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Parmesan Focaccia with Rosemary Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 11 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Parmesan Focaccia with Rosemary recipe is a fragrant and savory Italian flatbread featuring a soft, airy texture with crispy edges. Infused with fresh rosemary, garlic, and topped with grating Parmesan cheese, this focaccia makes a perfect appetizer, side dish, or snack. The dough is made with simple ingredients, rises twice for fluffiness, and is baked to a golden brown finish. Serve warm with olive oil for dipping or store leftovers for an easy reheat.

Ingredients

Dough Ingredients

  • 3 cups all-purpose flour (plus extra as needed)
  • 2 1/4 teaspoons instant yeast (One packet)
  • 1 1/8 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/4 cups warm water
  • 6 tablespoons olive oil (divided uses, plus more for serving)

Flavorings and Toppings

  • 3 cloves garlic (or 3/4 teaspoon garlic powder)
  • 1 large sprig fresh rosemary (needles only, or 1 1/4 teaspoon dried rosemary)
  • 1/4 cup grated Parmesan cheese
  • 1 pinch black pepper
  • Sea salt for serving

Instructions

  1. Combine Ingredients: In the bowl of your stand mixer or a large mixing bowl, add the flour, yeast, salt, sugar, warm water, and two tablespoons of olive oil. Stir with a spoon to combine the mixture.
  2. Knead the Dough: Knead the dough using a stand mixer fitted with dough hooks for four minutes or knead by hand on a floured surface for six minutes. If the dough is sticky and not coming together, add two extra tablespoons of flour as needed until the dough is smooth and not sticky.
  3. First Rise: Grease your mixing bowl with cooking spray. Place the ball of dough in the bowl and roll it around to coat with oil. Cover tightly with plastic wrap and let the dough rise at room temperature for one hour or until doubled in size. (Tip: placing the bowl inside an off microwave can create a warm environment.)
  4. Prepare Pan and Shape Dough: Brush two tablespoons of olive oil on the bottom of a 9×13 metal pan or a half-sheet pan with sides. Punch down the risen dough then shape it into a 9×13 rectangle. Stretch and press the dough with your fingers to thin out thick spots, pressing it evenly into the pan.
  5. Second Rise: Cover the pan with plastic wrap and let the dough rise again at room temperature for 20 minutes.
  6. Preheat Oven and Prepare Toppings: When 15 minutes of the second rise remain, preheat the oven to 425°F. Peel and thinly slice the garlic. If using fresh rosemary, rinse and dry the sprig then pluck off the needles. Grate Parmesan if using fresh cheese.
  7. Dimple Dough: After the second rise, use your fingertips to make deep dimples all over the surface of the dough.
  8. Add Oil and Toppings: Pour the remaining two tablespoons of olive oil evenly over the dough, allowing it to pool in the dimples. Place a slice of garlic in each dimple or sprinkle garlic powder. Evenly sprinkle rosemary, Parmesan, and black pepper over the top.
  9. Bake: Bake the focaccia in the preheated oven for 20-25 minutes, until the surface is nicely browned and golden.
  10. Cool and Serve: Remove the focaccia from the oven and set the pan on the stovetop. Use two large spatulas to transfer the bread to a cooling rack or invert it onto a baking sheet then onto the rack. Let it cool for 10-15 minutes, then lightly sprinkle sea salt on top. Slice and serve with additional olive oil for dipping.
  11. Storage: Freeze leftover sliced focaccia in a zip-top bag to keep fresh. Alternatively, wrap it in plastic wrap and store at room temperature for 2-3 days. Reheat using a microwave for softness or an oven/toaster oven for a crispier texture.

Notes

  • If using active dry yeast instead of instant yeast, dissolve it in the warm water and sugar first and let it activate for 5-10 minutes before mixing with flour.
  • Add flour incrementally during kneading only as needed; too much flour can make focaccia dense.
  • Using a metal pan will help achieve the crispy bottom crust characteristic of focaccia.
  • Fresh garlic provides a more aromatic flavor, but garlic powder is a fine substitute and distributes flavor evenly in dimples.
  • For a dairy-free version, omit Parmesan or substitute with a vegan cheese alternative.
  • Letting the dough rise in a warm, draft-free spot ensures the best texture and flavor.

Find it online: https://evelynscooking.com/parmesan-focaccia-with-rosemary-recipe/