Rosemary, Parmesan and Sea Salt Focaccia
We like to pair our wine with almost anything and blogger Alexis Murphy has a fun and tasty baking project. So pull out your mixing bowl, chill a bottle of our La Crema Pinot Gris and let’s get our bake on!
My family loves focaccia.
Trips up to San Francisco, always mean a stop to see the “Focaccia Man” in North Beach, hoping that he hasn’t already sold out for the day. As a home cook I was a little afraid to attempt focaccia myself, but I was delightfully surprised how easy it was to make.
{Recipe follows photos}
This recipe has really simple ingredients…
… and was great excuse to get out my mixer’s dough hook that had never been used…
… having flour all over the counters made me feel like a very authentic bread baker.
Key step: Line a cookie sheet in parchment paper and drizzle with olive oil.
Spread the dough over the parchment paper with your hands and dent the dough with holes using your fingers, for that authentic focaccia look. Add a few more hours for the dough to rise …
… making the anticipation of the finished product all the sweeter. Place in a 400-degree oven for 20 minutes and …
Your creation is complete. Let it cool 15 minutes and dig in!
Remember to reward yourself with a glass of La Crema Pinot Gris. As you try your first bite …
… because we would never get into the wine while baking, right?
This recipe is part of an Easter-themed hostess gift post. See it here.
Rosemary, Parmesan and Sea Salt Focaccia
Author: Alexis Murphy
Recipe type: bread
Cuisine: Italian
Cook time:
Total time:
Serves: 8-10
Ingredients
- 1 ¾ cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups bread flour
- 1 ½ tablespoons sea salt, plus more for sprinkling on top
- ¾ cup extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- ½ cup shaved parmesan cheese
Instructions
- In a small bowl, dissolve the sugar into the warm water. Sprinkle yeast on top and stir slightly. Set aside to rest for at least 15 minutes until yeast is foamy.
- In bowl of electric mixer fitted with dough hook, combine flour, 1 ½ tablespoon salt, ½ cup olive oil and yeast mixture. Mix on low until ingredients are combined and the dough forms into a ball and come off of the sides of bowl. Then raise the speed of mixer to medium and kneed for about 8 minutes.
- Transfer dough to lightly floured surface and knead by hand a few times. Coat inside of same mixing bowl with a little olive oil to coat the sides and place dough back in, turning with your hands to coat dough with the oil. Lightly cover the bowl with plastic warap and cover with damp towel. Allow to rest about 1 hour until dough has doubled in size.
- Line a cookie sheet with parchment paper drizzled with olive oil. Place dough on the sheet and spread out evenly with hands to fit the pan. Use your fingers to poke dents in the dough (for that authentic focaccia look!). Cover lightly with plastic wrap and damp towel and allow to rest another hour.
- Preheat oven to 400 degrees. Drizzle top of bread with olive oil, sprinkle with rosemary, Parmesan and sea salt. Bake approximately 20 minutes (turning pan after 10 minutes) until top is golden brown.
- Let cool about 15 minutes and enjoy or store in an air tight container until ready to devour.
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