Michael’s Focaccia Bread
Course: BreadCuisine: ItalianPrep Time
20 mins
Cook Time
20
minutesAdditional Time
30
minutesTotal Time
1 hr 10 mins
Servings
12
Yield
1 (10×15-inch) loaf
Ingredients
1 tablespoon — honey
2 cups — warm water
1 tablespoon — active dry yeast
1 tablespoon — kosher salt
1 tablespoon — extra-virgin olive oil
½ cup — diced onion
5 cups — all-purpose flour, or as needed
3 tablespoons — extra-virgin olive oil
2 tablespoons — fresh chopped rosemary
¼ cup — freshly grated Parmesan cheese
1 tablespoon — kosher salt
Directions
- Dissolve honey in warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until yeast softens and begins to foam. Stir in 1 tablespoon salt, 1 tablespoon olive oil, onions, and flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
- Preheat the oven to 415 degrees F (215 degrees C).
- Place dough onto oiled baking sheet and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes.
- Bake in preheated oven 20 minutes until golden brown.
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