Chimichurri and Smoked Cheddar Focaccia

If you've ever wondered whether pretty much anything can become focaccia, let this recipe be your sign.

This Chimichurri and Smoked Cheddar Focaccia combines everything I love about traditional focaccia with one of my favourite flavour combinations. It's soft, fluffy, packed with garlic and herbs, loaded with pockets of smoky melted cheese and has that golden, olive oil-crisped crust that makes focaccia completely impossible to stop eating.

The inspiration for this recipe came after a recent trip to Barcelona. Everywhere I went, chimichurri seemed to make an appearance. It was served alongside grilled meats, spooned over vegetables and offered as a sauce for sharing plates. After eating it with what felt like every meal, I started thinking about how well those flavours would work in bread.

My first thought was garlic bread.

After all, chimichurri contains many of the same flavours that make garlic bread so irresistible. Garlic, herbs, olive oil and a little acidity to brighten everything up. It felt like a natural pairing with focaccia, a bread that's already designed to soak up flavour.

The result is honestly one of my favourite focaccia recipes I've made.

The fresh chimichurri gets spooned over the top before baking, creating layers of flavour throughout the loaf. Then comes the smoked cheddar, which melts into little pockets of savoury goodness and adds a richness that balances perfectly with the fresh herbs.

While regular cheddar works perfectly well, I highly recommend using smoked cheddar if you can find it. The smoky flavour takes the bread to another level and gives it a depth that makes every bite incredibly moreish.

One of the reasons I love focaccia so much is because it's one of the most beginner-friendly bread recipes you can make. Unlike some bread recipes that require lots of kneading, shaping and technical skill, focaccia is wonderfully forgiving. The dough is intentionally wet and rustic, meaning you don't need to worry about creating a perfectly smooth or neat loaf.

In fact, the rougher it looks, the better.

The high hydration dough creates those beautiful air pockets that focaccia is famous for. It's the same principle I talk about in many of my baking recipes. Whether it's achieving the perfect texture in my Lemon Drizzle Loaf, creating a soft crumb in my Brown Butter Banana Bread or ensuring a tender sponge in my Coffee and Walnut Cake, understanding how ingredients work together is often far more important than complicated techniques.

Just like my baking recipes, this focaccia relies on simple ingredients working together to create something special.

Another reason I love this recipe is its flexibility. You can make it entirely on the same day if you're craving fresh bread for dinner, or leave it to slowly prove overnight in the fridge for even more flavour development. The overnight version develops a slightly more complex flavour and creates even more bubbles throughout the dough, but both methods produce fantastic results.

I often serve this focaccia alongside hearty dinners. It's particularly good with soups, pasta dishes and roasted meats. If you've made my Garlic Parmesan Chicken or Garlic Parmesean Fries before, you'll already know how well garlic, herbs and cheese work together. This focaccia makes the perfect side dish alongside those flavours.

It's also brilliant for entertaining.

There's something about bringing a tray of freshly baked focaccia to the table that feels impressive, even though the actual effort involved is minimal. Guests always assume bread is difficult to make, which means you get maximum praise for relatively little work.

Not a bad trade-off if you ask me.

The best focaccia recipes are all about texture. You want a crisp golden exterior, a light and airy interior and plenty of olive oil flavour running throughout the loaf. This recipe delivers exactly that while adding the freshness of chimichurri and the richness of smoked cheddar.

It's the kind of bread that disappears alarmingly quickly.

I've tested countless focaccia variations over the years and one thing I've learnt is that focaccia is the perfect blank canvas. Once you've mastered the basic technique, the possibilities are endless. From roasted garlic and rosemary to caramelised onions, sun-dried tomatoes and different cheeses, you can adapt the recipe depending on the season and what's already in your fridge.

This chimichurri version has quickly become one of my favourites because it feels slightly different while still delivering all the comforting qualities that make focaccia so popular.

If you're new to bread making, don't be intimidated by the wet dough. High hydration doughs can feel unusual the first time you work with them, but they are also incredibly rewarding. The extra water helps create steam during baking, which contributes to the open crumb and fluffy texture that makes focaccia so distinctive.

Trust the process.

The dough may look messy at first, but a few folds and a little patience are all it takes to transform it into something beautiful.

Whether you're making this for a summer barbecue, a dinner party, a cosy weekend baking project or simply because you have some leftover herbs in the fridge, this Chimichurri and Smoked Cheddar Focaccia is guaranteed to become a regular in your kitchen.

And if this recipe inspires one thing, let it be this: pretty much anything can become focaccia.

Why You'll Love This Recipe

• No stand mixer required
• Beginner-friendly bread recipe
• Soft, fluffy texture
• Packed with garlic and herb flavour
• Uses simple ingredients
• Can be made same day or overnight
• Perfect for entertaining
• Great for sandwiches and leftovers
• A unique twist on classic focaccia

Ingredients You'll Need

For the Focaccia

• 500g strong white bread flour
• 4g instant dried yeast
• 10g fine sea salt
• 450g water, room temperature
• 15g olive oil

For the Chimichurri

• 30g fresh parsley, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ¼ teaspoon chilli flakes
• 60ml olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon fine sea salt

For the Topping

• 150g smoked cheddar, grated
• Extra olive oil for drizzling
• Flaky sea salt

Tips for the Best Focaccia

• Wet or oil your hands when handling the dough.
• Don't rush the proving process.
• Be generous with the olive oil.
• Use good quality smoked cheddar for maximum flavour.
• Allow the dough to become visibly puffy before baking.
• Don't be afraid to create deep dimples.

Common Mistakes to Avoid

Adding Too Much Flour

The dough is supposed to be sticky. Adding extra flour will result in a denser loaf.

Under-Proving the Dough

If the dough hasn't become airy and puffy, the finished focaccia will be heavy.

Being Too Gentle When Dimpling

The dimples help create the classic focaccia texture and hold all that delicious olive oil.

Frequently Asked Questions

Can I use regular cheddar?

Yes. Regular mature cheddar works well, although smoked cheddar provides the best flavour.

Can I make it overnight?

Absolutely. Overnight proving develops even more flavour and creates a lighter texture.

Can I freeze focaccia?

Yes. Slice before freezing and reheat directly from frozen.

Why is my dough so sticky?

Focaccia is a high-hydration dough. Sticky dough is completely normal and helps create the soft, airy texture.

Can I add other toppings?

Definitely. Roasted garlic, caramelised onions, olives and sun-dried tomatoes all work beautifully.