Focaccia Cheeseburger Bake
Focaccia Cheeseburger Bake marries pillowy, olive oil–kissed bread with juicy seasoned beef, melted cheddar, and a bright pop of dill pickles. Each dimple cradles savory bits of meat and cheese, giving you classic burger flavor with a soft, golden crust. Serve warm for a fun weeknight dinner or a casual game-day spread everyone can pull apart and share.
- Prep4 hrs 45 mins
- Cook25 mins
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Focaccia Cheeseburger Bake, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 10 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 45 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 22
- Heart Health
- 49
- Metabolic
- 35
- Digestive
- 22
- Inflammatory
- 32
- Performance
- 33
- General Wellness
- 1
For the focaccia: Pour water into a large bowl and sprinkle the yeast and sugar over the top. Briefly mix with a dough whisk or wooden spoon, then let sit until the yeast blooms, about 10 minutes. When ready, the surface should look like a foamy beer.
- 2
Stir in the olive oil and salt. Add the all-purpose flour and bread flour, and stir with the dough whisk or a wooden spoon until no dry flour remains.
- 3
Cover the bowl and let rise for 45 minutes. After 45 minutes, uncover and slightly wet your hands. Starting at the top of the bowl, use your wet hands to pull the top edge of the dough up and over the dough ball, repeating all around to complete a stretch and fold; this develops gluten and replaces kneading. Cover again and let sit in a warm spot.
- 4
After 30 minutes, repeat the stretch and fold. Cover the bowl and do two more sets of stretches and folds, 30 minutes apart. After the fourth stretch and fold, cover and let sit for 30 minutes.
- 5
At this point, the dough should have doubled in size and feel smooth. It is ready to use now, or you can chill it overnight to use the next day.
- 6
For the toppings: Lightly oil a 9x13-inch metal cake pan. Place the focaccia base in the pan and use your fingers to gently stretch it into all four corners. Cover and let rise for about 1 hour.
- 7
Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
- 8
Pour about 1/2 tablespoon olive oil into a skillet and set over medium heat. When shimmering, add the onions and cook until soft and translucent, 3 to 4 minutes. Add the ground beef with a generous pinch of salt and pepper and cook, breaking it up with a heat-safe spatula, until nearly browned with just a few pink specks remaining, about 5 minutes. Drain excess fat and set aside to cool.
- 9
Once the focaccia has risen for an hour and the meat has cooled slightly, lightly drizzle olive oil over the surface of the focaccia. Use your fingers to dimple the surface, then scatter the cheese in an even layer. Dimple again, then dollop the meat and onions all over the top.
- 10
Bake in the preheated oven until the focaccia and cheese are golden brown and bubbly, 25 to 30 minutes.
- 11
Remove from the oven and let sit in the pan for about 10 minutes, then carefully slide the focaccia onto a cutting board. Let cool for an additional 10 minutes, then sprinkle the chopped pickles all over before slicing and serving.
- Calories 680.47 kcal High 34%
- Protein 29.75 g Good Source 60%
- Carbohydrate 69.73 g 25%
- Total Fat 30.11 g High 39%
- Saturated Fat 13.55 g High 68%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 82.37 mg High 27%
- Sodium 452.09 mg Moderate 20%
- Dietary Fiber 4.53 g Moderate 16%
- Total Sugars 3.7 g --
- Added Sugars 2.48 g Low Source 5%
- Calcium 353.74 mg Good Source 27%
- Iron 4.61 mg Good Source 26%
- Potassium 70.51 mg Low Source 2%
- Vitamin A 2.93 mcg Low Source 0%
- Vitamin C 0.0 mg Low Source 0%
- Vitamin D 0.28 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅
About This Recipe
Focaccia Cheeseburger Bake is made with 13 ingredients and serves 8. It takes about 5 hrs 10 mins and is rated medium. Key ingredients include Active Dry Yeast, All Purpose Flour, Black Pepper, and Bread Flour. Each serving provides about 680.47 kcal, and is a good source of protein.
Recipe Questions
- What is Focaccia Cheeseburger Bake made of?
- The main ingredients are Active Dry Yeast, All-Purpose Flour, Black Pepper, Bread Flour, Dill Pickle Halves. The full list of 13 is above.
- How long does it take to make Focaccia Cheeseburger Bake?
- About 5 hrs 10 mins in total: 4 hrs 45 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 680.47 kcal. The full nutrition breakdown is above.
- Is Focaccia Cheeseburger Bake easy to make?
- This recipe is rated medium, with 13 ingredients and 11 steps.
- Is Focaccia Cheeseburger Bake healthy?
- Focaccia Cheeseburger Bake has an easyChef Pro health score of 39/100. Per serving, it provides 680.47 calories and 29.75 g of protein, or 60% of the Daily Value. It is a good source of calcium and iron. Worth noting per serving: sodium at 452.09 mg (20% of the Daily Value) and saturated fat at 13.55 g (68% of the Daily Value). It contains Milk, Wheat, Gluten and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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