Focaccia with Parmesan and Herbs
This rustic Italian
country bread is versatile enough to grace most casual meals.
- ½ cup all-purpose flour
- 2 Tbs. yeast
- 1 Tbs. granulated sugar
- 1 cup warm water
- In bowl, stir all starter ingredients together. Cover with plastic wrap and set aside for 15 minutes, or until yeast activates and begins producing bubbles.
- 1 cup semolina
- 5 cups all-purpose flour
- ½ cup chopped fresh herbs, such as parsley, thyme, rosemary and oregano
- 1 Tbs. chopped garlic
- 1 cup grated Parmesan cheese
- 1 Tbs. salt
- 1 tsp. pepper
- ½ cup olive oil
- 2 cups water
- Preheat convection oven to 400F. or standard oven to 500F. Grease two 12 x 17-inch sheet pans.
- In mixer with dough hook, mix semolina, flour, herbs, garlic, Parmesan cheese, salt and pepper. Add starter, and slowly drizzle in olive oil and water.
- Knead for 5 minutes, or until dough forms ball. Dough should be soft, but if not, add more water. If too wet, sprinkle in more flour. Divide dough in half. If using only one sheet pan, freeze half the dough.
- Pat dough out ½-inch thick onto greased sheet pan. Set aside to proof for 2 to 3 hours.
- Using fingers, make indentations in dough. Set aside to rest for 30 minutes more. Leave dough plain or sprinkle with additional olive oil, herbs and Parmesan cheese.
- Bake for 7 to 8 minutes. Bread is done when crust is golden. Cool before slicing.
Try an organic Pinot Gris from Alsace, such as René Mure, or a red Spanish wine from Ribera del Duero, a region in Spain.