Prepare to be amazed by our **Southern-Style Focaccia**, a culinary masterpiece that marries the rustic charm of Italian bread with the soul-satisfying flavors of the American South. This extraordinary focaccia is generously topped with creamy pimento cheese, caramelized Vidalia onions, and tender, savory pulled pork, transforming a simple bread into a complete and unforgettable meal. While substantial enough to stand alone, it pairs beautifully with Southern Carbonara for a truly decadent and complete Southern-Italian feast that will impress any guest.
This recipe isn’t just about baking; it’s about celebrating a fusion of flavors that evoke comfort, warmth, and culinary adventure. Every bite delivers a symphony of textures and tastes, from the soft, airy interior of the focaccia to the rich, tangy pimento cheese, the sweet undertones of the Vidalia onions, and the smoky depth of the pulled pork. It’s a dish that’s as exciting to make as it is to eat, promising a delightful journey for your taste buds.
From Focaccia Fear to Baking Brilliance
For many years, the idea of baking focaccia felt daunting. My initial attempt was, to put it mildly, unremarkable. The bread lacked the characteristic tender crumb and crisp crust that makes focaccia so appealing. It seemed like a complex art, best left to professional bakers.
However, a new opportunity arose with Craftsy’s insightful class, Meredith Deeds’ Focaccia & Flatbreads From Around the World. This comprehensive course covers a variety of flatbreads, including focaccia, naan, flour and corn tortillas, and pita bread. It offered a structured approach to understanding dough, yeast, and baking techniques.
I dedicated time to watching the focaccia lessons multiple times, absorbing every tip and trick. Armed with new knowledge and a renewed sense of purpose, I decided to conquer my focaccia apprehension once and for all. And the results were transformative!
Now, I can proudly say I am a confident focaccia maker! The journey from timid novice to enthusiastic baker was incredibly rewarding, proving that with the right guidance, even seemingly intimidating recipes can become accessible and enjoyable. This newfound confidence has opened up a world of baking possibilities in my kitchen.
The beautiful focaccia dough, ready for its transformation in the oven.
The Essence of Southern Comfort Meets Italian Elegance
This Southern-Style Focaccia achieves that perfect balance: it’s wonderfully tender on the inside, with a satisfyingly chewy texture, almost like a delightful cross between a traditional bread and a gourmet pizza. What truly elevates this focaccia, however, are its distinctively Southern toppings. The rich, creamy pimento cheese, sweet caramelized Vidalia onions, and smoky pulled pork create a flavor profile that is both comforting and exhilaratingly unique. The inspiration for this incredible combination came from a captivating Pinterest pin by Bunky Cooks, which featured a Southern-Style Focaccia adorned with pimento cheese, Vidalia onion, and country ham. That image sparked an idea, and with my newly acquired focaccia-making skills, I was determined to recreate and adapt it, substituting the ham with succulent pulled pork for an even richer experience.
The result exceeded all expectations. The focaccia emerged from the oven golden-brown, aromatic, and absolutely irresistible. The pimento cheese melted into a gooey, savory layer, perfectly complementing the sweetness of the onions and the robust flavor of the pulled pork. It was a revelation, and I found it incredibly challenging to limit myself to just a couple of pieces! This dish isn’t just a recipe; it’s a testament to how traditional techniques can be infused with regional flavors to create something truly spectacular.
Crafting Your Southern-Style Focaccia: Key Steps to Perfection
Making focaccia is a rewarding process that involves understanding the delicate balance of yeast, flour, and oil. Begin by activating your yeast with lukewarm water and a touch of sugar; this gentle awakening is crucial for a light, airy dough. Once foamy, whisk in a generous amount of extra-virgin olive oil, which contributes significantly to focaccia’s signature flavor and texture.
The kneading process is vital for developing gluten, leading to that desirable elastic and smooth dough. While it might feel ragged at first, continue to knead until it transforms into a supple ball that is slightly sticky to the touch. This elasticity will allow the dough to rise beautifully, creating those characteristic air pockets. After the initial rise, where the dough doubles in size, you’ll transfer it to an olive oil-coated sheet pan. This liberal application of oil is key for a crispy bottom crust and prevents sticking.
