Baked Goods · Cooking · Dinner

Multi-Use Rosemary Parmesan Focaccia

I talked about the Rosemary Parmesan Focaccia bread that I made the other day for my Grilled Chicken Sandwich. It was so delicious and versatile, that I had to share it. It made a 9 x 12 pan of bread, which is much more than needed for a sandwich or two. I froze the remaining bread, and over the course of a week found many more uses for the bread. On Wednesday, I used it for school lunch version of the Grilled Chicken Sandwich. On Saturday, I used it for hamburgers. On Tuesday, I used it for soup day at school. It is a very versatile bread, worth making and freezing the left overs. Enjoy!

Broccoli Cheddar Soup from the freezer with Rosemary Parmesan Focaccia and pan-fried zucchini
Grilled Chicken Sandwich

Rosemary Parmesan Focaccia

Yield: 1, 9 X 12 pan

Prep Time: 45 minutes | Baking Time: 20 – 25 minutes


4 cups unbleached all-purpose flour
2 1/4 teaspoons traditional yeast
1/2 teaspoon salt
3 tablespoons olive oil
3 tablespoons vegetable oil
1/4 cups warm water (between 105 and 110 degrees F)
3 to 4 sprigs fresh rosemary, rinsed and patted dry
Extra-virgin olive oil, for drizzling on dough before baking
2 tsp garlic paste
1/4 cup grated fresh Parmesan cheese
Coarse salt and freshly ground black pepper, for sprinkling on dough before baking


1. Pour the warm water into the bowl of your stand mixer outfitted with the hook attachment. Sprinkle the yeast on top of the water, and gently stir. Allow the yeast to proof in the warm water until foamy.

2. Add the flour, salt, olive oil and vegetable oil to the yeast mixture. Mix on low-speed until combined.

3. Once all ingredients are incorporated, turn up the speed to medium to knead the dough.

4. Remove dough from mixer and place in a lightly greased bowl. Turn the dough in the greased bowl to coat all over, then cover with a clean towel.

5. Allow to rise in a warm, draft-free place until doubled in size. This will take between 30 and 45 minutes.

6. When dough has doubled in size, remove from bowl and punch down to release the gas.

7. Place dough in an 8 x 12 greased baking pan. Using finger tips, push the dough to each corner of the pan, flattening the dough and making an even layer of dough throughout the pan. There will be finger prints in the dough, and that’s exactlyt what you want.

8. Drizzle your newly flattened dough with the remaining olive oil (just to coat the bread so the other toppings will stick to the bread once baked).

9. Place in oven and bake for 20 to 25 minutes, or until golden brown. Serve warm and fresh, at room temperature, or freeze in baggies for future uses as work lunch or quick, weeknight dinners. I cut the bread horizontally to use as a sandwich bread, but cutting chunks to dip into soup or eat on its own also works.

(Adapted from Rosemary Parmesan Focaccia at Eat Rea)


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