Focaccia with Parmesan
Submitted by laraspal00
Focaccia with Parmesan, rosemary, and olive oil baked on a cornmeal-dusted sheet until golden and crusty. A simple yeast bread with a one-hour rise and just a handful of ingredients.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
120 minThis Parmesan focaccia keeps things simple: bread flour, olive oil, rosemary, grated Parmigiano-Reggiano, and a hot oven. The dough comes together quickly with active dry yeast and gets one relaxed hour-long rise before baking.
A cornmeal-dusted baking sheet gives the bottom a gritty crunch that contrasts with the soft, olive oil-rich crumb. The high oven heat is key. It puffs the dough fast and crisps the exterior while the inside stays airy and tender.
Dimple the dough generously with your fingertips before it goes in. Those pockets trap olive oil and catch the Parmesan so every bite has flavor, not just the top.
Kitchen Tips
- Use bread flour, not all-purpose. The higher protein content gives focaccia its characteristic chew.
- Make sure the water is truly warm (around 110°F / 43°C) when dissolving the yeast. Too hot kills it; too cool and it won’t activate.
- Drizzle extra olive oil over the top before baking for an even crispier, golden crust.
Variations
- Press halved cherry tomatoes and pitted olives into the dough before baking for a Mediterranean spin.
- Swap rosemary for fresh thyme or oregano.
- Sprinkle everything bagel seasoning over the top instead of coarse salt for a crowd-pleasing twist.
Ingredients
Directions
- Dissolve the yeast and sugar in ¾ cup warm water, about 110 F.
Stir 1 cup flour into the yeast. Cover with plastic wrap.
Into the yeast mixture add the remaining ½ cup warm water, 2 tablespoons.
Oil a large bowl. Put the dough into the bowl, cover loosely and let rise about 1 hour.
Sprinkle a baking sheet with the cornmeal. Divide the dough into smaller portions (desired size).
Bake in a preheated 475-degree oven for 20 minutes or until golden
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