Rosemary and Parmesan Focaccia

Yield: 1 14-inch loaf

A light and chewy bread baked with a topping of fresh rosemary, parmesan cheese, and coarse salt. Serve as a side to any meal or use to make sandwiches.

Ingredients

• 1 cup (237 ml) water
• 1 tablespoon olive oil
• 2-3 cups (240-360 grams) bread flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 1/4 teaspoon (1 package, 7 grams) active dry yeast
• 1 tablespoon fresh rosemary
• 1/4 cup (25 grams grams) grated parmesan cheese
• Additional olive oil, for brushing
• Coarse salt, for sprinkling

Instructions

1. Heat the water and olive oil in a saucepan over medium heat until it just comes to a simmer. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130 degrees F.
2. In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, and yeast. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
3. Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14 inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down. Brush with olive oil and sprinkle with rosemary, parmesan and salt.
5. Bake at 375 degrees until golden brown, about 20-25 minutes. Serve warm or cool.
6. Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.

Note: Feel free to play around with toppings. The rosemary and parmesan can be substituted for any combination of fresh herbs and cheeses. 

http://www.completelydelicious.com/2013/03/rosemary-and-parmesan-focaccia.html