Foccacia With Parmesan
Description
This homemade Foccacia With Parmesan offers a wonderful contrast of textures, featuring a soft, airy interior and a crispy, golden crust. Infused with fresh rosemary and topped with grated parmesan, it delivers a rich, savory flavor profile that is perfect for dipping in extra olive oil or serving alongside soups and salads. The long fermentation process develops a complex taste, while the generous amount of olive oil ensures every bite is moist and flavorful. Ideal for weekend brunches or as an accompaniment to a casual dinner party, this bread is impressive yet simple to make. It captures the essence of traditional Italian baking, bringing warmth and homemade charm to any table.Ingredients
Directions
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Dissolve the yeast and sugar in 3/4 cup of the warm water (about 110&# 194;°F). Let stand for 15 minutes until the mixture is very foamy.
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Stir 1 cup of the 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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Add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2 teaspoon salt, parmesan cheese, and rosemary to the yeast mixture.
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Gradually add the remaining flour, mixing until a soft and workable dough forms.
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Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
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Coat a large bowl with remaining olive oil. Place the dough in the bowl, turning to coat. Cover loosely and let rise in a warm place until doubled in size, about 1 1/2 hours.
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Preheat oven to 475ðF (246ðC). Sprinkle a baking sheet with cornmeal.
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Divide the dough into 4 equal parts. Roll each part into a circle about 7 inches in diameter. Place on the prepared baking sheet.
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Use the tips of your fingers to press dimples into the dough. Drizzle remaining olive oil over the tops and sprinkle with coarse salt and black pepper.
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Bake for 20 minutes or until 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
If using dried rosemary, crush it between your fingers before adding to release more flavor.
For a crispier bottom, place the baking sheet on a preheated pizza stone or upside-down baking sheet.
Allow the focaccia to cool on a wire rack for 10 minutes before slicing to prevent the bottom from becoming soggy.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
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