Rosemary Parmesan Focaccia

Yield 8-10 servings



  1. In a small bowl, mix the sugar into the warm water.  Lightly stir in the yeast and set the bowl in a warm place to rest for 15 minutes.
  2. In a large bowl, combine the two flours, the tablespoon of salt, ½ cup of the extra-virgin olive oil, and the frothy yeast mixture.  With your hands (or if you’re lucky, your fancy electric mixer), mix the ingredients together until the dough has formed a sticky ball.  Continue to knead the dough for about 15 minutes, until it becomes smooth and soft.  (If your dough gets dry, add a few drops of water.  If the dough seems very sticky, add in a bit of flour.)
  3. Ball up your dough and put it back into your kneading bowl.  Rub some of the remaining oil all over the dough ball.  Lightly cover the bowl with plastic wrap and place it in a warm place (such as an oven that is turned off) and allow it to rest until it is doubled in size, about 1 hour.
  4. After an hour, prepare a baking sheet by lining it with a piece of parchment paper.  Drizzle a bit of the remaining oil and spread it out evenly with your fingers.  Spread the dough out with your hands covering the baking sheet, making it fit to the pan.  Then use your fingers to poke holes all throughout the dough (don’t hold back here).  Cover the baking sheet with plastic wrap and place it in a warm place (the off oven again), and allow it to rest for another hour until it is doubled in size.
  5. Preheat oven to 400° F.  Drizzle the top of the bread with the remaining oil and sprinkle it with the chopped rosemary and grated Parmesan.  Season it all with salt and freshly cracked black pepper.
  6. Bake the dough for about 25 to 30 minutes, until the top is golden brown.  Make sure to rotate the pan halfway through baking to ensure even browning.  Remove the bread from the oven and allow it to cool for about 20 minutes before cutting and serving.  (Eat right away or freeze for later!)

Recipe by Unruly Bliss at