Rosemary Parmesan Focaccia Bread

Rosemary Parmesan Focaccia Bread is more than just a simple loaf; it’s a warm invitation to gather at the table, share stories, and indulge in the heavenly aroma of freshly baked bread. The golden crust, crisp and flavorful, gives way to a soft, airy interior with flecks of real rosemary and sharp Parmesan cheese bursting with savory goodness. Each bite transports you to a quaint Italian bakery, bringing a little slice of the Mediterranean to your kitchen.

I first encountered Rosemary Parmesan Focaccia Bread during a family gathering, where it was served warm, with a sprinkle of coarse sea salt and a drizzle of olive oil. As I pulled apart a piece, I could barely contain my excitement; the texture was inviting, and the aroma was intoxicating. I knew right then that I had to recreate this masterpiece at home. This recipe is your ticket to an easy, crowd-pleasing bread that takes less time and skill than you might think. It’s hearty yet elegant and perfect for any occasion. Trust me; you’re going to want to make this.

How to Make Rosemary Parmesan Focaccia Bread

1. Combine the Mixture: In a large bowl, combine 1 ½ cups warm water, 1 tablespoon olive oil, and 2 teaspoons active dry yeast. Let it sit for about 5 minutes until it becomes foamy, signaling that your yeast is happy and alive.
2. Make the Dough: Add in 3 cups bread flour, 2 teaspoons salt, 2 tablespoons granulated sugar, and ¼ cup grated Parmesan cheese. Stir this mixture until it forms a wet, shaggy dough.
3. First Rise: Cover the bowl with plastic wrap and let it rise at room temperature for about 2-3 hours until doubled in size. If you have the time, stretch and fold the dough every 15 minutes during the first hour; this helps develop gluten and creates a better texture.
4. Prepare for Pan: After the dough has risen, gently press and knead it a few times in the bowl to release some bubbles.
5. Grease the Pan: Grease a 9 x 13-inch pan with 1 tablespoon of olive oil. Gently dump the dough into the center and use your fingers to stretch it out, working towards the edges. Cover and let it rest for another 10-15 minutes before stretching it again.
6. Preheat Oven: While waiting, preheat your oven to 450°F (232°C).
7. Add Toppings: Once the dough has relaxed, drizzle 2 tablespoons of olive oil over the top. Use your fingers to dimple the surface, pressing down until you reach the bottom of the pan. Sprinkle the remaining teaspoon of fresh rosemary and 1-2 tablespoons of grated Parmesan cheese on top.
8. Bake: Place the pan in the oven and bake for 22-25 minutes until the top is golden brown. At this point, the bread should be fragrant and rustic in appearance.
9. Finishing Touches: After baking, brush with the remaining 1 tablespoon of olive oil and sprinkle with coarse salt. Allow it to cool completely before slicing. For a final touch, add extra Parmesan cheese if desired.

Focaccia is best enjoyed fresh but can be stored wrapped at room temperature for a couple of days.

Storing & Reheating

Wrap any leftover focaccia in plastic wrap or place it in an airtight container and keep it at room temperature for up to 3 days. If you’d like to store it longer, consider freezing it for up to 3 months. To reheat, simply pop it in an oven preheated to 350°F (175°C) for about 5-10 minutes until warmed through. This will help bring back its crispiness.

Whether you’re serving it with a warm bowl of soup, slathering it with butter, or enjoying it all on its own, this bread is bound to impress. It’s an experience in baking that everyone should try at least once.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour yields a chewier texture with better rise, all-purpose flour can also work in this recipe. Just keep in mind the end result may be slightly more tender.

How do I know when my focaccia is done baking?

Look for a deep golden-brown top, and when you tap it gently, it should sound hollow. The edges should be lightly crisp, and the dimpled spots should be slightly golden.

What can I pair with this focaccia?

Rosemary Parmesan focaccia pairs beautifully with olive oil and balsamic vinegar for dipping. It’s also fantastic alongside soups, salads, or as a base for sandwiches.

Can I add different flavors or toppings?

Definitely! Feel free to experiment with toppings such as olives, sun-dried tomatoes, or different cheeses. Just remember to adjust baking time if you add ingredients that require cooking.

Enjoy the process of making this Rosemary Parmesan Focaccia Bread and don’t hesitate to let your creativity shine!

More CAKES Recipes

• Banana Split Dump Cake
• Pineapple Cake
• Valentine Eggless Cheesecake
• Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
• Berries and Cream Cake

📖 Recipe Card

Rosemary Parmesan Focaccia Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: BREADS
• Method: BAKING
• Cuisine: ITALIAN

Print Recipe

Pin Recipe

---

Description

This Rosemary Parmesan Focaccia Bread features an irresistible flavor and a soft, chewy texture. It’s made simply with bread flour, fresh rosemary, and a touch of parmesan cheese, making it perfect for a quick dinner or as a delightful addition to any meal. Enjoy this homemade bread that’s easy to prepare and packed with flavor!

---

Ingredients

Scale 1x2x3x

• 1 ½ cup (340 grams) water
• 1 tablespoon (12 grams) olive oil
• 2 teaspoons (6 grams) active dry yeast
• 3 cups (390 grams) bread flour
• 2 teaspoons (10 grams) salt
• 2 tablespoons (9 grams) granulated sugar
• 1 teaspoon (15 grams) fresh chopped rosemary
• ¼ cup (15 grams) grated parmesan cheese
• 4 tablespoons (48 grams) olive oil, divided
• 1 teaspoon (15 grams) fresh chopped rosemary
• 1–2 tablespoons (8 grams) grated parmesan cheese, plus extra for sprinkling after baking
• coarse or flaky salt, for sprinkling after baking

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, combine warm water, olive oil, and yeast. Let sit for a few minutes while prepping other ingredients.
2. Add flour, salt, sugar, and cheese; stir to make a wet, shaggy dough. Cover with plastic wrap and let it rise until doubled, about 2-3 hours depending on room temperature.
3. (Optional, but recommended) During the first hour of rising, stretch and fold the dough every 15 minutes, four times total. Gently grab one edge and fold it over; rotate the bowl a quarter turn and repeat until all edges are done. Cover with plastic wrap for remaining rise time.
4. Gently press and knead the dough in the bowl a few times to release bubbles.
5. Grease a 9 x 13 pan with 1 tablespoon of olive oil. Dump the dough in and stretch it to the edges as much as possible. Cover and let sit for 10-15 minutes, then stretch again.
6. Cover with plastic wrap and let it rise again while the oven preheats to 450°F.
7. Drizzle 2 tablespoons of olive oil over the dough and dimple it with your fingers. Sprinkle with rosemary and parmesan cheese.
8. Bake for 22-25 minutes until golden brown on top. Brush with remaining tablespoon of olive oil and sprinkle with salt. Let cool completely before slicing, adding extra parmesan cheese on top if desired.
9. Focaccia is best consumed the day it is made but can be wrapped and kept at room temperature for a few days.

---

Notes

For a fluffier texture, stretch and fold the dough during the first hour of rising.
Make sure to use warm water to activate the yeast effectively.
You can add other toppings like olives or sun-dried tomatoes for extra flavor.

---

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 1g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg

More CAKES Recipes

Buttery Coffee Cake

Chocolate Chip Cookie Ice Cream Cake

Banana Split Dump Cake

Perfect Peach Cake

Mixed Berry Crisp