Parmesan and rosemary add a delicious flavor and aroma to this soft chewy bread
Prep Time
40 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Stir together both flours and salt in a large
stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act
about 5 minutes.
Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon
gradually widening the are you are stirring to incorporate all the flour.
Turn dough out onto a floured surface
and knead just until smooth. Keep the dough soft.
Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl
turning once to oil the top. Cover and let rise until doubled
30 to 45 minutes.
Grease a baking sheet with 1 teaspoon oil.
Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size
20 to 25 minutes.
Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top
20 to 25 minutes. Remove from the pan
and cool on a wire rack. Serve warm.
Editor's Note:
In addition to its different name
the magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.
