Focaccia bread is great for sandwiches and as a side dish with dinner. This bread is yeast based and, as always, it requires a little more time to prepare. The result however is a tasty, flat(ish) bread that is flavored with rosemary and olive oil. I topped the bread with a little grated parmigiano-reggiano and the cheese got nicely brown and crispy. I dipped the bread in a little balsamic vinegar and olive oil and it worked great as an appetizer.
Parmesan and Rosemary Focaccia Bread
(1 large 9×15 loaf, or 2 smaller loaves)
- 1 package dry yeast
- 1/3 cup very warm water
- 2 1/4 cups tepid water
- 2 Tbsp olive oil
- 3 cups bread flour
- 4 1/2 cups all-purpose flour
- 1/4 cup grated parmigiano-reggiano
- 1 Tbsp salt + extra for sprinkling on top
- 4 Tbsp finely chopped fresh rosemary
- 2 tbsp balsamic vinegar (for dipping)
- 1 tbsp olive oil (for dipping)
- Stir the yeast into the very warm water and let it sit for 10 minutes.
- In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. Pour the yeast mixture into the olive oil and water.
- Whisk in 2 cups of bread flour and the salt.
- Add the rosemary. Then add all of the flour one cup at a time.
- Once the dough is dry and thick, turn out onto a floured surface and knead for 10 minutes.
- In another large bowl, coat the dough with a little olive oil and cover with plastic wrap. Set aside in a warm place for 90 minutes.
- In a lightly oiled 9×15 flat pan, spread the dough out and shape into the pan. Cover with a clean towel and let rise for 30 minutes.
- Dimple the bread with your thumb (making little indents all over the bread) and then let rise for another 2 hours.
- Preheat the oven to 375F and coat the top with olive oil. Sprinkle with salt and the parmigiano reggiano.
- Bake for 20-25 minutes and turn out onto a rack to cool for another 10 minutes
- Mix the olive oil and balsamic vinegar in a small bowl and use for dipping.