Parmesan Focaccia

Instructions

1. 1

   In a large bowl, combine warm water and yeast, then let sit for 5 minutes until foamy. Add flour and salt, stirring until a shaggy dough forms.

   Tip: Make sure the water is around 40°C for best yeast activation.

2. 2

   Knead the dough for 8-10 minutes by hand or 5 minutes with a mixer until smooth and elastic. Gradually incorporate 40 ml of olive oil during kneading.

   Tip: The dough should be slightly sticky but manageable.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 60 minutes until doubled in size.

   Tip: A warm, draft-free spot works best for rising.

4. 4

   Preheat the oven to 220°C. Transfer the dough to a greased 30x40 cm baking sheet and gently stretch it to fill the pan, creating an even layer.

   Tip: Let the dough rest for 10 minutes after stretching if it springs back.

5. 5

   Use your fingertips to create shallow dimples all over the dough surface, pressing down gently about 1 cm deep across the entire focaccia.

   Tip: These dimples are signature to focaccia and help trap the oil and toppings.

6. 6

   Drizzle the remaining 40 ml of olive oil evenly over the focaccia, ensuring it pools slightly in the dimples. Sprinkle Parmesan cheese, chopped rosemary, coarse sea salt, and black pepper over the top.

   Tip: Reserve some Parmesan for a final sprinkle after baking for extra cheesy flavor.

7. 7

   Bake for 20-25 minutes until the top is golden brown and the edges are crispy. The focaccia should sound hollow when tapped on the bottom.

   Tip: If the top browns too quickly, tent with foil for the last 5 minutes.

8. 8

   Remove from the oven and cool on a wire rack for 5 minutes before slicing. Serve warm or at room temperature.

   Tip: Focaccia is best enjoyed fresh but can be stored in an airtight container for 2 days.