Rosemary and parmesan pull apart focaccia

By Christine Cushing
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  • ¾ cup wheat flour bread flour
  • 2 ¼ cups unbleached white flour bread flour
  • 1 package instant dry yeast
  • 12-14 ounces lukewarm water
  • 3 tablespoons olive oil
  • 1 ½ tsp. salt


  • ¼ cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • ½ cup grated parmesan cheese
  • Fleur de sel for garnish


  1. In a stand mixer fitted with bread dough hook, combine the flours and yeast.  Stir to blend.
  2. Add 350 ml of warm water with machine working on low speed until no more flour is visible. Be sure to scrape down sides and bottom of bowl with rubber spatula. Add olive oil and salt last. Dough should be worked on medium speed for roughly 5-7 minutes, until it comes away from the sides but still sticks to the bottom of bowl.  If it looks too dry at the 4 minute mark, add bit more water.  Amount of liquid may need adjusting depending on the humidity and other factors.
  3. Place dough in a lightly oiled medium bowl and cover with plastic wrap.  Let rise in a warm place(85 F) until doubled (about 1 -1 ½  hours). Gently, lift dough and fold over in thirds, releasing some of the air but not all. Let stand again for 20 minutes. 
  4. Divide dough into 15 even pieces. On a lightly floured surface roll into balls. 
  5. Oil a cast iron pan. Place the balls, leaving a little space between them to allow for them to rise before baking. Drizzle with olive oil , rosemary, cheese and salt.
  6. Preheat oven to 450 F.
  7. Let rise in a warm place for 20 minutes before baking.
  8. Bake in a 450 degree F. oven for about 10  minutes or until golden. Reduce to 375 and bake for a further 10-12 minutes, until golden brown. Remove from pan and cool on wire rack.



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