Rosemary Parmesan Focaccia Bread

Focaccia BreadI don’t know about you, but when we go to a good sandwich place, I always go for the focaccia bread.  My favorite sandwich in the world is made on this kind of bread (I will be posting it next week!).  Focaccia bread is really tasty for sandwiches but it is also SOOO good cubed up and used for dips.  We love dipping it in olive oil mixed with some yummy spices or dipping in spinach artichoke dip or soup.

Rosemary Parmesan Focaccia Bread

Rosemary Parmesan Focaccia Bread

Ingredients

  • 2 cups really warm water
  • 2 packets yeast
  • 1 1/2 Tbsp. sugar
  • 1 1/2 Tbsp. salt
  • 2 Tbsp. olive oil
  • 4 cups flour
  • rosemary
  • grated parmesan cheese

Instructions

  • In a large mixing bowl dissolve the yeast in the warm water, along with the sugar. Once it becomes frothy, add the salt, oil, and flour. Stir until thoroughly mixed. Cover bowl and let raise for 1 hour. Sprinkle a working surface with flour and knead until you can handle the dough without it being too sticky. Place round loaf onto a cookie sheet or pizza pan and press down into a large flat circle. Cover the dough again and let it raise until double in size, about 1 hour. Punch holes all over the dough with your fingers. Brush the surface generously with olive oil, the sprinkle generously with parmesan cheese and rosemary. Bake at 350 for 20 to 30 minutes, or until lightly browned all over the surface. Let bread cool before slicing.
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Comments

  1. If you substituted whole wheat flour for the flour, is there any other substitutions/additions to be made?

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