Easy Focaccia

    1 hour 45 mins

    Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.

    293 people made this

    Serves: 15 

    • 1 1/2 cups (180g) bread flour
    • 1 1/2 cups (180g) plain flour
    • 2 teaspoons salt
    • 1 tablespoon caster sugar
    • 1 (8g) package instant yeast
    • 1 1/3 cups (350ml) warm water (45 degrees C/110 degrees F)
    • 3 tablespoons (45ml) extra virgin olive oil, divided
    • 2 tablespoons chopped fresh rosemary
    • 2 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:25min  ›  Extra time:1hr proofing  ›  Ready in:1hr45min 

    1. In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
    2. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
    3. Punch the dough down. Use 1 teaspoon of the oil to coat a baking tray, and place the dough on the baking sheet. Gently press the dough out to about 1.5cm thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 4cm intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
    4. Turn on the oven to 190 degrees C (375 degrees F). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

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    Reviews in English (250)


    This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-)  -  16 Feb 2005  (Review from Allrecipes US | Canada)


    This is a wonderful recipe, but when I punched down the dough, I added Italian spice and parm to it so it was in the bread. This prevented the spices from darkening on top. I serve it with a plate of balsamic vinegar and olive oil for dipping...mmmm! I recommend this to everyone.  -  27 Mar 2002  (Review from Allrecipes US | Canada)


    One thing: you can use a glass or metal bowl to mix this bread, doesn't really have to be stoneware. This is a good, basic focaccia.  -  14 Feb 2001  (Review from Allrecipes US | Canada)