Mastering Homemade Rosemary and Parmesan Focaccia: An Easy, Flavorful Recipe
There was a time when the mere thought of baking bread filled me with a strange, almost insurmountable dread. The precision, the kneading, the waiting, the fear of a dense, unyielding brick emerging from the oven – it all seemed too intimidating. But I’m thrilled to announce that I believe I’ve finally conquered that fear! While I wouldn’t call myself a bread-baking expert just yet, and there are still countless varieties I haven’t attempted, that initial apprehension has melted away. I now approach bread making with confidence, knowing I can do it!
So, let’s celebrate this newfound confidence, shall we? And what better way to mark this milestone than with a truly spectacular loaf of focaccia bread, generously adorned with fragrant rosemary and savory Parmesan cheese? I embarked on this baking adventure yesterday, full of enthusiasm, and the results were absolutely delightful. The golden-brown crust, the soft, airy interior, and the aromatic toppings made for a truly memorable experience. I’m confident that once you try this recipe for Rosemary and Parmesan Focaccia, you’ll fall in love with it just as much as I have.
Why This Rosemary and Parmesan Focaccia is a Must-Try
For anyone who regularly visits this site, it will come as absolutely no surprise that I harbor a deep and abiding affection for carbohydrates. Yes, it’s true! And honestly, if my waistline were more forgiving, I’d happily indulge in a generous side of bread with every single meal. Now that I’ve discovered and perfected this particular Rosemary and Parmesan Focaccia recipe, I can honestly say I’d choose this bread for every meal. It truly stands out.
This isn’t just any bread; it’s an experience. Each bite offers a delightful contrast: a wonderfully crusty exterior that gives way to a light, airy, and satisfyingly chewy interior. The magic truly happens on top, where the aromatic fresh rosemary, sharp Parmesan cheese, and a sprinkle of coarse sea salt meld together to create an explosion of flavor that’s simply irresistible. This focaccia is so flavorful, so perfect on its own, that it needs absolutely no butter or jam. It’s a complete culinary delight from the first aroma to the last crumb.
One of the best things about focaccia is its incredible versatility. While the combination of rosemary and Parmesan is a timeless classic, feel free to let your creativity run wild! Experiment with other fresh herbs you have on hand, different cheeses, or even sun-dried tomatoes, olives, or caramelized onions. The possibilities for customization are truly endless, making this an exciting recipe to revisit again and again.
What is Focaccia? A Brief Introduction
Focaccia is a traditional Italian flatbread, often likened to pizza dough, but typically thicker and imbued with olive oil. Its name derives from the Roman “panis focacius,” meaning “hearth bread,” referring to how it was traditionally baked over hot coals. Known for its distinct dimpled surface, fluffy interior, and often a crisp crust, focaccia is a versatile bread that can be enjoyed plain, as an accompaniment to meals, or even used for sandwiches. The generous use of olive oil both in the dough and on top is key to its characteristic texture and rich flavor.
Our Rosemary and Parmesan Focaccia recipe embraces these classic characteristics, elevating them with the fragrant addition of fresh rosemary and the savory depth of Parmesan cheese. It’s a testament to simple ingredients coming together to create something truly extraordinary.
Beyond the Basics: Essential Baking Tips for Focaccia Success
baking tip:The “Window Pane” Test for Perfectly Kneaded Dough
When it comes to bread baking, proper kneading is paramount, and focaccia is no exception. Whether you’re kneading by hand, which is a fantastic workout, or utilizing the efficiency of a stand mixer with a dough hook, the exact duration of kneading will inevitably vary. Factors such as the type of dough you’re preparing, the speed of your mixer, or the vigor of your hand kneading all play a role. Instead of rigidly relying on a timer, which can be misleading, the most reliable approach is to understand what a perfectly kneaded dough looks and feels like.
A dough that has been kneaded sufficiently should exhibit a smooth, almost velvety surface on the outside. More importantly, it should possess a distinct elasticity. The best, most conclusive way to assess this elasticity is through a technique known as the “window pane” test.
To perform this test, carefully pinch off a small piece of dough – roughly the size of a golf ball. Gently hold this piece between your fingers and slowly begin to stretch it outwards. Observe what happens: if the dough has only been kneaded a few times, or is under-kneaded, it will likely tear and break apart very quickly. This is a clear signal that it needs more time and attention in the mixer or under your hands.
However, if your dough has reached its optimal kneading point, it will stretch easily and gracefully. As you continue to stretch it, it will become remarkably thin, translucent enough that you can actually see light passing through it, much like looking through a window pane. This transparency indicates that the gluten strands within the dough have developed sufficiently, forming a strong, elastic network that will trap the gases produced by the yeast, resulting in that wonderfully airy and chewy texture characteristic of excellent focaccia. Master this test, and you’re well on your way to baking beautiful bread every time.
The Simple Pleasure of Homemade Focaccia
Baking this Rosemary and Parmesan Focaccia is not just about creating a delicious bread; it’s about the entire experience. The comforting aroma that fills your kitchen as it bakes, the satisfying feeling of your hands working the dough, and the sheer joy of pulling a warm, golden loaf from the oven are all part of the reward. It’s a simple pleasure that connects us to age-old traditions of home baking and offers a sense of accomplishment that few other kitchen tasks can provide.
This recipe is designed to be approachable, even for those who might still harbor a lingering apprehension about bread. The steps are clear, the process is forgiving, and the result is consistently impressive. So, if you’re looking for an entry point into the wonderful world of bread baking, or simply a fantastic recipe to add to your repertoire, this focaccia is an excellent choice. It’s perfect for a weeknight dinner, a weekend brunch, or even as an impressive appetizer for guests.
