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This parmesan herbed focaccia is slightly chewy, as focaccia should be, but it still has a nice golden crust and sooo soft on the inside. It's filled with garlic powder, thyme, oregano, and basil for a truly herby taste, and it's topped with salt and parmesan cheese for an extra salty kick! www.showmetheyummy.com #baking #bread #focaccia #parmesanfocaccia #herbedfocaccia
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5 from 4 votes

Parmesan Herbed Focaccia

This parmesan herbed focaccia is baked to a golden brown and is filled with garlic powder, thyme, oregano, and basil and topped with sharp parmesan cheese! It's the perfect bread for dipping or for making a sandwich!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: dried herbs, easy, parmesan cheese
Servings: 12 slices (1 loaf)
Calories: 120kcal
Author: Jennifer Debth

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup water warmed to about 110 degrees F
  • 1 tablespoon vegetable oil
  • 2 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • olive oil for topping
  • 1 tablespoon Parmesan cheese shredded

Instructions

  • Proof your yeast in warm water (110 degree F) and let sit for 10 minutes.
  • While your yeast is proofing, get your dry ingredients together in a large bowl: flour, salt, sugar, garlic powder, oregano, thyme, dried basil, and pepper. Mix and set aside.
  • After the 10 minutes is up, stir in vegetable oil to the water and yeast mixture and then pour this into the flour, spice, and sugar mixture. Stir until combined and then dump out onto a well-floured surface.
  • Knead until smooth and only slightly sticky. I'd suggest about 5 minutes.
  • In an oiled bowl, place the dough and turn to coat all sides of the dough.
  • Cover with a warm, slightly damp cloth and let rise in a warm place for 30-40 minutes. The dough should have gotten significantly bigger during this time.
  • In the last 10 minutes of rising, preheat your oven to 450 degrees F.
  • When the dough is done, remove the cloth, and punch down the dough.
  • Roll out onto a prepared baking sheet - I lined mine with a silicon mat, but a greased baking sheet will be fine, too.
  • The focaccia should be about a 1/2 inch thick. Brush gently with olive salt and sprinkling of salt!
  • Bake for 7 and a half minutes and top with parmesan cheese.
  • Bake for another 7 and a half minutes.
  • Remove from oven and let cool!

Notes

Hint: Don't make the mistake I did and try to make an oval shaped focaccia as pictured. I've found that a rectangle works much better! Especially for those sandwiches that are coming on the blog tomorrow ;)

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 1.5mg