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Rosemary Parmesan Focaccia Bread - 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 a sandwich bread!

Rosemary Parmesan Focaccia Bread

A lightly crusty on the outside and chewy on the inside Italian yeast bread baked with a topping of rosemary, parmesan, and sea salt.
 
5 from 2 votes
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Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Author: Holly Gray

Equipment

Stand Mixer
Dough Hook
Baking Sheet

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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