Parmesan Rosemary Focaccia Bread

I absolutely love to bake bread. Some people think the smell of yeast fermenting is weird but to me it is amazing and signals delicious things. It is just so cool seeing the yeast work its magic and watch the bread rise. If I had to play favorites with bread, focaccia bread would be it. The basic dough is a fantastic canvas for countless flavor combinations! This version of parmesan rosemary focaccia bread here was so simple to make. The waiting game was the most difficult part.

The yeasty wet ingredients came together quickly for the parmesan rosemary focaccia bread.
After I set up my stand mixer with the dough hook and mixed my flour and salt in it, I made the yeasty wet ingredient mixture. The most important part was making the water the perfect temperature for the yeast. Yeast is really temperamental, so if the water is too cold or too hot it will die. The water should feel like warm bath water.
The dough for the parmesan rosemary focaccia bread was super simple to make!
After that, I just poured those wet ingredients into my dry ingredients in the stand mixer. Then my dough hook did the rest of the work for me until it was a smooth, elastic dough. I set it aside covered to rise for an hour in a warm corner of my kitchen.
I wanted the dough for the parmesan rosemary focaccia bread to double in size and get puffy just like this!
When the hour was up, the dough looked so perfect! It rose beautifully. Then it was time to form the parmesan rosemary focaccia bread.
The parmesan rosemary focaccia bread was coming together nicely!
Once the dough finished rising. I took a sheet tray that had a lip and greased it very liberally with olive oil. I used my clean hands to do it for a good reason. It gave me nice, well oiled hands to turn the dough out onto the  sheet tray without it sticking to me like glue. I gently spread the dough out on the greased tray until it pretty much lined the whole bottom. Then I used my fingers to poke lots of holes throughout the dough in neat rows. The final touch was to sprinkle the top with lots of freshly grated parmesan and chopped rosemary.
The smell alone of this parmesan rosemary focaccia bread fresh out of the oven was intoxicating!
The dough needed to rise again for about 30-40 minutes before it baked, so I covered it and set it aside again. Like I said, the biggest challenge of this parmesan rosemary focaccia bread was patience. Once it was ready, I gave it another sprinkling of parmesan for good measure. Then it went into my super hot oven for about 20 minutes to bake. It became so gorgeous, golden and puffy. The smell alone was intoxicating.

All I had to do was portion it out for what I needed. I love to use it for sandwiches, mopping up pasta sauce, you name it. Whatever I didn’t use immediately got frozen until I needed it! Just goes to show that it doesn’t take a master bread maker to bake an amazing parmesan rosemary focaccia bread. Enjoy the simple goodness, friends!

Parmesan Rosemary Focaccia Bread
Parmesan Rosemary Focaccia Bread
5 from 1 vote
Parmesan Rosemary Focaccia Bread
Parmesan Rosemary Focaccia Bread
Prep Time
15 mins
Cook Time
20 mins
Total Time
1 hr 35 mins
 
Course: Side Dish
Servings: 1 tray
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups warm water about 100 degrees
  • 1 packet active dry yeast
  • 3 tablespoons olive oil plus additional for greasing the pan
  • 1/4 cup freshly grated parmesan cheese plus additional for sprinkling on top
  • 1 sprig fresh rosemary leaves removed from the stem and roughly chopped
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook, mix the flour and salt together to blend them. In another bowl, pour the yeast into the warm water, then gently whisk in the olive oil. Slowly pour those wet ingredients into the stand mixer bowl of dry ingredients with the dough hook running until a sticky dough forms. Cover the stand mixer bowl with plastic wrap and let the bread dough double in size for about an hour in a warm area of the kitchen.
  2. Once the dough has doubled in size, take a half sheet pan and grease it liberally with olive oil using your clean hands. Use your oiled hands to turn the dough out on to the sheet pan and gently spread it out to pretty much fill the bottom. Use your fingers to poke holes evenly in rows throughout the dough for the signature focaccia bread look and texture. Sprinkle the 1/4 cup of the parmesan and chopped rosemary evenly on top. Cover the sheet pan and allow the dough to ferment again for another 40 minutes. It will puff up even more.
  3. Pre-heat the oven to 450 when the dough is almost done with its second round of proofing. Remove the cover from the sheet pan and sprinkle extra parmesan cheese on top of the focaccia bread. Bake the bread for about 20 minutes, until it is golden and puffy.
  4. When it is done, take it out and let it cool. Then just cut it into the desired sized pieces and serve immediately! Whatever is not used immediately can be frozen and kept for a couple of weeks. I LOVE to use it to make sandwiches or mop up pasta sauce!
Parmesan Rosemary Focaccia Bread
Parmesan Rosemary Focaccia Bread

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12 thoughts on “Parmesan Rosemary Focaccia Bread”

  1. I love the smell of fresh baked bread! This recipe looks delicious. The next time I’m in the mood to bake some bread, I’ll definitely try it.

  2. Photos are my friend, they are the difference in me making something or not. From the photos this looks much easier than I thought, and I LOVE Focaccia!

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