It’d been far too long since I baked bread, so I decided to make Parmesan focaccia with rosemary and garlic. The good news is it takes just one hour total. The bad news is…it takes just one hour total. So I’ve made three batches in the past few days, eating all the carbs.
But! I used a 50-50 combination of white whole wheat flour and all-purpose flour in this recipe, so it’s definitely on the healthier spectrum for bread. I feel good serving it to my family, and we all enjoy it. (My kids pick off the rosemary, I must admit, but my hubby and I wouldn’t dream of doing so. Yum!)
Before I get into the details about what makes this focaccia so delicious, I have to report that my Amish Brown Butter Mashed Potatoes were a big hit Sunday during our belated Mother’s Day dinner. Mom and Dad loved them, and most newsworthy, my daughter, who has never been a fan of mashed potatoes, had seconds. I’m doing a little end zone dance over here. You really need to try them!
Anyway, back to the Parmesan focaccia with rosemary and garlic. What I love about this bread is that it’s a bit crispy on the outside and chewy on the inside. The whole wheat adds a nice earthiness, without making it too dense. You certainly could use all white flour, but I hope you’ll give this version a go.
Here are the keys to success with this recipe:
- Use fresh yeast. I buy the instant kind in a jar that I store in the fridge. However, once it’s opened, it really needs to be pitched after four months, even if the expiration date is far off. Otherwise, the bread won’t rise properly. When in doubt, pitch the old yeast and buy it new.
- Use milk instead of water for a moister crumb. It makes a huge difference, especially when whole wheat flour is involved.
- To prevent the focaccia from sticking to the pan, line the baking sheet with parchment paper or cornmeal. It’ll work better than cooking spray (ask me how I know) and won’t make the crust soggy.
That’s about all you need to know. This is so easy to make, especially if you have a stand mixer with dough hooks. I knead mine for four minutes with my KitchenAid, and it should just take a bit longer by hand. When the dough is smooth and no longer sticky, it’s ready for its 30-minute rise. Then, it gets punched down and patted into a 10×12 rectangle. You’ll make indentations with your knuckles, brush on some olive oil, sprinkle on Parmesan and rosemary, and bake for 15 minutes. Another quick brush of olive oil, some pepper and then, mangia!
(Recipe Source: Inspired by this recipe on Allrecipes)