Rosemary Parmesan Focaccia Bread ~
This Italian yeast bread – baked with a savory topping of rosemary, parmesan, and sea salt – is lightly crusty on the outside and chewy on the inside.
Rosemary Parmesan Focaccia Bread is simple and super easy to make!
This versatile flatbread pairs perfectly with all kinds of pasta dishes, soups, and salads.
It’s also delicious as sandwich bread!
The first time I made this focaccia bread recipe was several years ago. I don’t know why I waited so long to finally share this recipe!
It’s one of the easiest and simplest breads I’ve ever made and an absolute family favorite.
Why you will love this Focaccia Bread:
- super easy and tasty
- made with pantry staple ingredients
- recipe yields a huge amount but that’s okay because you can eat what you want and freeze the rest for later
- dairy-free and vegan
Side note: While there can be something very relaxing, therapeutic even, in the process of kneading dough by hand, I prefer to skip the arm workout.
The dough hook attachment on my stand mixer does a great job with kneading the dough.
Ingredients for Focaccia Bread:
- warm water
- vegan honey
- active dry yeast
- sea salt
- olive oil
- yellow onion
- all-purpose flour
- dried rosemary
- vegan parmesan cheese
How to make Focaccia Bread:
Into the bowl of a stand mixer, add the warm water and honey. Stir to dissolve the honey.
Sprinkle active dry yeast over the top. Let stand for five minutes, until yeast begins to foam.
Add 1 tablespoon sea salt, 1 tablespoon olive oil, yellow onion, and all-purpose flour.
Using a dough hook attachment, knead the dough for 5 minutes, until smooth and elastic.
Lightly oil a large mixing bowl. Place the kneaded dough into the bowl and turn to coat.
Using a damp cloth (a kitchen towel works great!), cover the bowl.
Set in a warm place and allow the dough to rise for 1 hour, until doubled in size.
Preheat oven to 415 degrees F.
Line a 12-inch x 17-inch baking sheet with parchment paper. Punch down the dough then place it on the baking sheet.
Using your very clean hands, press the dough down while pushing out to flatten the dough and cover the surface of the baking sheet.
Using the tip of your finger, make “dimple” indentations spaced about 1-inch apart.
Brush the remaining 2 teaspoons of olive oil over the surface of the dough.
Sprinkle with dried rosemary, parmesan cheese, and remaining 1/2 teaspoon of sea salt.
Let the dough rest for 10 minutes.
Bake in preheated oven for 20 minutes, until golden brown.
Serve warm or room temperature.
Cheers!
More bread recipes to try:
Dark Chocolate and Candied Orange Bread -Slightly sweet, a little savory, pleasingly aromatic, and loaded with flavor.
Easy Vegan Holiday Dinner Rolls – Soft, fluffy, perfectly bite-sized, and especially hard to resist warm out of the oven.
Irish Stout Brown Bread – A hearty, earthy, rustic loaf bread with no kneading required!
Rosemary Parmesan Focaccia Bread
Equipment
Ingredients
- 2 cups warm water
- 1 tablespoon vegan honey
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon + 1/2 teaspoon sea salt divided
- 1 tablespoon + 2 teaspoons olive oil divided
- 1/2 cup yellow onion finely diced
- 5 cups all-purpose flour
- 2/3 teaspoons dried rosemary
- 2 tablespoons vegan parmesan cheese shredded
Instructions
- Into the bowl of a stand mixer, add the warm water and honey. Stir to dissolve the honey.
- Sprinkle active dry yeast over the top. Let stand for five minutes, until yeast begins to foam.
- Add 1 tablespoon sea salt, 1 tablespoon olive oil, yellow onion, and all-purpose flour.
- Using a dough hook attachment, knead the dough for 5 minutes, until smooth and elastic.
- Lightly oil a large mixing bowl. Place the kneaded dough into the bowl and turn to coat.
- Using a damp cloth (a kitchen towel works great!), cover the bowl.
- Set in a warm place and allow the dough to rise for 1 hour, until doubled in size.
- Preheat oven to 415 degrees F.
- Line a 12-inch x17-inch baking sheet with parchment paper. Punch down the dough then place it on the baking sheet.
- Using your very clean hands, press the dough down while pushing out to flatten the dough and cover the surface of the baking sheet.
- Using the tip of your finger, make "dimple" indentations spaced about 1-inch apart.
- Brush the remaining 2 teaspoons of olive oil over the surface of the dough.
- Sprinkle with dried rosemary, parmesan cheese, and remaining 1/2 teaspoon of sea salt.
- Let the dough rest for 10 minutes.
- Bake in preheated oven for 20 minutes, until golden brown.
- Serve warm or room temperature.
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