By Jolene Goodman | Lake Panorama Times
This month, I share another recipe from my daughter, Samantha. She loves to make all kinds of bread. Few things make a kitchen feel more welcoming than the aroma of freshly baked bread, and parmesan garlic focaccia delivers that comfort in every bite. Golden and crisp on the outside yet soft and airy inside, this Italian favorite is elevated with the irresistible pairing of roasted garlic and nutty parmesan cheese. It is the kind of bread that feels special but is surprisingly simple to make at home. Serve as a side with soups and pastas, cut into squares for an appetizer board, or enjoy warm right out of the pan. Focaccia is versatile and crowd pleasing. The drizzle of olive oil, a sprinkling of herbs and the cheesy finish give it that bakery-style touch you will love sharing — or keeping all to yourself. Enjoy!
Parmesan Garlic Focaccia Bread
Ingredients:
- 1½ cups warm water (about 110°F)
- 1 tablespoon sugar
- 2¼ teaspoons instant yeast (1 packet)
- 4 cups flour
- 1½ teaspoons salt
- 1/3 cup extra virgin olive oil, plus more for greasing
- 3 cloves garlic, minced
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs or chopped rosemary
- Flaky sea salt
Directions
Combine warm water, sugar and yeast. Let sit for 5 minutes until foamy. Add flour and salt. Mix until dough forms. (It will be sticky.) With a mixer, kneed for 5-7 minutes or by hand for 8-10 minutes until smooth. Brush dough with olive oil and cover. Let rise 1-1.5 hours in a warm spot until dough has doubled. Heat 2 tablespoons olive oil with minced garlic until fragrant (about 1 minute) in a pan. Keep for later. Place dough in greased 9-inch by 13-inch pan. Gently press to corners. Let rest 10 minutes, then stretch. Cover and rise 30-45 minutes. Preheat oven to 425 F. With your fingers, dimple the dough all over. Brush with garlic oil. Then sprinkle parmesan cheese, herbs and sea salt on top of dough. Bake 20-25 minutes until golden brown. Cool 10 minutes in pan, then transfer to wire rack. Slice and serve warm. Store bread for two days at room temperature or freeze up to three months.
For the best results, follow these additional steps: Make sure your water is warm (110 F), not hot. For the best texture, let the dough rise completely. Use plenty of oil in your pan, as this will give your bread a crisp crust.
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.