Focaccia with Parmesan and Rosemary
Make this classic Italian flat bread at home with Parmesan cheese and fresh rosemary.
Serves: 8Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy
- 1 package (2 1⁄4 tsp.) active dry yeast
- 3⁄4 cup warm water, divided
- 5 Tbsp. olive oil, divided
- 4 cloves garlic, minced
- 1⁄2 cup milk
- 1 1⁄2 cups whole-wheat flour
- 1⁄2 cup bread flour
- 6 Tbsp. grated Parmesan cheese, divided
- 1 large egg
- 1 cup all-purpose flour
- 1 sprig fresh rosemary
- In a small bowl, combine yeast and 1⁄4 cup warm water; set aside.
- In a small saucepan, heat 2 tablespoons olive oil over medium heat. Cook garlic in the oil, stirring frequently, until light brown, about 3 minutes. Remove from heat, add 1⁄2 cup water and the milk, and set aside.
- In a large bowl, combine bread and wheat flours with 3 tablespoons cheese and mix well. Add yeast mixture, garlic mixture, and egg to flour mixture and beat for 2 minutes at medium speed. Gradually stir in enough all-purpose flour to form a very soft dough.
- Turn dough out onto lightly floured surface and knead until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, about 45 minutes. Punch down dough and place on work surface.
- Grease a large cookie sheet with some of the remaining olive oil. Place dough onto cookie sheet and pat or roll to 12-inch square or circle.
- Cover dough and let rise for 30 minutes. Meanwhile, preheat oven to 375°F.
- Using fingertips, make depressions over the risen dough. Drizzle with remaining olive oil, remaining Parmesan cheese, and fresh rosemary. Bake bread for 25 minutes, or until focaccia is golden brown. Remove to wire rack to cool completely.