Parmesan Focaccia
Elevate your bread game with this golden, irresistibly cheesy Parmesan Focaccia! This Italian-inspired recipe combines fluffy, olive oil-rich dough with the savory allure of freshly grated Parmesan cheese, aromatic rosemary, and a hint of garlic. Perfectly dimpled and sprinkled with coarse sea salt, this focaccia bakes to a crispy, golden crust while staying light and tender inside. Ready in just over an hour, it’s ideal as a snack, appetizer, or side dish for pastas and soups. Experience the perfect harmony of bold flavors and simple, authentic ingredients with every slice of this crispy-edged classic!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 360 milliliters Warm water
- 60 milliliters Olive oil
- 3 cloves Fresh garlic
- 2 tablespoons Fresh rosemary leaves
- 50 grams Parmesan cheese
- 1 teaspoon Coarse sea salt
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Create a well in the center of the dry ingredients and pour in the warm water and 2 tablespoons of olive oil. Stir to form a shaggy dough.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-6 minutes on medium speed.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 220°C (430°F). Line a large baking sheet (or a 9x13-inch pan) with parchment paper and brush it with a thin layer of olive oil.
Punch down the risen dough to release air bubbles and transfer it to the prepared baking sheet. Stretch and spread the dough evenly to fit the pan, pressing it into the corners.
Using your fingers, gently press deep dimples into the dough surface. Drizzle 2 tablespoons of olive oil over the dough, making sure it pools in the dimples.
Finely mince the garlic and sprinkle it evenly over the dough. Then, sprinkle the rosemary leaves and grated Parmesan cheese across the top.
Let the dough rest for another 15-20 minutes at room temperature to puff slightly.
Sprinkle coarse sea salt over the top of the dough just before baking.
Place the tray in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbly.
Remove from the oven and drizzle with the remaining 2 tablespoons of olive oil. Let it cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
