Rosemary and Parmesan Focaccia
Olive-oil yeast bread with rosemary, Parmesan and a golden dimpled crust.
The original focaccia calls for three cups of flour, one cup of warm water and half a cup of olive oil, plus rosemary and grated Parmesan. Use part of that oil in the dough and save the rest for the pan and the familiar dimpled top. After the first rise, stretch the dough gently into an oiled pan and give it a second rest; a tight dough can relax before you press the dimples. Sprinkle rosemary and cheese over the surface just before baking. A hot oven makes the crust golden while keeping the middle soft. The source also mentions butter for greasing; olive oil is enough for the pan, though a little butter can be used if preferred.
Recipe card
Rosemary and Parmesan Focaccia
Equipment: Mixing bowl, baking pan, measuring cup
Ingredients
Instructions
Start yeast
Dissolve yeast and sugar in warm water and wait 5–10 minutes until foamy.
Mix and rise
Combine with flour, salt and about half the olive oil; knead to a soft dough and rise covered 1–2 hours.
Pan and rest
Oil a baking pan with some remaining oil, stretch dough into it and rest 20–30 minutes.
Dimple and top
Heat oven to 200°C; press fingertips into dough, drizzle remaining oil and add rosemary and Parmesan.
Bake
Bake 20–25 minutes until the crust is golden and center cooked; cool briefly before cutting.
How to tell when it is ready
Top golden and bread cooked through at center.
Tips
- Reserve oil for top and pan.
- Let dough relax in pan.
- Press deep dimples.
- Watch cheese so it does not burn.
Troubleshooting
- If dough springs back, rest it before stretching.
- If crust is pale, bake until golden and cooked through.
Substitutions
- Use dried rosemary if fresh is unavailable.
- Omit optional butter and grease the pan with measured olive oil.
Variations
- Use fresh rosemary.
- Use dried rosemary more sparingly.
Serving suggestions
- Dip in olive oil.
- Offer with soup.
- Serve beside salad.
- Make sandwich squares.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Keep airtight at room temperature up to 2 days or freeze squares.
Food safety
Keep Parmesan refrigerated before use and cool bread before airtight storage.
Frequently asked questions
Should all half-cup olive oil go in the dough?
No. Divide it between dough, pan and topping as the method requires.
How should I store rosemary and parmesan focaccia?
Keep airtight at room temperature up to 2 days or freeze squares.
Cut the focaccia after a brief cooling rest.
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