Rosemary and Parmesan Focaccia Bread
I think I’m finally over my fear of bread baking! I’m still not an expert, I haven’t baked every kind of bread, but I no longer am afraid of it. I can do it! So let’s celebrate, shall we? How about with this fantastic focaccia bread topped with rosemary and parmesan. I baked it yesterday with confidence and loved how it turned out, and I’m sure you will too.
I don’t think that anyone who reads this site will be shocked to know that I love carbs. Uh, duh. And I think that if my waistline allowed it I’d have a side of bread with every meal. Now that I’ve tried this recipe, I think I’d like to have this bread with every meal.
It’s a little bit crusty on the outside and light and chewy on the inside. The rosemary, parmesan cheese and coarse salt baked on top give it a wonderful flavor. No butter or jam needed, this focaccia is perfect all on its own. Feel free to play around with the toppings with what you have on hand and what you like. The possibilities are endless!
So what baking fear should I tackle next— Croissants? Puff pastry? What scares you most in the kitchen?
The “window pane” test
Whether you’re kneading by hand or with a mixer, the amount of kneading time will vary depending on what you’re baking, how fast you knead, etc. Instead of relying on the clock, it’s best to know what you’re looking for in a properly kneaded dough.
The dough should appear smooth on the outside and be elastic. The best way to test elasticity is with the “window pane” test. Pinch off a piece of dough and hold it between your fingers. Slowly stretch the dough and watch what happens. Dough that has only been kneaded a few times will break apart immediately. Give it some more time. Dough that has been sufficiently kneaded will stretch easily and become thin enough that you can see light through it, like a window pane.
More baking tips can be found on Red Star Yeast’s online Lessons in Yeast and Baking.
Rosemary and Parmesan Focaccia
A light and chewy bread baked with a topping of fresh rosemary, parmesan cheese, and coarse salt. Serve as a side to any meal or use to make sandwiches.
- 1 cup (237 ml) water
- 1 tablespoon olive oil
- 2-3 cups (240-360 grams) bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoon (1 package, 7 grams) active dry yeast
- 1 tablespoon fresh rosemary
- 1/4 cup (25 grams grams) grated parmesan cheese
- Additional olive oil, for brushing
- Coarse salt, for sprinkling
- Heat the water and olive oil in a saucepan over medium heat until it just comes to a simmer. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130 degrees F.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, and yeast. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
- Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14 inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down. Brush with olive oil and sprinkle with rosemary, parmesan and salt.
- Bake at 375 degrees until golden brown, about 20-25 minutes. Serve warm or cool.
- Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.
Note: Feel free to play around with toppings. The rosemary and parmesan can be substituted for any combination of fresh herbs and cheeses.
Recipe from Red Star Yeast.
Disclaimer: This post is sponsored by Red Star Yeast. All opinions are my own.