Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
Ingredients
- ½ cups bread flour: 1 piece
- ½ cups unbleached all-purpose flour: 1 piece
- salt: 2 tsp
- white sugar: 1 Tbsp
- instant yeast: 1 pack (.25 ounce pack)
- ⅓ cups warm water (110 degrees F/45 degrees C): 1 piece
- Extra virgin olive oil: 3 Tbsp (divided)
- fresh rosemary: 2 Tbsp (chopped)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
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Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.
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Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.
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Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
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Grease a baking sheet with 1 teaspoon oil.
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Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
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Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.
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Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.
