Rosemary is one of my favorite herbs that I grow. When making a pan of focaccia the other evening, I felt I needed to make it different than the usual. I went outside and snipped a few sprigs of rosemary from the potted rosemary plant on my deck. I chopped the rosemary and also grated some fresh Parmesan to garnish along with a drizzling of olive oil on the top of the dimpled bread. It sure made the plain dough so much better and the aroma of the herbal bread baking smelled so wonderful. Try serving this bread alongside Hearty Minestrone Soup.
Parmesan Rosemary Focaccia Bread
1 tablespoon instant yeast
1 cup very warm water
2 tablespoon oil
1 teaspoon salt
1 teaspoon sugar
21/2 cups flour (I use 1 cup plain flour and 1-1/2 cups whole wheat flour)
1/4 cup fresh Parmesan cheese grated
1/4 cup chopped rosemary
3 extra sprigs rosemary for garnishing the top
Dissolve yeast with water. Add the oil, salt, sugar and flour and mix in a large bowl. Let sit for 5 minutes to rest. Roll out on a stone or baking sheet. Drizzle olive oil on top of the dimpled rolled dough. Sprinkle cheese on top and garnish with rosemary sprigs. Cover and let rise for about 15 minutes. Bake in a preheated 425 oven for about 15 minutes.