Rosemary Parmesan Focaccia Bread
The rosemary and red pepper flakes add so much dimension while the Parmesan cheese and olive oil make it taste rich and hearty. The crust is crisp and the inside is perfectly moist and chewy.
Prep Time20 mins
Cook Time15 mins
Total Time2 hrs 35 mins
Servings: 1 loaf
- 1 cup warm water 100-110 degrees F
- 2 1/4 oz packet active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 1/4 cup olive oil plus additional to oil the pan
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons shredded Parmesan cheese
- coarse sea salt to taste
Measure water in a glass measuring cup. Stir in the yeast and sugar. Let rest for 5 minutes in a warm place. The mixture should be foamy, indicating that the yeast is activated. If it doesn't foam, discard it and start again.
Pour the water/yeast mixture in the bowl if a food processor. Add 1 cup of the flour as well as the salt and 1/4 cup of olive oil.Pulse several times to blend.
Add the remaining flour, rosemary, and red pepper flakes. Process the dough until it is smooth and elastic and pulls away from the sides of the bowl. Add in a teaspoon of flour or water at a time as needed to achieve the right consistency.
Let the dough rise in the covered food processor bowl in a warm place until the dough has doubled in size (about 1 hour.)
Remove the dough from the food processor and turn onto a lightly floured surface. Drizzle an 8x11 inch pan with olive oil and distribute evenly across the pan. Flatten the dough into the pan using your hands. Lightly coat the top of the dough with olive oil and use your fingers to create dimples in the dough. Sprinkle with the Parmesan cheese and coarse sea salt, if desired.
Cover the pan with plastic wrap and let the dough rise in a warm place for 45 minutes to an hour. While the dough is rising, start your pellet grill (or oven) and allow it to preheat to 400 degrees F.
Remove the plastic wrap from the pan and place in the center of your pellet grill or on the indirect side of your grill on top of an inverted metal baking dish. Bake for 15-20 minutes until the dough is golden in color and cooked through. Let the bread cool slightly before removing from the pan and slicing into wedges for serving.