last updated on August 27, 2026

I am obsessed with all things focaccia, that much is clear. But when I get bored of regular focaccia, I like to try adding a variety of mix-ins, and my current favorite is this cheesy garlic chive focaccia! Cheese gets mixed throughout the dough then a garlic chive butter gets brushed on top. It’s cheesy, soft, crispy on the outside, and is perfect on it’s own or incredible as sandwich bread. However you eat it you’ll love it.

ingredients needed for cheesy garlic chive focaccia  

cheesy focaccia

• 500 grams bread flour about 4 cups + 2 tablespoons, or all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons fine sea salt
• 475 grams warm water about 2 cups
• 2 cups shredded cheese cheddar or white cheddar
• 4 tablespoons extra virgin olive oil divided
• Flaky sea salt for topping

garlic chive butter

• 3 tablespoons butter, melted
• 2 tablespoons chives, finely chopped
• 1 clove of garlic, grated (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon brown sugar 
• pinch of salt, to taste 

what mix-ins do to focaccia

Usually focaccia is known for really a airy, bubbly open crumb. When you add mix-ins into the dough, that weighs down the dough and prevents the super large bubbles from forming. We still get a great crumb, just not quite as open and airy.

for more details on focaccia

If you want a more in-depth guide on all things focaccia, my recipe for the best focaccia bread will take you through every ingredient and every step of the process and answer every question you may have. It will also include instructions on how to make your focaccia overnight, and the same method can be used for this variety as well.

other recipes you’ll love

• the best focaccia bread
• apple cinnamon pull-apart bread
• carrot, scallion, and white cheddar biscuits
• cinnamon roll ricotta pancakes

cheesy garlic chive focaccia

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings 12 servings

ingredients

  

cheesy focaccia bread

• 500 grams bread flour about 4 cups + 2 tablespoons or all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons fine sea salt
• 475 grams warm water about 2 cups
• 2 cups shredded cheese cheddar or white cheddar
• 4 tablespoons extra virgin olive oil divided
• flaky sea salt for topping

garlic chive butter

• 3 tablespoons butter melted
• 2 tablespoons chives finely chopped
• 1 clove of garlic grated (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon brown sugar
• pinch of salt to taste

instructions

 

mix the dough

• In a large bowl, combine the bread flour, instant yeast, and salt. Stir until evenly mixed.
• Add the warm water and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
• Cover the bowl with plastic wrap or a reusable cover.

complete the first rise

• Let the dough rise at room temperature for 2 hours.
• During the first rise, complete four rounds of stretch and folds:
• Perform the first stretch and fold after 30 minutes.
• Repeat every 30 minutes until you’ve completed four total rounds.
• To stretch and fold, grab one edge of the dough, stretch it upward, and fold it toward the center. Rotate the bowl and repeat until you’ve folded all four sides.
• During the last stretch and fold, add about 1/4 of the shredded cheese on top of the dough. Perform the first stretch and fold, pulling the dough up and over the cheese. Rotate the bowl, add another 1/4 of the cheese, then stretch the dough up and over again. Repeat 4 times total, using all the cheese.

transfer dough to the pan

• Grease a 9×13-inch baking pan with 1 tablespoon of olive oil.
• Add another tablespoon of olive oil to the center of the pan.
• Transfer the dough into the pan and gently turn it over to coat both sides with oil.
• Cover and let rise for another 2 hours.

preheat the oven

• About 20 minutes before baking, preheat the oven to 475°F.

dimple and top the dough

• Lightly stretch the dough toward the corners of the pan if needed.
• Drizzle the remaining 2 tablespoons of olive oil over the dough.
• Using your fingertips, press deep dimples throughout the dough.
• Sprinkle lightly with flaky sea salt.
• Let the dough rest for the remaining 20 minutes while the oven finishes heating.

bake the focaccia

• Bake for 18–22 minutes, until the focaccia is deeply golden brown and the edges are crisp.
• Let cool in the pan for 5 minutes, then carefully transfer to a cooling rack.
• Allow it to cool for another 5 minutes.

make the garlic chive butter

• Place the butter, chives, garlic, brown sugar, and salt in a small bowl. Stir to combine.
• Generously brush the garlic chive butter onto the focaccia. Slice and enjoy!