Creative Topping Ideas for Your Focaccia
While the rosemary and Parmesan pairing is undeniably delicious, the beauty of focaccia lies in its adaptability. Here are some ideas to spark your creativity and customize your next batch:
- Herbs & Garlic: Swap fresh rosemary for fresh thyme, oregano, or a mix of Italian herbs. Minced garlic, either baked in or brushed on with olive oil after baking, adds another layer of flavor.
- Olives & Tomatoes: Kalamata or black olives, halved cherry tomatoes, or sun-dried tomatoes offer a burst of savory and tangy notes.
- Onion & Caramelized Onion: Thinly sliced red onion or sweet caramelized onions provide a wonderful depth and sweetness.
- Cheeses: Beyond Parmesan, consider crumbled feta, shredded mozzarella, or a sprinkle of goat cheese for different textures and flavors.
- Spicy Kick: A pinch of red pepper flakes can add a subtle warmth.
- Sweet Focaccia: For a dessert twist, try a sweet version with thinly sliced apples, cinnamon, and a drizzle of honey, or figs and walnuts.
Don’t be afraid to experiment with what you have in your pantry or what’s in season. The robust base of the focaccia can handle a multitude of toppings.
Serving Your Homemade Focaccia
This Rosemary and Parmesan Focaccia is incredibly versatile and can elevate almost any meal:
- Alongside Soups and Salads: It’s the perfect accompaniment to a hearty bowl of minestrone, a creamy tomato soup, or a crisp green salad.
- With Italian Dishes: Serve it with pasta dishes, lasagna, or grilled chicken and fish.
- As an Appetizer: Cut into small squares and serve with a simple olive oil dip or balsamic vinegar.
- For Sandwiches: Slice horizontally and fill with your favorite deli meats, cheeses, and vegetables for an extraordinary sandwich experience.
- Breakfast or Brunch: Enjoy a slice lightly toasted with a fried egg or alongside scrambled eggs.
However you choose to enjoy it, the warm, comforting taste of fresh focaccia will surely be a highlight.
Rosemary and Parmesan Focaccia
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Ingredients
- 1 cup water (237 ml)
- 1 tablespoon olive oil
- 2-3 cups bread flour (240-360 grams)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 ¼ teaspoon active dry yeast (1 package, 7 grams)
- 1 tablespoon fresh rosemary
- ¼ cup grated parmesan cheese (25 grams)
- Additional olive oil , for brushing
- Coarse salt , for sprinkling
Instructions
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In a small saucepan, gently heat the water and 1 tablespoon of olive oil over medium heat until it just begins to simmer. Be careful not to let it boil vigorously. Remove the saucepan from the heat and allow it to cool for approximately 5 minutes, or until its temperature registers between 120-130°F (49-54°C). This temperature is crucial for activating the yeast.
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In the bowl of a stand mixer, fitted with the dough hook attachment, combine the measured 1 cup of bread flour with the salt, granulated sugar, and active dry yeast. Pour in the warm water and olive oil mixture. Mix on a low speed until all the ingredients are thoroughly combined and a wet, shaggy dough begins to form. Remember to stop and scrape down the sides of the bowl as needed to ensure everything is incorporated.
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Gradually add the remaining bread flour, about ¼ cup at a time, while the mixer continues to run. Continue mixing until the dough starts to pull away cleanly from the sides of the bowl, appearing tacky but no longer sticking excessively to your fingers when lightly touched. Increase the mixer speed to medium-low and knead for another 5-7 minutes. The dough should become smooth, elastic, and pass the “window pane” test (see baking tip above). Once kneaded, transfer the dough to a clean, lightly greased bowl, turning it once to coat the top with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place until it has visibly doubled in size, which typically takes about 1 hour.
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Once doubled, gently punch down the dough to release the accumulated air. Knead it a few times on a lightly floured surface to ensure all air bubbles are removed and the dough is supple. Lightly grease a large baking sheet (approximately 10×15 inches or similar). Gently shape the dough into a rough 14-inch circle or rectangle directly on the prepared baking sheet. Cover it again loosely and let it rise for an additional 15 minutes. Preheat your oven to 375°F (190°C). After the second rise, use your fingertips to create deep dimples across the entire surface of the dough, pressing all the way down to the pan. Drizzle generously with additional olive oil, then evenly sprinkle with the fresh rosemary, grated Parmesan cheese, and coarse salt.
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Transfer the focaccia to the preheated oven and bake for approximately 20-25 minutes, or until the top is beautifully golden brown and the crust is crisp. Keep an eye on it to prevent over-browning. Once baked, remove it from the oven and let it cool slightly on the baking sheet before transferring to a wire rack. Serve warm for the best experience, or allow it to cool completely.
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Focaccia, like most fresh breads, is truly at its peak when enjoyed on the day it’s baked. However, any leftovers can be stored well wrapped in plastic or foil at room temperature for a few days. For longer storage, you can freeze individual slices or the entire loaf, wrapped tightly, for up to a month. Reheat in a warm oven for a refreshed texture.
Notes
Recipe adapted fromRed Star Yeast.
What Baking Fear Will You Conquer Next?
Conquering my bread baking fear has been incredibly liberating, and it makes me wonder: what baking challenge should I tackle next? Perhaps croissants, with their delicate layers and buttery flakiness? Or the elusive puff pastry, a cornerstone of so many exquisite desserts and savory dishes? Every new skill learned in the kitchen opens up a world of possibilities.
And speaking of fears, what scares you the most in the kitchen? Is it working with yeast, mastering intricate pastry techniques, or something else entirely? Share your thoughts in the comments below! There’s a wonderful sense of community in overcoming these culinary hurdles together.
Disclaimer: This post is sponsored by Red Star Yeast. All opinions expressed are my own and reflect my genuine experience with the product.