Focaccia with Parmesan, Rosemary and Roasted Garlic
A delicious Italian bread loaf that's packed full of flavour including Parmesan cheese and smoky roasted garlic. This light, fluffy bread can be used in many different ways, from bread baskets to sandwiches and accompaniments to pasta dishes and soup.
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Servings: 16 Slices
Calories: 157kcal
Ingredients
- 500 g Strong White Bread Flour
- 10 g Dried Active Yeast
- 10 g Fine Sea Salt
- 1 tbsp Honey
- 30 ml Extra Virgin Olive Oil
- 320 ml Lukewarm Water
- 1 Head Large Roasted Garlic, or 2 small bulbs
- 80 g Parmesan Cheese
- 1 tbsp Dried Rosemary
- 1 tsp Maldon Sea Salt
- 1 tsp Black Pepper
- 2 tbsp Coarse Semolina
Instructions
- Place the flour into a large bowl.
- Add the fine sea salt to one side of the bowl and the yeast to the other.
- Add the honey and olive oil.
- Pour 3/4 of the water and begin to mix everything together.
- Slowly add the rest of the water and bring everything together to form a soft dough.
- On a lightly floured surface knead the dough well for 5-10 minutes until it becomes smooth and elastic.
- Lightly oil the bowl and place the dough back into it. Cover the bowl with a clean cloth and allow it to rest somewhere warm for 20 minutes.
- Finely grate the Parmesan cheese and set aside.
- Remove the roasted garlic cloves from their skins and mash together in a bowl using a fork.
- When the dough has rested tip it out onto a floured surface and press with your hands to create a flat disk shape.
- Spread oven 3/4 of the cheese and 3/4 of the garlic, fold the dough over to incorporate the ingredients fully into the dough and knead again for a couple of minutes to disperse the additions throughout the dough.
- Line a 20x30cm rectangular baking tin with greaseproof baking paper. Sprinkle the base with a little semolina flour or dried breadcrumbs.
- Lift the dough into the prepared tin and press it out so that it evenly reaches the sides of the tin.
- Drizzle the top with a little extra virgin olive oil and spread it over.
- Add the extra roasted garlic as evenly as possible so that you have little pockets of garlic.
- Crush th dried rosemary leaves briefly to release their flavour and sprinkle over the top along with the extra Parmesan, maldon seas salt and black pepper.
- Cover the focaccia again and leave it to rise somewhere warm for 1-2 hours.
- Preheat the oven to 200C (390F).
- Once risen, uncover the focaccia and place it in the oven for 25-30 minutes. You may need to turn the tin around halfway through to ensure it bakes evenly on both sides.
- Remove from the oven and lift from the tin.
- Place the baked focaccia on a wire rack and allow it to cool until you are ready to serve.
Recipe Notes
- For the best flavour, use fresh quality ingredients.
- Ensure the yeast is in date and hasn't been opened for more than six months.
- Knead the dough until it is smooth and elastic, don't rush the process.
- Kneading time may vary depending on the ambient room temperature.
- Baking time may vary a little, ensure the oven isn't turned up too high, otherwise the topping will brown too much before the middle of the loaf is baked fully.
Nutrition Estimate
Calories: 157kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 324mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.4mg