dough to rise for an additional 20 minutes.
- Prepare the topping. While the dough completes its second rise, coarsely grate the mozzarella if it has not already been shredded.
- Add the cheese, ham, and butter. Distribute the mozzarella evenly over the risen dough. Scatter the finely chopped ham across the cheese, then place small pieces of softened herb butter over the surface.
- Bake the focaccia. Preheat the oven to 437°F (225°C) using a conventional electric oven setting. Bake for approximately 20 minutes, or until the crust is golden and the cheese is melted and bubbling.
- Cool briefly before serving. Remove the focaccia from the oven and allow it to rest for several minutes before slicing.