Cheesy Pav Bhaji Focaccia Recipe: Easy No-Knead Bread with Indian Fusion Flavors
Looking for a delicious fusion of Indian street food and Italian bread? This Cheesy Pav Bhaji Focaccia recipe brings the best of both worlds together in one easy-to-make dish. It’s a no-knead focaccia dough that you simply mix and let proof overnight in the fridge, making it perfect for those who love effortless recipes. What makes this focaccia special is its filling: the iconic flavors of spicy, veggie-loaded bhaji mixed with gooey cheese. The dough is folded over, creating irresistible pockets of bhaji and melted cheese throughout the bread. Once it’s baked to golden perfection, the focaccia is filled with a creamy cheese mixture, loaded with onions, fresh coriander, and a hint of pav bhaji masala for that authentic taste. The raw onions gives that crunch that we love in pav bhaji as well. With its crispy crust, soft interior, and explosions of bhaji and cheese in every bite, this Indian-inspired focaccia will be your new favorite way to enjoy the classic flavors of pav bhaji!
Happy Cooking!
Servings: 1 big loaf; about 10-12 servings
Prep Time: 20 mins
Rest Time: 12+ hours
Baking Time: 25-30 mins
Total Time Taken: 1 day
Ingredients:
Dough-
440g all-purpose flour
8g salt
2g sugar
7g active/instant yeast
390g lukewarm water
About 1/3 cup olive oil
Cream cheese Filling:
5 oz Cream cheese softened
1.5-2 tsp pav bhaji masala
1/2-3/4 small red onion finely chopped; about 1/3 cup
1/4 tsp Salt as per taste
12-3 tbsp chopped coriander leaves
Toppings & fillings-
1 cup bhaji, cooked and thickened.
1/4-1/3 cup red onion finely chopped
6-7 slices of mozzarella cheese slices cut into small pieces; divided
About 1/3 cup olive oil
2-4 tsp pav bhaji masala; divded
Directions:
Dough: In a large mixing bowl mix the yeast and water. If you are using active yeast mix it and let it activate by letting it stand for 10-15 mins. If you are using instant yeast just mix
Add the flour and then the salt & sugar.
Mix well until combined using a rubber or silicone spatula. You do not need to knead the dough; just mix until there are no flour pockets.
Grease the bowl and the dough ball with olive oil. Ensure it is greased well so they do not dry out.
Ideally, use a silicone lid to close the bowl shut or double wrap with cling wrap to ensure no air goes in.
Set it in the fridge for 8-10 hours at minimum. I like to keep it overnight, but you can easily keep it for 24-36 hours. The dough will become about three times its original size.
Bhaji: Take any bhaji, homemade, frozen, or takeout, and cook it till the moisture is gone. You want it thick and not watery at all. Let it cool completely.
Cream cheese filling: In a mixing bowl mix cream cheese, pav bhaji powder, onions, salt, and coriander. Mix it well and transfer it to a piping bag. Keep it aside.
Once out of the fridge punch the dough to deflate it.
Prep a baking tray by lining it with parchment and lightly greasing it. Transfer the dough onto the tray. I used a quarter sheet tray.
Lightly oil your fingers and use it gently spread out the dough slightly.
Spread the cooled thick bhaji over the dough. Top with most of the mozzarella cheese over the bhaji. Leave about 1/2 inch along the edges. Sprinkle 1-2 tsp pav bhaji masala over it.
Fold the top end onto the middle of the dough. Fold it over itself to completely encase the fillings.
Gently rotate the dough so that the longest part of the dough is along the length of the tray.
Cover the dough with a little olive oil and let it proof for 2- 4 hours at room temperature.
The dough will become 2-3 times in size. Preheat the oven to 425F.
Sprinkle the chopped onions all over the dough along with the remaining cheese and 1-2 tsp of pav bhaji masala. Drizzle some olive oil over the dough.
Using your fingers gently make dimples on the dough.
Bake for 25-30 minutes at 425F, rotating the tray midway. Take it out when the edges are golden brown and is cooked through in the middle.
Once out of the oven, let it cool for 4-5 minutes.
Using a chopstick or the back of a knife or spoon make some holes spaced out over the baked dough. I made about 20 holes.
Pipe all the cream cheese filling in the holes, about 1/2 tbsp each.
Let it cool for 2-3 minutes after piping.
Cut it as you please and serve.
You can store the extra by wrapping it in cling wrap & keeping it in a cool place or the fridge.
Notes / Tips:
Do not add salt directly to the yeast mixture.
Grease your palms lightly with olive oil while working on the dough.
Let the dough rest to become fluffy.
Make the dimples in the dough right before baking.
Be generous with olive oil, and trust. me you will be happy with the results.
Focaccia is best when served hot from the oven.
Be sure to cook the bhaji well so moisture has mostly gone.
Don’t skip the raw onions in the cream cheese.
Be sure to space out the holes for piping the cream cheese. This helps it be evenly spread out!
