top of page

Cheeseburger Focaccia

Pizza, cake, cheeseburgers, ALL THE FRIES, Sour Patch Kids, all my kryptonite. On the other hand, if I could be a regular at The French Laundry, I'd die happy. Basically, what I'm trying to get at is I like food. All the food. And I love football food which is, admittedly, half the reason I started watching football in the first place.

This focaccia is winner, winner, chicken dinner without the chicken. It is SO simple to throw together and it's easily customized given your cheeseburger preferences. The focaccia is chewy and crispy and flavorful. I topped it a smidge of mustard, plump cherry tomatoes, sweet red onion slivers, spicy arugula, zesty dill pickles, sharp cheddar cheese, and good ol' hamburger. It. Is. So. Good.


Bowl #1

2 cups [300 grams] bread flour

2 cups [280 grams] all-purpose flour

1 1/4 cup [225 grams] warm water

3 tablespoons olive oil

1 teaspoon granulated sugar

2 teaspoons salt

1 packet [7 grams] [2 1/4 teaspoons] dry active yeast

On the sidelines:

1 or 2 tablespoons ground mustard

1 or 2 cups arugula

1 or 2 cups cherry tomatoes

1/2 cup red onions, sliced thin

1 or 2 cups cheddar cheese, grated

1/4 or 1/2 cup dill pickles, chopped

1 pound ground beef, cooked and let cool to room temperature



In the first bowl, mix everything together. Knead for a few minutes.


Lightly oil a large bowl. Scrape the dough into a ball and place in the bowl. Cover and let rise for an hour or so.


Punch down the dough. On a lightly floured surface, roll the dough into a rectangle as large or as small as you like. The larger, the thinner. The smaller, the thicker. Place the rectangle onto a baking sheet lined with parchment paper. Let rise for an hour.


Preheat the oven to 425 degrees. Lightly brush olive oil onto the top of the focaccia dough.


Starting with the mustard, spread it all over the dough. And then, start loading it up! You really can do no wrong here. Like extra cheese? Bring it on. Hate pickles? Leave 'em out.


Bake until the edges are nicely browned and crispy, roughly 30 minutes. Let cool. Slice it up.

bottom of page