- ¾ cup warm water (100ºF – 110ºF)
- 1 tablespoon granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup olive oil, divided
- 2.5 cups all-purpose flour
- 1 cup grated parmesan cheese, divided
- 1 teaspoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- For serving: flakey sea salt
- In a large bowl, whisk together the water, granulated sugar, and active dry yeast. Set aside for 5 minutes, or until the yeast has bloomed.
- In another bowl, stir together the flour, ½ cup parmesan cheese, rosemary, garlic, and salt.
- Once the yeast has bloomed, whisk in ¼ cup of olive oil. Then, add the flour mixture and stir until a shaggy dough forms.
- Turn the dough out onto a clean surface and knead until the dough is smooth and elastic– about 5 minutes.
- Transfer the dough to a lightly oiled bowl and place it in a warm place to rise for two hours, or until it has doubled in size. Make sure to save the remaining olive oil and parmesan for later!
- Once the dough has risen, add the remaining ¼ cup olive oil to a quarter sheet pan. Transfer the dough to the pan and toss it to fully coat the dough with oil.
- Spread the dough until it fully fills the pan. Cover the pan and set it in a warm spot to rise again until it reaches the top of the pan– about 1 hour.
- Once the dough has risen, preheat your oven to 425F.
- Use your fingers to dimple the dough and create wells all over the focaccia. Then, sprinkle over the remaining parmesan.
- Bake for 20-22 minutes, or until the focaccia is golden brown around the edges.
- Remove from the oven and allow it to sit for 5 minutes before slicing. Serve with a drizzle of olive oil and a sprinkle of flake salt.
Tips & Notes
- Storage: Store any leftover focaccia in an airtight container at room temperature for up to two days.
Nutrition FactsServing Size: 1/8 Calories: 317 Sugar: 2 Fat: 18 Carbohydrates: 31 Fiber: 1 Protein: 7
Keywords: rosemary focaccia, focaccia bread, focaccia bread recipe