Usuba
Focaccia with Parmesan and Rosemary
Italian bread with a crispy crust, aromatic rosemary, and Parmesan cheese. Made with yeast, it features characteristic dimples and a golden color. Perfect as an appetizer or side dish to main courses.
- Total
- 40 min
- Standard serving
- 110.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Add yeast and sea salt to the sifted flour. Pour in water and olive oil. Knead the dough until smooth.
Cover the dough and let it rise for 1 hour.
- 2
Step 2
Grease the parchment paper with olive oil and spread the dough, shaping it into a rectangle or circle.
Cover with plastic wrap and leave for 30 minutes.
- 3
Step 3
Grate the parmesan on a fine grater. Separate the rosemary leaves from the sprig.
- 4
Step 4
Remove the film from the dough. Using your fingertips, press small indentations across the entire surface to create the characteristic texture.
Sprinkle grated Parmesan, rosemary leaves, and coarse sea salt on top.
- 5
Step 5
Brush the edges of the focaccia with olive oil for better baking.
Place in the oven: without convection — for 25 minutes at 200 °C, with convection — at 180 °C.
- 6
Step 6
Serve focaccia warm or cooled with olive oil for dipping.
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