Goat Cheese Focaccia Bread with Dates
Focaccia bread with goat cheese and dates makes a great brunch dish or hors d’oeuvre course. This is our go-to recipe for a potluck when we want to bring something more than just a cheese platter or vegetables and dip.
Goat Cheese Focaccia Bread with Dates
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As we established in our article on making homemade focaccia bread, focaccia is an incredibly versatile base to be creative with. On its own it makes a great bread to accompany virtually any Mediterranean dish. When you add the savory flavors of goat cheese with the sweetness of dates, the combination is extraordinary.
Ingredients Overview
Step-by-Step Instructions
In a separate container, activate the yeast. Mix it with one cup of warm water and 1 teaspoon of honey. It should begin bubbling in 5-10 minutes.
Mix the flour, 1 1/2 teaspoons of salt and remaining water. Add in the bubbly yeast solution. Knead into a workable bread dough. I use my Ankarsrum mixer with a dough hook for this but hand kneading works, too.
Put half of the oil in a bowl.
Transfer your dough ball and generously coat with oil. Cover with a damp cloth and allow to rise for 3-4 hours. After several hours the dough should be about double in size. Split it in half.
Flatten each half on a well oiled 9×12 baking pan or dish.
Stab each piece of flattened dough generously with a fork.
Brush one tbsp of oil over each flattened loaf.
Sprinkle it with the remaining salt and rosemary.
Set each pan aside for about an hour for a second rise.
Preheat the oven to 425 F.
Dilute the remaining honey with the water. Use a pastry brush to evenly coat the top of the loaves with the honey solution.
Top the honey-coated dough with the cheese and dates spread evenly across both loaves.
The dough should bake in about 15-20 min at 425 F. Check the oven after 10 minutes to make sure the dates are not burning. You can move the loaf to a lower shelf and/or lower the temperature to 350 F.
Notes
Dates caramelize quickly and are particularly susceptible to burning. So, if they seem on the verge of burning, move the loaf to a lower shelf and/or lower the temperature. I recommend no lower than 350 F.
Focaccia can be frozen or stored in the fridge in an airtight container. In truth, it is best served fresh, because it can get a little chewy after a day or so.
If you are looking to eat focaccia that has been stored, toasting it makes it less chewy. You can do this in a toaster oven, wall oven or even an air fryer.
Since we started this recipe with whole dates and chopped them, you may find yourself with leftover whole dates. Here’s a great way to use them up in a dessert recipe: peanut butter stuffed dates.
Focaccia with Goat Cheese and Dates
Equipment
Ingredients
- 4 cups flour All purpose or bread flour. I use half and half if I have both handy.
- 2 cups water
- 2 tsp yeast
- 5 tsp honey Separated 1 tsp and 4 tsp.
- 1 tbsp warm water
- 4 tbsp olive oil
- 2 tsp coarse salt, such as sea salt or kosher salt. Divided, 1½ teaspoons and ½ teaspoon.
- 4 tbsp dried rosemary If you have some fresh rosemary, feel free to add or substitute.
- 1 cup chopped dates
- 1 lb soft goat cheese Break it into small chunks about the size of a game die.
Instructions
- In a separate container, activate the yeast by mixing it with one cup of warm water and 1 tsp of honey. You can substitute sugar for the honey in this step. It should begin to bubble in 5-10 minutes.
- Mix the flour, 1½ teaspoons salt and the remaining water. Add in the bubbly yeast solution. Knead into a workable bread dough. I use my mixer with a dough hook for this, but feel free to knead by hand if you prefer.
- If the dough seems too dry, add water, one tbsp at a time. If it seems too moist and sticky, add flour one tbsp at a time.
- Put half of the oil in a bowl. Transfer your dough ball into the oil and generously coat the dough with oil.
- Cover with a damp cloth and allow to rise for 3-4 hours, longer if possible.
- After several hours the dough should about double in size, split it in half and flatten each half on a parchment lined or well-oiled 9×12 baking dish. Stab each piece of flattened dough generously with a fork, to create a dimpled surface. Brush one tbsp of oil over each flattened loaf. Sprinkle with the remaining salt and rosemary.
- Set each pan aside for about an hour for a second rise.
- Preheat the over to 425℉
- Dilute the remaining honey with the water. Use a pastry brush to evenly coat the top of the loaves with the honey solution.
- Top the honey-coated dough with the cheese and dates spread evenly across both loaves. The dough should bake in about 15-20 min at 425℉. Check the the oven after ten minutes to make sure the dates are not burning burn. Dates caramelize quickly and are particularly susceptible to burning. If they seem on the verge of burning, move the loaf to a lower shelf and/or lower the temperature. I recommend no lower than 350℉.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.