Ingredients
Scale
- 3 1/2 cups all-purpose flour (I sometimes swap half for bread flour for extra chewiness)
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (around 110°F, warm to the touch but not hot)
- 2 teaspoons fine sea salt
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1 cup freshly grated Parmesan cheese (the good stuff makes a real difference)
- 2 teaspoons fresh rosemary, finely chopped (optional but highly recommended)
- Coarse sea salt or flaky salt, for sprinkling on top
Instructions
- Start by proofing the yeast: In a small bowl, combine the warm water with the active dry yeast. Stir gently and let it sit for about 5-10 minutes until foamy. This step always reminds me of watching bubbles form in my grandmother’s yeast jar, signaling that the magic was about to begin.
- In a large mixing bowl, whisk together the flour and sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
- Mix everything until a shaggy dough forms. Then, turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but be careful not to add too much—you want it soft, not stiff.
- Grease a large bowl with olive oil, place the dough inside, and turn it to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1 1/2 hours, or until it doubles in size. This rising time is where I often take a moment for myself—maybe a quick cup of coffee or a few deep breaths—because good bread requires patience.
- Once risen, transfer the dough to a well-oiled baking sheet (about 9×13 inches). Gently press and stretch the dough to fit the pan. Don’t worry if it resists a little—it will relax as it rests.
- Cover the dough again and let it rise for another 30 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- After the second rise, use your fingertips to dimple the surface of the dough all over. Drizzle a little more olive oil across the top, then scatter the grated Parmesan and chopped rosemary evenly. Finish with a generous sprinkle of coarse sea salt.
- Bake for 20-25 minutes or until the focaccia is golden and crisp on the edges. The smell at this point is irresistible—I’ve caught my kids sneaking into the kitchen just to inhale the aroma!
- Remove from oven and let cool slightly before slicing. This bread is best enjoyed warm, fresh out of the oven, but I’ll share how to keep it delicious a bit later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International