THE Parmesan and Rosemary Focaccia that will accompany all your appetizers

THE Parmesan and Rosemary Focaccia that will accompany all your appetizers

For friendly gatherings, we absolutely love the Italian focaccia with Parmesan and rosemary. Sliced and served with tapenade, mozzarella, tomatoes, olives, and other toppings of your choice, it makes for a delightful appetizer. Our favorite way to enjoy it is warm, dipped in a mixture of olive oil and Lebanese zaatar. A burst of flavors with every bite!


  • 5 gr of active dry yeast
  • 500 gr of all-purpose flour 
  • 1 tablespoon of sugar
  • 350 gr of lukewarm water
  • 3 tablespoons of olive oil
  • 9 gr of salt
  • A pinch of fleur de sel (optional)
  • 50 gr of grated Parmesan
  • Black pepper
  • 1 sprig of rosemary

Preparation Steps :

  1. Prepare the poolish by combining yeast with 150 gr of flour and 150 gr of water. Cover and let it double in volume for 1 hour.
  2. Pour this pre-fermentation into the mixer bowl with the dough hook, adding 350 gr of flour, olive oil, and salt.
  3. Start assembling the dough by gradually adding the remaining 200 ml of water until you get a smooth, elastic dough that comes off the sides of the bowl.
  4. Continue kneading for about 5 minutes.
  5. Form a ball, cover the dough with a clean cloth, and let it rest for 20 minutes.
  6. After the time has passed, degas the dough, reshape it into a ball, and cover for another 20 minutes.
  7. Degas a second time, reshape into a loaf, place it in a box with a drizzle of olive oil, and store it in the fridge overnight or for 24 hours.
  8. The next day, take out the dough and let it come to room temperature.
  9. Prepare a baking sheet lined with parchment paper and brushed with oil. Transfer the dough onto it.
  10. Gently spread the dough and let it rise for 1 hour.
  11. Press lightly oiled fingertips into the dough to create crevices about 2 cm deep.
  12. Sprinkle with a mix of pepper, grated Parmesan, rosemary, and a few pinches of fleur de sel.
  13. Bake the focaccia in a preheated oven at 250°C for about 20 minutes or until golden brown.
  14. Remove the Parmesan focaccia and let it cool on a rack. After baking, brush the focaccia with a mixture of olive oil and Parmesan. Prepare a mix of zaatar and olive oil for additional flavor.

Bon appétit!

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