Description
Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
Ingredients
- 1 ½ cups bread flour
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 tablespoon white sugar
- 1 (.25 ounce) package instant yeast
- 1 ⅓ cups warm water (110 degrees F/45 degrees C)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons grated Parmesan cheese
Instructions
- Stir together both flours and salt in a large
- stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act
- about 5 minutes.
- Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon
- gradually widening the are you are stirring to incorporate all the flour.
- Turn dough out onto a floured surface
- and knead just until smooth. Keep the dough soft.
- Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl
- turning once to oil the top. Cover and let rise until doubled
- 30 to 45 minutes.
- Grease a baking sheet with 1 teaspoon oil.
- Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
- Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size
- 20 to 25 minutes.
- Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top
- 20 to 25 minutes. Remove from the pan
- and cool on a wire rack. Serve warm.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Servings: 15