Rosemary Parmesan Focaccia is a very easy, flexible, and forgiving recipe. A great loaf for a beginner to the world of Artisan Breads when you really want to surprise your family and friends. This loaf is perfect served along-side soups and stews, salads, and pasta dishes.
So even if you don’t have much experience with yeast breads, you’ll find that this one will perform every time. You may substitute whatever cheese complements the dish you’ll be serving. So go ahead, switch it up. You can use almost any grated hard cheese, or even crumbled blue cheese.
Try adding finely chopped red onion, sun dried tomatoes, olives, herbs, mushrooms.
11/4 cups warm water
2 1/4 teaspoons active dry yeast
4 cups unbleached all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
3 tablespoons vegetable oil
Oil for brushing the top of the dough:
Extra-virgin olive oil
In a large mixing bowl combine the all-purpose flour, yeast, and 1/2 teaspoon salt. Stir until completely blended.
To the flour mixture, add the olive oil, vegetable oil, and water. Mix until the mixture becomes a soft dough ball.
Turn the dough onto a lightly floured surface and knead for about 5 minutes. The dough is ready when it is smooth and elastic.
Place the dough into a large lightly oiled bowl turning the dough to coat all sides with oil.
Cover with a warm damp cloth and place in a warm draft free place. Allow the dough to rise between 30 to 40 minutes. Dough should be at least double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Preheat your oven to 450 degrees F.
Lightly oil a 15-inch x 10-inch baking sheet.
Place the dough in the prepared baking pan and use your hands to stretch it to fit.
Lightly brush the dough with extra-virgin olive oil all the way to the edges.
3 tablespoons fresh rosemary, rinsed, dried, and finely chopped (you may also use dried rosemary)
2 cloves garlic, finely chopped
1/4 cup freshly grated parmesan cheese
coarse salt to taste
freshly ground black pepper to taste
Sprinkle dough evenly with the rosemary, garlic, shredded Parmesan cheese, coarse salt, and freshly ground black pepper.
I used rosemary, garlic, shredded Parmesan cheese, olives, coarse salt, and freshly ground black pepper.
Bake the Rosemary Parmesan Focaccia at 450 degrees F for 20 to 25 minutes, or until golden brown.
Remove the loaf from the oven and place onto a cutting board.
Serve this fragrant Rosemary Parmesan Focaccia warm, fresh from the oven.
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