This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese.
Ingredients
- honey: 1 Tbsp
- warm water: 2 cups
- active dry yeast: 1 Tbsp
- kosher salt: 1 Tbsp
- extra-virgin olive oil: 1 Tbsp
- onion: 0.5 cup (diced)
- all-purpose flour: 5 cups (or as needed)
- extra-virgin olive oil: 3 Tbsp
- chopped rosemary: 2 Tbsp (fresh)
- freshly grated Parmesan cheese: 0.25 cup
- kosher salt: 1 Tbsp
Metric Conversion
Stages of cooking
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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. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. 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 20 minutes.
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Preheat oven to 415 degrees F (215 degrees C).
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Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
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Bake in preheated oven 20 minutes until golden brown.
