Focaccia Robiola

Pro tips

• Roll and stretch each pizza dough ball thin enough to fit your baking pan, but thick enough (about ¼ inch) so the bottom doesn't tear when filled.
• Spread Robiola evenly to the edges of the first dough layer to prevent pockets of air and ensure even melting during both bakes.
• Bake the first layer at 400°F until the bottom is light golden (about 12–15 minutes), then add the second dough layer and cheese before the base fully browns.
• Drizzle truffle oil immediately after the second bake while the focaccia is still hot so the oil infuses fully into the warm dough.

Substitutions

• Pizza dough balls → store-bought puff pastry sheets (reduces baking time; use thinner layers)
• Robiola cheese → burrata or stracciatella (creamier texture; adds moisture, so use slightly less)
• Truffle oil → infused olive oil or regular extra virgin olive oil (milder flavor; use same quantity)
• All-purpose flour → bread flour (increases chew and crust development; use same weight)

Storage & make-ahead

Store cooled focaccia in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350°F for 8–10 minutes to restore softness.

Can I make this ahead of time?

Yes. Prepare the dough the day before, wrap it tightly, and refrigerate. Assemble and bake on the day you plan to serve.

What if I can't find Robiola cheese?

Substitute with fresh burrata, stracciatella, or a mild goat cheese spread. Robiola's creamy texture is key, so avoid firm cheeses.

Why do you bake it twice?

The first bake sets the bottom dough layer and allows the cheese to warm through. The second bake ensures even browning and helps the top crust crisp up without burning the cheese.

Is truffle oil essential?

Truffle oil adds luxurious earthiness, but it's not essential. Finish with quality extra virgin olive oil if you prefer, or skip it entirely for a simpler focaccia.

What's the best way to slice it without squishing the cheese?

Let the focaccia cool for 5–10 minutes after the final bake. Use a serrated knife and a gentle sawing motion to slice through the crust without compressing the filling.