Description
Homemade lemon, rosemary, and parmesan focaccia brings Italian bakery magic to home kitchens. Fragrant herbs, zesty citrus, and salty cheese create a delightful bread perfect for sharing with friends and family.
Ingredients
Scale
- 3 ½ cups (875 ml) all-purpose flour
- 1 ¼ cups (296 ml) warm water
- ¼ cup (60 ml) olive oil
- 1 packet (2 ¼ tsps/7 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt
- 1 tbsp (3 g) fresh rosemary, finely chopped
- Zest of 1 lemon
- ¼ cup (25 g) grated Parmesan cheese
- Coarse sea salt
- Additional olive oil (for drizzling)
- Additional rosemary (for topping)
- Additional Parmesan cheese (for topping)
Instructions
- Yeast Activation: Dissolve yeast in warm water, allowing the mixture to foam and develop for 5-7 minutes, creating a lively fermentation base.
- Dough Formation: Blend flour and salt in a large bowl, then integrate activated yeast, olive oil, rosemary, lemon zest, and Parmesan to form a unified dough mixture.
- Kneading Process: Work the dough on a floured surface or with a stand mixer, developing a smooth, elastic consistency through vigorous manipulation for 6-8 minutes.
- Primary Fermentation: Transfer dough to an oiled bowl, cover, and let rise in a warm, sheltered area until volume doubles, approximately 1-1.5 hours.
- Pan Preparation and Shaping: Grease a rectangular baking pan, gently spread the risen dough evenly, creating a rustic, textured surface.
- Flavor Enhancement: Drizzle olive oil across the dough, creating signature dimples with fingertips. Garnish with rosemary sprigs, Parmesan, sea salt, and optional lemon zest.
- Final Proofing and Heating: Allow a brief second rise for 20-30 minutes while preheating the oven to 400°F (200°C), promoting a light, airy texture.
- Baking and Transformation: Bake until the focaccia achieves a golden-brown exterior with crisp edges, typically 20-25 minutes.
- Serving Suggestion: Cool briefly, slice, and present warm or at room temperature with a side of premium olive oil for dipping.
Notes
- Maximize Yeast Activation: Ensure water temperature is lukewarm (110-115°F) to activate yeast perfectly without killing it, creating a frothy and alive starter for optimal dough rising.
- Knead with Precision: Develop gluten thoroughly by kneading 6-8 minutes, creating elasticity and ensuring a soft, airy focaccia texture with consistent crumb structure.
- Dimpling Technique: Press fingertips firmly but gently into dough surface, creating signature focaccia wells that capture olive oil and enhance crispy, golden exterior when baked.
- Customize Flavor Variations: Experiment with alternative herbs like thyme or oregano, swap Parmesan with feta, or add roasted garlic for personalized gourmet twists on classic focaccia recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 0.5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 2 mg