Name: Rosemary Parmesan Focaccia Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ cup (340 grams) water; 1 tablespoon (12 grams) olive oil; 2 teaspoons (6 grams) active dry yeast; 3 cups (390 grams) bread flour; 2 teaspoons (10 grams) salt; 2 tablespoons (9 grams) granulated sugar; 1 teaspoon (15 grams) fresh chopped rosemary; ¼ cup (15 grams) grated parmesan cheese; 4 tablespoons (48 grams) olive oil, divided; 1 teaspoon (15 grams) fresh chopped rosemary; 1-2 tablespoons (8 grams) grated parmesan cheese, plus extra for sprinkling after baking; coarse or flaky salt, for sprinkling after baking

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Rosemary Parmesan Focaccia Bread is more than just a recipe; it’s an experience that brings warmth and joy into your kitchen. The moment you take a bite of this golden, fragrant bread, you’ll notice the lightly crispy crust that yields to a soft, airy center, all beautifully infused with the earthy notes of rosemary and the rich, nutty flavor of Parmesan cheese. It’s a homemade delight that elevates any meal, transforming simple dinners into sumptuous feasts.

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This bread has an intriguing backstory, often found in Italian households and Mediterranean kitchens, where baking is a cherished tradition. I fondly remember the first time I attempted to make focaccia. The aroma of dough rising, mixed with the smell of fresh herbs, filled my kitchen like a warm embrace. This Rosemary Parmesan Focaccia Bread is incredibly easy and satisfying, perfect for both seasoned bakers and newcomers. Once you try your hand at it, you’ll want to make it again and again.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Rosemary Parmesan Focaccia Bread
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Rosemary Parmesan Focaccia Bread

Why You’ll Love This Recipe

Simple & Quick: It’s a no-fuss recipe that takes a little over two hours, most of which is hands-off time as the dough rises.
Irresistible Flavor: The combination of rosemary and Parmesan creates a savory explosion that’s both comforting and gourmet.
Eye-Catching Appeal: The dimpling technique and sprinkle of flaky salt make this bread stunningly beautiful, perfect for impressing guests.
Flexible Serving: Enjoy it fresh out of the oven as an appetizer, alongside dinner, or even as a tasty snack throughout the day.
Diet-Friendly Options: You can easily adapt this recipe to cater to dietary restrictions by experimenting with gluten-free flour or dairy-free cheese.

Ingredients You’ll Need

1 ½ cups (340 grams) water: Warm water activates the yeast, creating a nice rise for the dough.
1 tablespoon (12 grams) olive oil: Adds richness and flavor to the bread. Extra virgin is best for a robust taste.
2 teaspoons (6 grams) active dry yeast: Essential for leavening the bread, giving it that lovely airy texture.
3 cups (390 grams) bread flour: The high protein content in bread flour helps create that chewy texture. All-purpose flour can be a substitute, but the texture may be less chewy.
2 teaspoons (10 grams) salt: Balances the sweetness and enhances the overall flavor of the bread.
2 tablespoons (9 grams) granulated sugar or honey: Provides a slight sweetness and helps activate the yeast.
1 teaspoon (15 grams) fresh chopped rosemary: Fresh rosemary gives the bread a bright, aromatic flavor. Dried works in a pinch, but fresh is best.
¼ cup (15 grams) grated Parmesan cheese: This adds a savory depth. You can swap it with pecorino Romano if you prefer a sharper flavor.
4 tablespoons (48 grams) olive oil, divided: Used in the dough and for drizzling on top, this enhances flavor and texture.
1 teaspoon (15 grams) fresh chopped rosemary: More for sprinkling on top, amplifying that aromatic flavor.
1-2 tablespoons (8 grams) grated Parmesan cheese, plus extra for sprinkling after baking: A little more on top when it comes out of the oven make it appealing.
Coarse or flaky salt for sprinkling after baking: Finishing with salt enhances flavor and creates a delightful contrast against the bread’s buttery crust.

