Side Pannel
Focaccia with Parmesan
Ingredients List
- 1 pk Yeast -- not instant
- 1 ts Sugar
- 1 1/4 c Warm water
- 2 3/4 c Bread flour
- 6 tb Olive oil
- 1/2 ts Salt
- 4 tb Grated Parmesan cheese
- 1/2 ts Dried rosemary -- crushed
- 1 tb Cornmeal
- 1 ts Salt -- coarse
- Black pepper
Directions
1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110 degrees.
Set aside for 15 minutes until very foamy. 2. Stir 1 cup flour into the
yeast. Cover with plastic wrap and let this sponge proof in a warm place
until tripled in volume and very bubbly, about 3 hours. 3. Into the yeast
mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2
teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the
remaining flour to form a soft and workable dough. Knead on a lightly
floured surface until smooth and elastic, about 10 minutes. 4. Oil a large
bowl. Put the dough into the bowl, cover loosely and let rise in a warm
place until doubled in size, about 1-1/2 hours. 5. Sprinkle a baking sheet
with the cornmeal. Divide the dough into 4 parts and roll each into a
circle about 7 inches in diameter. Place on the baking sheet. Use the tips
of your fingers to make dimples in the dough. Spoon a tablespoon of olive
oil on each bread piece and sprinkle with the coarse salt and pepper. 6.
Bake in a preheated 475-degree oven for 20 minutes or until golden brown.
Set aside for 15 minutes until very foamy. 2. Stir 1 cup flour into the
yeast. Cover with plastic wrap and let this sponge proof in a warm place
until tripled in volume and very bubbly, about 3 hours. 3. Into the yeast
mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2
teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the
remaining flour to form a soft and workable dough. Knead on a lightly
floured surface until smooth and elastic, about 10 minutes. 4. Oil a large
bowl. Put the dough into the bowl, cover loosely and let rise in a warm
place until doubled in size, about 1-1/2 hours. 5. Sprinkle a baking sheet
with the cornmeal. Divide the dough into 4 parts and roll each into a
circle about 7 inches in diameter. Place on the baking sheet. Use the tips
of your fingers to make dimples in the dough. Spoon a tablespoon of olive
oil on each bread piece and sprinkle with the coarse salt and pepper. 6.
Bake in a preheated 475-degree oven for 20 minutes or until golden brown.
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