Rosemary Parmesan Focaccia Bread is packed with flavor and perfect for dipping in olive oil or as a side for soup or salad. Makes great sandwiches too!
Rosemary Parmesan Focaccia Bread
This Rosemary Parmesan Focaccia Bread is my go to whenever we go out to eat at a sandwich place. The woodsy Rosemary and buttery Parmesan cheese pair well together in a simple dough that bakes up to perfection and is really tasty for just about any sandwich. This is a fool proof bread recipe to try if you’re experimenting with baking. It’s the perfect side to so many soups and salads and also delicious cubed and served with dips.
Suggestions for this Recipe
- Fresh Rosemary is ideal for this recipe but if you only have dried herbs on hand, feel free to use them! You may just need to add a little bit more dried Rosemary to get the flavor that fresh would offer.
- Do yourself a favor and buy a block of Parmesan cheese for this recipe. Freshly grated Parmesan cheese is what dreams are made of; buttery, slightly tangy and tastes so much better than the powdered stuff you get at the grocery store.
- I like to use kosher salt for this bread, because the grains are slightly larger than table salt and offer a beautiful salty flavor.
- Opt for a really good quality olive oil. I’ve tried several brands and you can definitely tell a difference. I prefer extra virgin olive oil but any olive oil you have on hand will work.
What to Serve with Focaccia Bread
We love dipping it in olive oil mixed with some yummy spices or dip it in some of these delectable recipes:
- Hot Spinach Artichoke Dip
- Sun Dried Tomato and Artichoke Dip
- Melting Pot’s Spinach Artichoke Cheese Fondue
- Turkey Over Italy Sandwich
Or use it as the base for a delicious sandwich. Try some of my favorite sandwich recipes with this focaccia bread:
- Chicken Pesto Sandwich
- Cobb Salad Sandwich
- Turkey Bacon Avocado Panini Sandwich
- Avocado Bacon Sandwich
How to Make Rosemary Parmesan Focaccia Bread
- 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.