When my daughter was in middle school I made focaccia for the first time, and she loved it. Sadly I don't think I've made it for her since then, and she is 38! I served this bread with our spaghetti dinner tonight, and I plan to make it for my daughter next time she visits.
I looked at tons of recipes before I decided on this one from Flavor the Moments. That it was billed as "one hour" and was baked in a cast iron skillet pulled my attention from the other recipes I had considered. I adapted Marcie's recipe just a bit by adding a first rise and by slightly changing a couple of ingredients, which are listed below.
Flavored with olive oil and rosemary, this loaf was fragrant and delicious, with a light texture and butter-crispy crust.
Rosemary Parmesan Focaccia
adapted from Flavor the Moment
3/4 cup warm water
1 tablespoon honey
2-1/2 teaspoons yeast
1/4 cup extra virgin olive oil, divided use
1-1/4 cups unbleached flour
1/2 cup while whole wheat flour
1-1/4 teaspoon kosher salt, divided use
2 teaspoons minced fresh rosemary, divided use
1 tablespoon grated Parmesan cheese
2 teaspoons melted butter
Mix warm water and honey and place in mixing bowl; sprinkle yeast over water and mix on low until dissolved. Let stand until foamy, about 5 minutes.
Add 1/2 cup white whole wheat flour, 1/2 cup unbleached flour, and 1 teaspoon salt; mix on low speed. Add 2 tablespoons olive oil and 1-1/2 teaspoons rosemary and mix until combined. Gradually add remaining flour 1/2 cup at a time, until dough pulls away from sides of bowl. Gradually add more flour if dough is sticky.
Place dough into lightly greased bowl, cover, and let rise 1 hour. Lightly oil 9 inch cast iron skillet.
Remove dough from bowl and place on lightly floured surface. Gently knead and press dough into shape of skillet. Place in skillet, cover, and allow to rise 20 minutes.
Preheat oven to 400 degrees. Combine 2 tablespoons olive oil, 1/4 teaspoon salt, Parmesan cheese, and 1/2 teaspoon rosemary. Brush olive oil mixture over dough. Dimple top of the dough using fingers. Bake 20 minutes, or until golden brown. Remove from oven and brush with melted butter. Cool slightly on wire rack and serve.