One of the most enjoyable parts of focaccia making is creating the dimples with your fingertips. These indentations not only give focaccia its iconic look but also serve as little pools for the olive oil and toppings, infusing flavor into every part of the bread. A second, shorter rise allows the dough to relax before it’s ready for its Southern adornments. The preparation of the toppings – the quick assembly of creamy pimento cheese and the slow caramelization of Vidalia onions – can happen while your dough is rising, ensuring all components are ready for assembly.
For the ultimate baking results, preheating your oven with a baking stone (or a heavy baking sheet) is highly recommended. This ensures a consistent, high temperature that produces a perfectly crispy crust while keeping the interior tender and moist. Once baked, the focaccia emerges with a golden-brown hue, its toppings bubbling and fragrant, ready to be devoured.
Serving Suggestions and Future Culinary Adventures
This Southern-Style Focaccia is incredibly versatile. It makes a fantastic centerpiece for a casual dinner party, a hearty snack for game day, or an impressive addition to any potluck spread. Imagine serving warm slices alongside a fresh green salad for a light meal, or pairing it with a rich tomato soup for a comforting winter dinner. Its robust flavors mean it can hold its own as a main course, yet its bread-like qualities make it an excellent accompaniment to a variety of dishes. Don’t be afraid to experiment with other Southern favorites as toppings – perhaps some smoky bacon or a sprinkle of collard greens for a different twist.
Baking has truly become a rewarding creative outlet. This weekend, my son and I are excited to dive into the Craftsy lesson on Naan, looking forward to another satisfying baking adventure together. Learning to make these diverse flatbreads has not only expanded our culinary horizons but also provided wonderful opportunities for shared experiences in the kitchen. There’s a profound joy in creating something delicious from scratch, especially when it brings people together.
Southern-Style Focaccia
By Christin Mahrlig
2 hours
20 minutes
2 hours
20 minutes
12
Ingredients
- 1 1/2 cups lukewarm water, 105-115 degrees
- 1 package active dry yeast, (2 1/2 teaspoons)
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 4 1/3 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 3-4 tablespoons extra-virgin olive oil
- 1 cup shredded sharp cheddar
- 1 (2-ounce) jar diced pimentos, drained well
- 1 tablespoon mayonnaise
- 1 medium sweet onion, thinly sliced
- 1 tablespoon olive oil
- pinch of sugar
- 1/4 teaspoon salt
- 1/2 cup pulled pork
Instructions
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Place water, yeast, and sugar in a large glass measuring cup and whisk to combine. Let stand 5 minutes or until foamy on top. Stir in olive oil.
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Place flour in a large bowl and add salt.
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When yeast mixture is ready, pour it into bowl with flour. Mix together using a wooden spoon until it forms a ball of dough.
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Place dough on a lightly floured surface. Dough will be raggedy. To knead dough, push down on dough with heel of hand, turn dough 1/4 turn, fold it by taking the edge closest to you and pulling it up and over to the far edge. Continue to knead for 3 to 5 minutes or until dough is elastic and smooth. If dough begins to stick, lightly dust surface with flour. Dough should be just a little sticky.
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Place dough in a bowl that has been coated with olive oil. Turn dough to coat in olive oil. Cover bowl with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours. It should double in size.
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While dough rises, make pimento cheese and sauté the onions. In a small bowl, mix together cheddar cheese, pimentos, and mayonnaise. Just use enough mayo to bind it together. If you use too much, it will make the focaccia greasy. To make onions, sauté them in 1 tablespoon of olive oil. Sprinkle them with a pinch of sugar and 1/4 teaspoon of salt just after placing them in the pan. Cook until golden brown.
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Coat a sheet pan with a liberal amount of olive oil. Place dough on pan. Spread dough out with your hands, shaping it to fit the pan. If it is retracting back a lot, cover it with a dish towel and let it rest 5-10 minutes before resuming. Once you have fully shaped the dough, use your fingertips to press dimples all over the dough, then cover it with a towel and let it rise 30 minutes.
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Place a baking stone in the oven and preheat oven to 450 degrees for 30 minutes.
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Once dough has risen the second time, use your fingertips to press more dimples and then drizzle liberally with olive oil and sprinkle lightly with kosher salt.
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Use a spoon to place dollops of pimento cheese on the dough and scatter caramelized onions and pulled pork evenly across dough. Bake for 20 to 25 minutes.
Nutrition
Calories:
249kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?
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Recipe inspired by Bunky Cooks; focaccia dough techniques adapted from Meredith Deeds’ Focaccia & Flatbreads From Around the World.