How to Make Rosemary Parmesan Focaccia Bread

Combine Wet Ingredients: In a large bowl, mix 1 ½ cups (340 grams) warm water, 1 tablespoon (12 grams) olive oil, and 2 teaspoons (6 grams) active dry yeast. Allow it to sit for about 5 minutes until it becomes frothy.
Mix the Dough: Add 3 cups (390 grams) bread flour, 2 teaspoons (10 grams) salt, 2 tablespoons (9 grams) granulated sugar, and ¼ cup (15 grams) grated Parmesan cheese. Stir until it forms a wet, shaggy dough.
Let It Rise: Cover the bowl with plastic wrap and let it rise in a warm spot for 2-3 hours, or until the dough has doubled in size. If you can, stretch and fold the dough every 15 minutes for the first hour to improve the texture.
Press and Prepare: Gently press down to release any bubbles. Grease a 9 x 13-inch pan with 1 tablespoon of olive oil. Transfer the dough, stretching it to fill the pan as much as possible without tearing it, then cover with plastic wrap and let it rest for another 10-15 minutes.
Final Rise: Preheat your oven to 450°F (232°C). While that heats, allow the dough to rise once more.
Dimple and Drizzle: Drizzle 2 tablespoons of olive oil over the dough. Use your fingers to dimple the surface, pressing down to the bottom of the pan. Sprinkle with 1 teaspoon (15 grams) fresh rosemary and some of the additional grated Parmesan cheese.
Bake: Place in the oven and bake for 22-25 minutes, or until the top is golden brown and fragrant. Brush the top with the remaining 1 tablespoon (12 grams) of olive oil and sprinkle with coarse salt.
Cool and Serve: Allow the focaccia to cool completely before slicing. If desired, sprinkle additional Parmesan cheese on top before serving. Enjoy your homemade creation fresh!

Storing & Reheating

Keep any leftover focaccia bread wrapped at room temperature for up to three days. If you want to prolong the life of your focaccia, store it in the refrigerator in an airtight container for up to a week. Alternatively, you can freeze it for up to three months. To refresh it, simply reheat in a 350°F (175°C) oven for about 10 minutes to restore its crispiness.

Chef’s Helpful Tips

Avoid Over-kneading: This dough is meant to be gently handled. Knead just enough to combine ingredients and release air bubbles.
Temperature Matters: Make sure your water is warm, but not hot, to prevent killing the yeast.
Condition the Dough: If the dough feels too sticky, you can add a sprinkle of flour during handling.
Taste Test: Feel free to adjust rosemary and cheese according to your preference; more cheese can bring a delightful cheesiness.
Plan Ahead: This bread can be made in advance; simply cover it tightly in plastic wrap and store it in the fridge after the first rise. Let it come to room temperature before proceeding with baking.

This Rosemary Parmesan Focaccia Bread is a fantastic addition to your cooking repertoire. With its crisp exterior and soft, chewy interior, it’s destined to become a cherished favorite in your household. Don’t hesitate to play with the flavors—maybe add some sun-dried tomatoes or olives next time you make it! Watching it bake and enjoying that first warm slice is pure bliss. Happy baking!

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour offers more structure due to its higher protein content, all-purpose flour will work as well. Just be aware that the texture might be a bit softer, but still delicious!

How can I store leftover focaccia?

Wrap leftover focaccia in plastic wrap and keep it at room temperature for up to three days. For longer storage, place it in an airtight container in the refrigerator for up to a week or freeze it for up to three months.

Can I make this focaccia ahead of time?

Yes! You can prepare the dough a day in advance. After the first rise, cover it tightly with plastic wrap and refrigerate. Allow it to come to room temperature before resuming with the dimple step and baking.

What can I add to the focaccia?

Focaccia is wonderfully versatile! Add toppings like olives, sun-dried tomatoes, or even some caramelized onions for a gourmet twist. Just remember not to overload it, so it bakes well!

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