Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

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  • Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

  • Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. 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 the rosemary and the 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, 20 to 25 minutes.

  • Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Nutrition Facts

127 calories; 3.3 g total fat; 1 mg cholesterol; 321 mg sodium. 20.6 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (241)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2005
This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-) Read More
(103)

Most helpful critical review

Rating: 3 stars
11/26/2011
Taste is OK. 375 is too low however after 30 minutes it wasn't close to being cooked. I would suggest more 425-450. I would definitely add some roasted garlic on top. Read More
(4)
302 Ratings
  • 5 star values: 224
  • 4 star values: 60
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/16/2005
This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-) Read More
(103)
Rating: 5 stars
02/16/2005
This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-) Read More
(103)
Rating: 5 stars
04/07/2003
This is a wonderful recipe but when I punched down the dough I added Italian spice and parm to it so it was in the bread. This prevented the spices from darkening on top. I serve it with a plate of balsamic vinegar and olive oil for dipping...mmmm! I recommend this to everyone. Read More
(50)
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Rating: 4 stars
06/20/2003
One thing: you can use a glass or metal bowl to mix this bread doesn't really have to be stoneware. This is a good basic focaccia. Read More
(47)
Rating: 5 stars
03/28/2003
I didn't have the olive oil I didn't let it raise twice & I didn't use the rosemary on top - used garlic & italian seasoning. IT WAS GREAT!!! My mind is spinning with the things I can use this recipe for - bread sticks that taste like Monical's for one!! Great Jack! Read More
(40)
Rating: 5 stars
03/25/2005
It was great! As I always recommend it doesn't hurt to add a little REAL garlic to both the dough and the topping. I serve with garlic butter. In a small skillet heat 2 tbs olive oil over medium heat. Add 3 cloves of garlic 1/2 tsp salt and 1 tsp pepper and cook sizzling gently for about 2 min. stirring occasionally. The garlic should soften and become fragrant but not brown. Put 1/4 cup unsalted butter in a small bowl and pour the oil and garlic over it. Blend until smooth enough to spread evenly. Read More
(36)
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Rating: 5 stars
07/22/2006
The best Italian bread recipe I've ever made. I made it with all purpose flour & had to add an additional 1/2 cup; I followed What A Dish's suggestion & proofed the yeast in the warm water & sugar then added the dry ingredients & oil; I sauteed 1/2 cup onions in butter & drizzled them over the shaped dough which I let rise in and baked in a large cast iron skillet. Next time I'll spread it out on a baking sheet because it was pretty thick. The taste was fantastic. Another reviewer suggested that the bread is bland but left out the parmesan. I would definitely add the parmesan as per the recipe--it enhances the subtle flavor of the bread and certainly make it appear even more appetizing (see the picture!) This is on my permanent keeper list. Read More
(34)
Rating: 5 stars
10/20/2003
This focaccia is truly delicious. I topped it with white cheddar and chopped jalapenos. The "hot water in a cold oven" trick seems to be the key to getting it really tender and moist. I left the water in the oven even as focaccia was baking. Read More
(25)
Rating: 5 stars
06/20/2003
I was searching for a recipe to make the same delicious focaccia that they serve with ceasar salad in the restaurants and this recipes FAR exceeded my expectations. Truly delicious! I used dried rosemary and added it to the flour mixture right from the start along with an italian spice mix and a couple cloves of crushed garlic this made the bread very flavourful and aromatic! Yummy! My 3 year old even loves it! Read More
(24)
Rating: 5 stars
03/28/2003
Wonderful impressive easy. It will help you win friends and influence people. This is a delicious appetizer or snack when you top it with caramelized red onions and crumbled Gorgonzola cheese. Read More
(21)
Rating: 3 stars
11/26/2011
Taste is OK. 375 is too low however after 30 minutes it wasn't close to being cooked. I would suggest more 425-450. I would definitely add some roasted garlic on top. Read More
(4)