Discover the typical Italian focaccia – a unique recipe that is immensely tasty. Also called the white pizza, the focaccia is a succulent appetizer garnish with many ingredients as desired. It is excellent to sauce any stew, a salad, or to accompany a hot soup.
This bread will delight your tongue with several flavors like Asaro Partanna olive oil, chili flakes, parmesan, thyme, and oregano. In short, this focaccia recipe is a wonderful starting point for many different tastes.
However, today we are using my three favorite savory ingredients: parmesan cheese, garlic, and rosemary. And of course, we will use Partanna extra virgin olive oil which will bring a delicious taste and flavor to this exceptional bread. These ingredients give a lively color to your table, like spring.
Italian Fougasse – Thick Or Thin?
The homemade focaccia should be soft and tender from the inside and a very crispy crust on the outside. To get the best texture, let the dough rest for a few hours. This way you will have the desired appearance and bread rich in aromas.
To bake irresistibly tender and fluffy bread, I use dry yeast and get wonderful results. The dough can be thin or thick, it’s up to you to choose. Personally, I like it quite fleshy enough to feel the good strong taste of parmesan and garlic that permeate each bite combined with that of Partanna olive oil.
Traditional pizza is a meal, but this white Pizza can be part of a dish, a starter, or a savory snack. Whatever the way and when it is served, this focaccia recipe will be remarkably delicious.
Italian Fougasse With Parmesan Recipe
The ingredients for a successful parmesan, garlic, and rosemary Focaccia include:
- 5 gr of baking yeast
- 500 gr of T55 and T45 flour
- 1 tablespoon caster sugar
- 350 gr of warm water
- 3 tablespoons Partanna Sicilian olive oil,
- 9 gr salt
- A little fleur de sel (optional)
- 50 gr grated Parmesan
- 1 teaspoon garlic powder
- Black pepper
- 1 sprig of rosemary
Preparation Steps For Your Parmesan Focaccia
- Prepare the poolish by mixing together the baker’s yeast with 150 gr of flour and 150 gr of water. Cover and allow to double in volume for 1 hour.
- Pour this pre-fermentation in the mixing bowl fitted with the dough hook with 150 gr of T45 flour and 200 gr of T55 flour, olive oil, and salt.
- Start the dough assembly
- Gradually add the remaining 200 ml of water until you get a smooth, supple paste that peels off the sides of the bowl.
- Continue kneading for about 5 min.
- Make a ball and cover the dough with a clean cloth and let it stand for 20 minutes.
- Once the time has elapsed, degas the dough and put it back in a ball and cover for 20 min more.
- Degas a second time and remake a dough piece and place it in a box with a drizzle of olive oil then store it in the fridge overnight or 24 hours.
- The next day, take out the dough and let the dough return to room temperature
- Prepare a baking sheet covered with baking paper and brushed with oil and turn the dough over.
- Gently spread and let rise for 1 hour.
- Press the tips of the lightly oiled fingers into the dough to form heaps of crevices about 2 cm deep.
- Sprinkle with a mixture of garlic, pepper, and grated parmesan then garnish with a rosemary stick and a few pinches of salt.
- Put the Foccacia in a hot oven preheated to 250 ° C.
- Cook for 20 minutes until it is golden brown as you like.
- Remove the focaccia and let cool on a rack.
Some Final Tips:
- Respect the quantity of Parmesan cheese in order not to accentuate its taste.
- When the bread is out of the oven, brush it with a mixture of melted butter and parmesan.
- You can freeze the foccacia cut into pieces and stored in individual sachets.