Recipes Bread Yeast Bread Recipes Flat Bread Recipes Easy Focaccia 4.7 (308) 246 Reviews 34 Photos Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread. Submitted by Jack D Updated on August 8, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 34 34 34 34 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 40 mins Total Time: 1 hr 20 mins Servings: 15 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 15 servings 1 ½ cups bread flour 1 ½ cups unbleached all-purpose flour 2 teaspoons salt 1 tablespoon white sugar 1 (.25 ounce) package instant yeast 1 ⅓ cups warm water (110 degrees F/45 degrees C) 3 tablespoons extra virgin olive oil, divided 2 tablespoons chopped fresh rosemary 2 tablespoons grated Parmesan cheese Directions Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour. Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes. Grease a baking sheet with 1 teaspoon oil. Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch. 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 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan 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 in size, 20 to 25 minutes. Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm. Editor's Note: In addition to its different name, the magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using. I Made It Print 361 home cooks made it! Nutrition Facts (per serving) 127 Calories 3g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 127 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 3% Cholesterol 1mg 0% Sodium 321mg 14% Total Carbohydrate 21g 7% Dietary Fiber 1g 3% Total Sugars 1g Protein 3g 7% Vitamin C 0mg 0% Calcium 13mg 1% Iron 1mg 7% Potassium 39mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.