rosemary sea salt and garlic parmesan focaccia


Sometimes the things I make don’t come out the way I had intended.

fresh from the oven

Not that this focaccia came out badly.  It was delicious, but the texture was more like a  fluffy white bread than the chewy, flavorful focaccia I was looking for.  I was surprised, because this recipe came from the dear departed Gourmet (may it rest in peace), which makes me feel like I must have screwed something up.

that's quite a rise

That’s the only reason I’m sharing this – well, also because it’s still delicious with some olive oil, but because maybe if you give it a shot you’ll get something a little more focaccia-y than I did.  I’m thinking next time I’ll try a longer rising time – this baby has a lot of yeast, and the fairly quick (and single) rise doesn’t give flavor a lot of time to develop.

sprinkle some

and sprinkle some more

But you can’t go wrong with garlic, Parmesan, and rosemary, so I say give it a shot.  And keep some good olive oil and sea salt nearby.

golden and lovely



Basic Focaccia Dough

Adapted from Gourmet

For dough:

two 1/4-ounce packages (5 teaspoons) active dry yeast

1 teaspoon sugar

2 cups warm water (105°‐115° F.)

1 tablespoon table salt

about 5 1/2 cups all-purpose flour

1/3 cup olive oil

2 tablespoons cornmeal

For flavored focaccie:

2 teaspoons minced fresh thyme leaves

1/4 cup olive oil plus a tablespoon or two for brushing

1 tablespoon garlic, minced

1/2 cup coarsely grated Parmesan

coarse salt for sprinkling

For basic dough:
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir 1/3 cup olive oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.  [*Alli’s note: I don’t have a KitchenAid (I know, first world problems) so I did this by hand and it came out fine.]

Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.

Transfer dough to a lightly floured surface and divide in half. If using, knead rosemary into one half.   Knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.

Preheat oven to 450° F.

Oil two 13- by 9-inch baking pans {*Alli’s note: I used cookie sheets and went free-form] and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.

Sautee 1/4 cup olive oil with garlic.  Set aside.

If using, brush plain dough with garlic oil; sprinkle with Parmesan and a pinch of coarse salt.  Brush rosemary dough with plain olive oil and sprinkle with more rosemary and sea salt.   With lightly oiled fingertips, make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.


One thought on “rosemary sea salt and garlic parmesan focaccia

  1. Clay

    You can say it didn’t turn out like you intended but I can attest to the fact that it was still delicious, even without any olive oil!

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