This parmesan herbed focaccia is baked to a golden brown and is filled with garlic powder, thyme, oregano, and basil and topped with sharp parmesan cheese! It’s the perfect bread for dipping or for making a sandwich!
My name is Jennifer and I am a carboholic. [Hi, Jennifer]
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Admitting you have a problem is the first step to recovery, right? Although, I’m not so sure I want to stop being a carboholic, because then I’d have to miss out on this best ever sausage stuffingand my gram’s creamy mashed potatoesand this light greek yogurt lemon pasta.
So…no thanks. I’ll pass.
I’m fine with having a problem, especially since this past weekend, I made my first loaf of focaccia! Parmesan herbed focaccia.
I’ve always loved making my own dough. Whether it’spasta noodles, banana bread, or pizza dough, homemade is always 10,000,000 x better than store bought and it’s waaay more satisfying. I always feel so accomplished when eating my fresh noodles, hot-out-of-the-oven bread, or soft and chewy pizza crust. As much as I love making my own dough, for whatever reason, I’ve never really tried making savory breads.
I had no idea how easy focaccia was to make, and I’m so excited, because it is definitely one of my favorite breads. I especially love when you go out to eat and they serve it before dinner with olive oil for dipping.Forget dinner and let’s just have bread. Anybody with me?
You start by proofing your yeast. Technically, you don’t need to do this, as proofing your yeast, is really just a way of making sure that your yeast is still good and alive! I always do it anyway. Just in case and it only takes 10 minutes. If you’re really interested in reading more about yeast, King Arthur Flour has a really informative article!
So.
Proof your yeast in warm water and let sit for 10 minutes. If it gets all bubbly and foamy, then you’ll know it’s a winner!
While your yeast is proofing, get your dry ingredients together in a large bowl: flour, spices, and sugar. Stir together and set aside.
After the 10 minutes areup, stir vegetable oil intothe water and yeast mixture and then pour this into the flour, spice, and sugar mixture. Stir until combined and then dump the dough out onto a well-floured surface.
Knead until smooth and only slightly sticky. I’d suggest about 5 minutes.
In an oiled bowl, place the dough and turn to coat all sides of the dough.
Cover with a warm, slightly damp cloth and let rise in a warm place for 30-40 minutes. I always stick my dough in the microwave. Is that weird? The dough should have gotten significantly bigger during this time.
In the last 10 minutes of rising, preheat your oven to 450 degrees F.
When the dough is done, remove the cloth, and punch down the dough.
Pourout onto a prepared baking sheet – I lined mine with a silicon mat, but a greased baking sheet will be fine, too.
Hint: Don’t make the mistake I did and try to make an oval shaped focaccia as pictured. I’ve found that a rectangle works much better! Especially for these turkey bacon bravo sandwichesthat are coming on the blog tomorrow 😉 Just use yourhands to gently push the dough into the correct shape.
The focaccia should be about a 1/2 inch thick. Brush gently with olive salt and add a generous sprinkling of salt!
Bake for 7 and a half minutes and top with parmesan cheese.
Bake for another 7 and a half minutes.
Remove from oven and let cool!
I couldn’t believe how little time the parmesan herbed focaccia took!From start to finish, this recipe takes about an hour with little work involved! 10 minutes is waiting for the yeast to proof, 30 to let the dough rise, and another 15 to let it cook! I got in a whole episode of Grey’s Anatomy AND made fresh bread. Heck yes, I’d call that a productive hour.
This parmesan herbed focaccia is slightly chewy, as focaccia should be, but it still has a nice golden crust and sooo soft on the inside. It’s filled with garlic powder, thyme, oregano, and basil for a truly herby taste, and it’s topped with salt and parmesan cheese for an extra salty kick!
If you’re new to the whole bread baking thing, this is parmesan herbed focaccia isdefinitely a greatway to start! It’s perfect for dipping into olive oil, a touch of pepper, and parmesan OR remember…those sandwiches that are on the blog tomorrow! Make sure you come back to check them out…you won’t be sorry!
– Jennifer
Do you proof your yeast? Or do you think it’s a waste of time? Show me the yummy!
5 from 7 votes
This parmesan herbed focaccia is baked to a golden brown and is filled with garlic powder, thyme, oregano, and basil and topped with sharp parmesan cheese! It's the perfect bread for dipping or for making a sandwich!
Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 12 slices (1 loaf)
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Ingredients
US Customary - Metric
- 1 tablespoon active dry yeast
- 1 cup water warmed to about 110 degrees F
- 1 tablespoon vegetable oil
- 2 3/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 pinch ground black pepper
- olive oil for topping
- 1 tablespoon Parmesan cheese shredded
Instructions
Proof your yeast in warm water (110 degree F) and let sit for 10 minutes.
While your yeast is proofing, get your dry ingredients together in a large bowl: flour, salt, sugar, garlic powder, oregano, thyme, dried basil, and pepper. Mix and set aside.
After the 10 minutes is up, stir in vegetable oil to the water and yeast mixture and then pour this into the flour, spice, and sugar mixture. Stir until combined and then dump out onto a well-floured surface.
Knead until smooth and only slightly sticky. I'd suggest about 5 minutes.
In an oiled bowl, place the dough and turn to coat all sides of the dough.
Cover with a warm, slightly damp cloth and let rise in a warm place for 30-40 minutes. The dough should have gotten significantly bigger during this time.
In the last 10 minutes of rising, preheat your oven to 450 degrees F.
When the dough is done, remove the cloth, and punch down the dough.
Roll out onto a prepared baking sheet - I lined mine with a silicon mat, but a greased baking sheet will be fine, too.
See AlsoQuinoa Recipe | Quinoa RecipesThe focaccia should be about a 1/2 inch thick. Brush gently with olive salt and sprinkling of salt!
Bake for 7 and a half minutes and top with parmesan cheese.
Bake for another 7 and a half minutes.
Remove from oven and let cool!
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STORING
Room Temp:2-3 Days
Refrigerator:7 Days
Freezer:3 Months
Reheat:Bake or microwave to warm
*Storage times may vary based on temperature and conditions
Notes
Hint: Don't make the mistake I did and try to make an oval shaped focaccia as pictured. I've found that a rectangle works much better! Especially for those sandwiches that are coming on the blog tomorrow 😉
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Nutrition Information
Nutrition Facts
Parmesan Herbed Focaccia
Amount Per Serving (1 slice)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 203mg9%
Potassium 37mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 14mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: dried herbs, easy, parmesan cheese
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Course: Appetizer, Side Dish
Cuisine: American, Italian
Author: Jennifer Debth