Focaccia: Rosemary & Parmigiano Reggiano

What's a girl to do on a lazy Sunday afternoon, oh I don't know- bake some bread? I guess I am just getting a little ahead of myself, seeing as my Viennoiserie class does not start until May. Its okay though, the practice can't  hurt.

 

There aren't many things better than freshly baked breads and with a little patience and the ability to carefully follow directions, you too can make your own.

 Focaccia is similar to pizza dough, but so much better. Fluffy, chewy, light, & airy and with an endless variety of toppings makes this bread an amazing snack, sandwich bread, or perfect with an entree. I chose to use a very classic rosemary topping on one loaf, and copious amounts of Parmesan cheese on the other loaf.

 Need ideas for what to do with all these delicious focaccia squares? How about some sliders, everything is better in "mini" anyway.

Focaccia [*I doubled this recipe]

(adapted from Epicurious)
- 1 packet active dry yeast
- 1 2/3 cup very warm water (105- 115F)
- 5 cups AP flour, plus more for sprinkling
- 1/4 cup extra virgin olive oil, plus 3 tbsp
- 1 tbsp finely chopped fresh rosemary
- 2 1/2 tsp table salt
- 1 tsp flaky sea salt
- 1/2 cup Parmesan cheese, coarsely shredded

For the dough: Pour the warm water into the stand mixer bowl you will use. Sprinkle the yeast over and let it sit for 5 minutes [*it should look creamy, and slightly foamy]

Add the flour, 1/4 cup of oil, and the table salt into the mixer, fitted with a paddle attachment and mix for about a minute until it comes together as a dough. [*For the parmesan dough, I added chopped rosemary to the dough, yum!]

Replace with the dough hook and beat the dough on high speed for 3-4 minutes until it looks smooth and does not stick to the sides of the bowl

Turn out onto a floured cutting board and knead in 1-2 more tbsp of flour.

Place ball of dough in an oiled bowl and cover with plastic wrap. Let rest in a warm area of the kitchen for 1 to 1 1/2 hours [It should double in size]

After the first rise, roll it onto an oiled baking sheet into the dimensions 15 x 10 x 1. Cover tightly with a kitchen towel and let rest for another hour [Once again, it should double in size]

Preheat oven to 425F. 
Make indentations with your fingers all over the top of the dough. Brush the dough with 3 tbsp of oil and top with either rosemary, parmesan or whatever topping you like. Sprinkle with the 1 tsp of sea salt

Bake for 20-25 minutes. Immediately place on cooling rack, and serve warm or at room temperature.

Delish!!