Focaccia bread is such a simple, rustic and amazing thing to make from scratch. In my opinion, store bought bread can never really stack up to homemade, and focaccia bread is no exception. This rosemary parmesan focaccia bread is made with just a few easy steps. It is soft with crisp edges and has just the right amount of parmesan, salt, rosemary and olive oil on top. Serve this with anything from a fresh, crispy salad to a hearty bowl of pasta or use it to make a fantastic sandwich. This bread may be the star of the show at your next dinner!
Tips for making this recipe:
- In the first step of this recipe, if your mixture does not foam, throw it out and start again. This step is simply just a test to ensure that your yeast is live. If it does not foam, your dough will not rise.
- If your dough seems a little too sticky, add some more flour a little at a time. Take your time and add more slowly so you do not go overboard!
- ALWAYS work on a floured surface! This will save you from a sticky messy situation.
- Be generous with your toppings! Focaccia on its own is pretty basic, the herbs, oils, cheeses or other seasonings are what takes it to the next level.
- Go ahead and add any of your favorite toppings. I like mine pretty simple with the parmesan, salt, rosemary and oil, but any herbs or cheeses that you love will work great.
Products I recommend for my Rosemary Parmesan Focaccia Bread:
I would love to hear what you think of this recipe. Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!
Rosemary Parmesan Focaccia Bread
- ¼ package active dry yeast
- 1 tsp granulated sugar
- 1 cup warm (not hot) water
- 3 cups all purpose flour
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 tbsp olive oil plus more for bowl
- 4 tbsp olive oil
- ⅓ cup parmesan cheese grated
- 2 tsp kosher salt
- 1 tbsp rosemary
- In the bowl of your stand mixer, combine the yeast, sugar and warm water. Allow to sit for approximately 5 minutes, or until it starts to become foamy.
- Add the flour, garlic powder, salt and olive oil. Using the dough hook for your mixer, mix until the ingredients have become a cohesive ball. Remove the dough from the mixer and knead a couple times. Coat the inside of the mixing bowl with olive oil, put the dough back in the bowl and roll it around to coat it with oil. Cover the bowl with plastic wrap and allow it to sit until doubled in size (about 30 minutes in a warm spot).
- After the dough has doubled in size, line a large baking stone or sheet with parchment paper. Place the dough on the parchment lined baking sheet and spread it out to fill the baking sheet using the heel of your hand. Cover and let rise for approximately 20 more minutes.
- Preheat the oven to 400°. Uncover the dough and use the tips of your fingers to make indentions all over. Drizzle with olive oil and sprinkle the cheese, salt and rosemary on top. Bake in the preheated oven for approximately 25 minutes.
If you like this recipe, you may also like my garlic knots, barbecue chicken pizza, alfredo sauce or my rigatoni bolognese.
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