The flavor combinations for focaccia are endless, you can put any toppings want. In this recipe, rosemary and parmesan cheese are used for toppings. Made with the same dough as ciabatta, you can have it crusty and chewy or thin and crisp. This flat oven-baked bread can be served as appetizer, table bread or snack. Traditionally, it is seasoned with olive oil, salt and herbs but can be topped also with vegetables, cheese, meat and seafoods.
- Oven – preheat to 425°F
- Stand mixer with paddle and dough hook
- Digital kitchen scale
- 18” by 13” half-sheet pan
- Large bowl
- Medium bowl
- Baking stone – preheat to 425°F
- Servings: 4
- Preparation Time: 15H
- Cooking Time: 2H40M
- Total: 17H40M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 6⅖ oz all purpose flour
- 8 oz water
- ⅛ tsp instant or rapid rise yeast
- 10 oz all purpose flour
- 1 tsp instant or rapid rise yeast
- 1½ tsps salt
- 3½ oz extra-virgin olive oil
- 5 oz water
- 2½ oz whole milk
- 1 tsp sugar
- All of the starter (above)
- 1 oz extra-virgin olive oil
- Fresh rosemary sprigs, chopped
- Parmesan cheese, grated
- Coarse salt
STARTER: Stir all ingredients in a medium glass bowl until fully combined, cover with plastic wrap, and let stand overnight or up to 15 hours.
DOUGH: Place the flour, salt, sugar and yeast into the stand mixer bowl, whisk. Stir 1 oz olive oil, water and milk into the sponge, mix until fully combined.
Add sponge mixture into the flour mixture and beat using the paddle at low speed until well blended for about 2 minutes. Turn to medium low speed and continue mixing for about 5 minutes.
Change to dough hook, knead at low speed for 2 minutes. Then turn to medium low speed, knead for another 2 to 5 minutes or until dough is soft, smooth and elastic.
Transfer the dough to a large glass bowl coated with ½ oz olive oil, turn the dough so it’s coated with olive oil. Cover with plastic wrap, let rise for 30 minutes.
Coat dough with ½ oz olive oil then fold the towards the center 8 times changing the angle at every fold, cover and let rise for 30 mins. After 30 minutes, repeat the process, cover and let rise for 30 minutes.
At the end of the rest cycle of 1½ hrs, the dough should be puffy and well risen. Drizzle 1 oz olive oil over the greased baking sheet. Turn the dough onto the pan and gently spread and pat it out to the edges. Cover and let rise for 30 minutes.
Sprinkle rosemary on top of the dough. Press down firmly into the dough with your fingertips to make irregular spaced dimples. Cover and let rise for about an hour or until puffy. When ready to bake, drizzle the dough with 1 oz olive oil and sprinkle with coarse salt (and/or pepper) to taste.
While the dough is rising, preheat oven to 425°F, place baking stone on the middle or lower-middle rack. Place the baking sheet onto the baking stone. Bake for 20 minutes or until golden brown in color.
Remove the Foccacia from the oven and sprinkle with grated parmesan. Return to the oven and bake for 5 minutes more. Remove from the oven and let cool on a rack.