Rosemary Parmesan Focaccia Bread

Ingredients

• 1 1/2 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
• 1/4 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

Instructions

1. 1

   In a large bowl, combine warm water, olive oil, and yeast. Let sit for a few minutes while prepping other ingredients.

2. 2

   Add flour, salt, sugar, and cheese; stir to make a wet, shaggy dough. Cover with plastic wrap and let it rise until doubled, about 2-3 hours depending on room temperature.

3. 3

   (Optional, but recommended) During the first hour of rising, stretch and fold the dough every 15 minutes, four times total. Gently grab one edge and fold it over; rotate the bowl a quarter turn and repeat until all edges are done. Cover with plastic wrap for remaining rise time.

4. 4

   Gently press and knead the dough in the bowl a few times to release bubbles.

5. 5

   Grease a 9 x 13 pan with 1 tablespoon of olive oil. Dump the dough in and stretch it to the edges as much as possible. Cover and let sit for 10-15 minutes, then stretch again.

6. 6

   Cover with plastic wrap and let it rise again while the oven preheats to 450°F.

7. 7

   Drizzle 2 tablespoons of olive oil over the dough and dimple it with your fingers. Sprinkle with rosemary and parmesan cheese.

8. 8

   Bake for 22-25 minutes until golden brown on top. Brush with remaining tablespoon of olive oil and sprinkle with salt. Let cool completely before slicing, adding extra parmesan cheese on top if desired.

9. 9

   Focaccia is best consumed the day it is made but can be wrapped and kept at room temperature for a few days.