This rustic Italian focaccia is the ultimate comfort bread, featuring a light, airy interior and a beautifully crisp, olive oil-drenched crust. The dough is enriched with fresh rosemary and sharp Parmesan cheese, creating a savory depth that pairs perfectly with soups, salads, or as a standalone snack. With its characteristic dimpled surface and generous coating of coarse sea salt, each bite offers a delightful contrast of textures. This recipe requires patience for the rise but rewards you with an authentic, homemade loaf that smells incredible while baking. It’s an impressive yet approachable project for weekend baking enthusiasts who love artisanal breads.
Focaccia With Parmesan
Description
This rustic Italian focaccia is the ultimate comfort bread, featuring a light, airy interior and a beautifully crisp, olive oil-drenched crust. The dough is enriched with fresh rosemary and sharp Parmesan cheese, creating a savory depth that pairs perfectly with soups, salads, or as a standalone snack. With its characteristic dimpled surface and generous coating of coarse sea salt, each bite offers a delightful contrast of textures. This recipe requires patience for the rise but rewards you with an authentic, homemade loaf that smells incredible while baking. It&# 226;ÂÂs an impressive yet approachable project for weekend baking enthusiasts who love artisanal breads.Ingredients
Directions
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Dissolve the yeast and sugar in 3/4 cup of the warm water. Let stand for 15 minutes until the mixture is foamy and active.
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Stir 1 cup of the bread flour into the yeast mixture. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours.
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To the yeast mixture, add the remaining 1/2 cup warm water, 2 tablespoons of olive oil, 1/2 teaspoon regular salt, Parmesan cheese, and rosemary.
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Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
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Oil a large bowl. Place the dough into the bowl, cover loosely, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
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Preheat the oven to 475 degrees F (245 degrees C). Sprinkle a baking sheet with the cornmeal.
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Divide the dough into 4 equal parts. Roll each part into a circle about 7 inches in diameter and place on the prepared baking sheet.
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Use the tips of your fingers to make dimples all over the surface of each bread piece.
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Spoon 1 tablespoon of olive oil over each bread piece and sprinkle with the coarse salt and black pepper.
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Bake in the preheated oven for 20 minutes, or until the tops are golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 878.4kcal
- % Daily Value *
- Total Fat 28.7g45%
- Saturated Fat 6.1g31%
- Cholesterol 13.2mg5%
- Sodium 7548.4mg315%
- Total Carbohydrate 130.2g44%
- Dietary Fiber 4.3g18%
- Sugars 1.8g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe directions mention black pepper but it is not listed in the ingredients. Add black pepper to taste if desired.
Ensure the water is warm (about 110ðF) but not hot, as water that is too hot will kill the yeast.
For best results, use a scale to measure the flour for consistent hydration.
Serve warm for the best texture. Leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for later use.
