Focaccia Cheeseburger Bake

Name: Focaccia Cheeseburger Bake
Prep time: 4 h 45 min
Cook time: 25 min
Total time: 5 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.25 oz Active Dry Yeast; 3 cups All-Purpose Flour; 0.5 tsp Black Pepper; 2 cups Bread Flour; 0.25 cup Dill Pickle Halves; 1 lb Ground Beef; 2 tbsp Olive Oil; 1 tbsp Salt; 0.75 tsp Sea Salt; 2 cups Shredded Cheddar Cheese; 0.5 tsp Sugar; 2 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

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

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.