Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh rosemary, chopped (optional)
- Coarse sea salt, for topping
If you’re looking to add a twist, consider substituting half of the all-purpose flour with whole wheat flour for a heartier texture, or use a different cheese like asiago for a unique flavor profile.
Instructions
- In a large mixing bowl, dissolve the yeast in warm water. Let it stand for about 5 minutes until it becomes frothy. This step always reminds me of the patience Mama Lou instilled in us, teaching us that good things take time.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a dough forms. Transfer the dough to a floured surface and knead it for about 10 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Preheat your oven to 400°F (200°C). Punch down the dough and transfer it to a greased baking sheet. Stretch it out to fit the pan, and use your fingers to create dimples across the surface.
- In a small bowl, mix together the minced garlic and olive oil. Spread this mixture evenly over the dough. Sprinkle with grated parmesan cheese, rosemary (if using), and a pinch of coarse sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbling. The anticipation as it bakes is part of the experience, much like waiting for a story’s climax.
- Once done, remove from the oven and let it cool slightly before slicing. Savor the first bite, allowing the flavors to transport you to a place of warmth and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International