Michael's Foccacia Bread

This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 249 Calories

Ingredients

• 1 tablespoon honey
• 1 tablespoon active dry yeast
• 2 cups warm water
• ½ cup diced onion
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 5 cups all-purpose flour, or as needed
• 2 tablespoons fresh chopped rosemary

Recipe Instructions

Step 1

Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

Step 2

Preheat oven to 415 degrees F (215 degrees C).

Step 3

Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes

Step 4

Bake in preheated oven 20 minutes until golden brown.