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Native rosemary and parmesan focaccia recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Coastal rosemary, with its strong aromatic flavor, is a beautiful addition to dishes. Found in coastal regions of Australia, this silvery green shrub enhances roast vegetables, meats, and bread like focaccia.
Ingredients:
  • 7.50 gm caster sugar
  • 7g (2 tsp) dried yeast
  • 185ml (3/4 cup) lukewarm water
  • 250g (1 2/3 cups) bread flour, plus extra to dust
  • 2.40 gm sea salt flakes, extra pinch to sprinkle
  • 36.40 gm extra virgin olive oil
  • 15g fresh coastal rosemary fronds, leaves picked
  • 30g parmesan cheese, finely grated
Instructions:
  • Combine sugar, yeast, and water in a small jug, then let it sit for 5 minutes to activate the yeast.
  • In a medium bowl, gently sift the flour, add salt, and pour in the yeast mixture. Use your hands to combine everything into a slightly sticky dough.
  • Sprinkle extra flour on a clean surface, then knead dough for 8-10 minutes until smooth and elastic, adding more flour as needed. The dough should become firm enough to hold its shape when dropped onto the work surface from a height.
  • Transfer the dough to a generously oiled large bowl and cover it with plastic wrap. Let the dough rise in a warm spot for 1½ hours, until doubled in size. A good spot to place it is near the oven or in an area with indirect sunlight.
  • Preheat your oven to 200˚C/180˚C fan-forced and prepare a baking tray by greasing it and lining it with baking paper.
  • Gently press dough down on prepared tray, using fingertips to create a dimpled surface as it spreads towards the edges.
  • Drizzle with oil, fragrant rosemary, savory parmesan, and an extra sprinkle of salt. Bake until beautifully golden and fluffy, about 25-30 minutes.
  • Place the dish on a wire rack to cool a bit before serving warm or at room temperature.

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