Focaccia Rosemary And Parmesan Cheese Bread Recipes

ROSEMARY FOCACCIA BREAD

Rosemary Focaccia Bread image

This herbed bread is great for dipping or serving with soup. The dough is very easy to work with.-Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon sugar
3/4 cup warm water (120° to 130°)
1 tablespoon olive oil
1 to 2 tablespoons grated Parmesan cheese
Salt and pepper to taste

Steps:

In a large bowl, combine the first five ingredients; stir in water. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10-15 minutes. , Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 40 minutes., Using the end of a wooden spoon handle, make several indentions 1/4 in. deep over surface of dough. Brush with oil; sprinkle with cheese, salt and pepper. , Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Cut into strips or squares; serve warm.

Nutrition Facts :

FOCACCIA ROSEMARY AND PARMESAN CHEESE BREAD

Focaccia Rosemary and Parmesan Cheese Bread image

Make and share this Focaccia Rosemary and Parmesan Cheese Bread recipe from Food.com.

Provided by Emma Pham

Categories Low Cholesterol

Time 2h52m

Yield 4 people, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup warm water
1 teaspoon yeast
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 cup unbleached all-purpose flour

Steps:

Mix together and then slowly add water.
Knead dough; if too sticky, use extra flour. Cover with plastic wrap and leave at room temperature at least 2 hours or until dough rises.
Knead the dough and mix in another 1/3 cup of flour + 1/2 cup of grated parmasen cheese. Place dough on square baking sheet and roll flat across the pan. Cover with kitchen towel and chill in fridge at least 30 minutes, or longer.
Heat oven to 425F.
Take focaccia out of fridge. Push fingertip lightly into top of dough to make indentations; brush top with olive oil and egg yolk and sprinkle with fresh rosemary.
Bake in oven about 22 minutes.

Nutrition Facts : Calories 146.8, Fat 3.8, SaturatedFat 0.5, Sodium 583.5, Carbohydrate 24.3, Fiber 1.1, Sugar 0.1, Protein 3.6

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