Parmesan + Rosemary Focaccia Bread

by Amy on 24 March 2013

Homemade Focaccia

today, i’m participating in a fun blogger event — the secret recipe club. how does it work? every blogger is secretly assigned another blog + chooses a recipe from that blog to make. on reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. fun, huh?

this month, i was assigned to rebekah’s blog. she has so many awesome recipes, amongst which was this fantastic focaccia, which I knew i had to try. i was absolutely thrilled with how it turned out – it has the perfect blend of a crunchy, flavorful exterior with a soft, airy interior. it was absolutely delicious while still warm out of the oven, paired with some fresh mozzarella. mmmm.

thank you to rebekah for introducing me to this fabulous bread, + to the secret recipe club for connecting me, yet again, with fantastic bloggers + amazing recipes!

Parmesan + Rosemary Focaccia Bread

makes about 20 pieces of bread, adapted from allrecipes, as seen on making miracles


1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons kosher salt
2 teaspoons dried italian seasoning
1 teaspoon garlic powder
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh rosemary
2 tablespoons grated parmesan cheese


In a large bowl, stir together the flours, salt, italian seasoning, + garlic powder. make a well in the center of the flour mixture. sprinkle the sugar + yeast into that well. carefully pour the water into the well. let stand until the yeast begins to act (turning frothy), about 5 minutes. pour 1 tablespoon of the oil into the well. with a wooden spoon stir the mixture in the center of the bowl. gradually widen the circle of stirring to take in all of the flour at the sides of the well.

turn out on a floured surface, + knead just until smooth. keep the dough soft. pour 1/2 teaspoon of the oil into a clean bowl. place the dough in the bowl, turning once to oil the top. cover + let rise until doubled, 30 to 45 minutes.

punch the dough down. use 1/2 teaspoon of the oil to coat a baking sheet, + place the dough on the baking sheet. gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 tablespoon 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 the rosemary + 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, 20 to 25 minutes.

turn on the oven to 375 degrees F (190 degrees C). bake the focaccia for 20 to 25 minutes, or until golden brown on top. remove from the pan, + cool on a wire rack. serve warm.

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{ 51 comments… read them below or add one }

51 Pamela @ Brooklyn Farm Girl April 29, 2013 at 7:26 pm

Adding this to the recipe to make the next time we have some Italian! This looks so yummy!

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