Rosemary and Parmesan foccacia

    Rosemary and Parmesan foccacia


    243 people made this

    About this recipe: This fluffy and tender Italian bread is packed full of flavour. It's enriched with olive oil and topped with rosemary and grated Parmesan. Serve with salad, soup or as a sandwich bread.

    Serves: 12 

    • 1 tablespoon honey
    • 500ml warm water
    • 1 tablespoon dried active baking yeast
    • 1 tablespoon sea salt
    • 1 tablespoon extra-virgin olive oil
    • 80g diced onion
    • 625g plain flour or as needed
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh chopped rosemary
    • 4 tablespoons freshly grated Parmesan cheese
    • 1 tablespoon sea salt

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr30min proofing  ›  Ready in:2hr10min 

    1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam.
    2. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions and 625g of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes.
    3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    4. Preheat oven to 220 C / Gas 7.
    5. Place dough onto oiled baking tray and flatten to cover the whole tray evenly. Use the tips of your fingers to make indentations all over the dough spaced about 2.5cm apart.
    6. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese and remaining 1 tablespoon of sea salt over the top. Let rise for 30 to 45 minutes.
    7. Bake in preheated oven 20 minutes until golden brown.

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