Introduction:
Rosemary and Cheese Focaccia is an aromatic and savory Italian bread that’s perfect for any occasion. The combination of fresh rosemary, rich cheese, and a soft, airy texture makes this focaccia a crowd-pleaser. Whether served as a side to pasta, enjoyed on its own with a drizzle of olive oil, or used as a sandwich base, this focaccia is a versatile and delicious addition to your baking repertoire. The addition of cheese adds an extra layer of flavor that complements the fragrant rosemary beautifully.
Ingredients:
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (110°F/43°C)
1 tbsp honey or sugar
1/4 cup olive oil (plus more for drizzling)
2 tsp salt
2 tbsp fresh rosemary, chopped (plus extra for topping)
1 1/2 cups shredded cheese (such as mozzarella, parmesan, or a blend)
1/2 tsp garlic powder (optional, for added flavor)
Coarse sea salt, for sprinkling
Instructions:
Activate the Yeast: In a small bowl, combine the warm water, honey (or sugar), and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
Make the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Stir with a wooden spoon or spatula until the dough begins to come together.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
First Rise: Grease a large bowl with olive oil and place the dough inside. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
Shape the Focaccia: After the dough has risen, punch it down gently to release the air. Transfer the dough to a greased 9×13-inch baking dish or sheet pan. Use your fingers to spread and press the dough out evenly to fit the pan.
Add Toppings: Drizzle olive oil over the top of the dough. Sprinkle with the chopped rosemary, shredded cheese, and garlic powder (if using). Gently press the rosemary and cheese into the dough, then sprinkle with coarse sea salt.
Second Rise: Cover the dough again and let it rise for another 20-30 minutes, allowing it to puff up slightly.
Bake: Preheat the oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until it’s golden brown and the cheese is melted and bubbly.
Cool and Serve: Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Description:
Rosemary and Cheese Focaccia is a delicious, soft, and flavorful bread. The fragrant rosemary adds a herbal note, while the melted cheese brings richness and depth. This focaccia has a slightly crispy exterior and a tender, fluffy interior. It’s a perfect addition to any meal, whether as a side, an appetizer, or a snack, and pairs wonderfully with olive oil for dipping.
Tips:
Use Fresh Rosemary: Fresh rosemary gives a much more fragrant and intense flavor than dried rosemary, so try to use fresh for the best result.
Cheese Variety: For a different flavor profile, try mixing cheeses such as mozzarella, cheddar, or Gruyère. Parmesan or Pecorino Romano adds a sharp, tangy bite.
Oil Drizzle: Don’t skip the generous drizzle of olive oil before baking. It helps create a golden, slightly crispy crust.
Don’t Overwork the Dough: Gently handle the dough to keep it airy and light. Over-kneading can result in a denser focaccia.
Herb Variation: In addition to rosemary, you can experiment with thyme, oregano, or sage for a unique twist on flavor.
Variations:
Garlic and Cheese Focaccia: Add finely chopped garlic to the dough for an extra punch of flavor.
Olive Focaccia: Add black or green olives to the dough before the second rise for a Mediterranean twist.
Balsamic Glazed Focaccia: Drizzle the focaccia with a bit of balsamic glaze after baking for added depth and sweetness.
Tomato and Mozzarella Focaccia: Add sliced cherry tomatoes and fresh mozzarella to the top before baking for a caprese-inspired version.
Vegan Focaccia: Skip the cheese and brush the dough with olive oil, sprinkle with herbs, and sea salt for a simple, vegan-friendly version.
Corrections:
If your dough is too sticky to handle, gradually add small amounts of flour until you achieve a smooth, elastic dough.
If the focaccia isn’t browning enough on top, place it under the broiler for a minute or two at the end of the baking time, but watch closely to avoid burning.
Enjoy:
Once baked, enjoy your Rosemary and Cheese Focaccia warm, served with a side of olive oil for dipping or as a standalone treat. It’s perfect for gatherings, picnics, or as a side to any Italian meal. Enjoy the comforting aroma and taste of this homemade bread!