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!
Ingredients:
- 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 :
- 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.
- Pour this pre-fermentation into the mixer bowl with the dough hook, adding 350 gr of flour, olive oil, and salt.
- 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.
- Continue kneading for about 5 minutes.
- Form a ball, cover the dough with a clean cloth, and let it rest for 20 minutes.
- After the time has passed, degas the dough, reshape it into a ball, and cover for another 20 minutes.
- 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.
- The next day, take out the dough and let it come to room temperature.
- Prepare a baking sheet lined with parchment paper and brushed with oil. Transfer the dough onto it.
- Gently spread the dough and let it rise for 1 hour.
- Press lightly oiled fingertips into the dough to create crevices about 2 cm deep.
- Sprinkle with a mix of pepper, grated Parmesan, rosemary, and a few pinches of fleur de sel.
- Bake the focaccia in a preheated oven at 250°C for about 20 minutes or until golden brown.
- 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!