Rosemary Parmesan Focaccia

Rosemary Parmesan Foccacia is the best side for any dinner and super easy to make! Dip in any and all the sauces!

Ben’s birthday was last month and he requested pizza for his dinner and that I make Foccacia bread. This was my first experience with it honestly. It turned out super good!

Rosemary Parmesan Focaccia

Ingredients

100 g active starter, see notes above
10 g salt
365 g water room temperature
500 g bread flour
2 teaspoons rosemary
2 tablespoons grated parmesan
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt

Rosemary Parmesan Focaccia

Directions

1. Place the starter, salt, and water in a stand mixer. Stir with a dough hook combine. Add the flour. Mix again until the flour is completely incorporated. Then add rosemary and parmesan slowly as you leave the machine running. Stop when well incorporated.
2. If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times.
3. Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation.
4. When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. (If you are using a glass pan, you may, as a precaution, want to butter it it first — I have had disasters with bread sticking when I’ve used oil alone with other baking vessels.)
5. Drizzle dough with a tablespoon of olive oil. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.
6. Rub top of dough with oil. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled.
7. Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with kosher salt. Transfer pan to the oven and bake for about 35 to 45 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Did you try our Rosemary Parmesan Focaccia Recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

BREAD RECIPES THAT WILL MAKE YOU HAPPY!

This is the Best Sandwich Bread recipe ever. It’s easy and tastes so good!

HOMEMADE GARLIC BREADSTICKS ARE MY FAVORITE! THEY COMPLIMENT SOUPS, SALADS, PASTAS, PIZZAS, AND SO MUCH MORE! THEY’RE COVERED IN MELTED BUTTER AND HERBS AND ARE THE EASIEST BREADSTICKS YOU’LL EVER MAKE.