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Kittencal’s Parmesan Focaccia: A Culinary Embrace

The aroma of baking bread has always been my culinary comfort blanket. I remember being a child, perched on a stool in my grandmother’s kitchen, watching her nimble hands transform simple ingredients into a golden, fragrant focaccia. The anticipation was almost unbearable, that moment when the first warm slice touched my tongue, a symphony of salty Parmesan, olive oil, and airy dough. It’s a memory etched in my heart, and one that I strive to recreate every time I bake a focaccia. This recipe brings me right back to those cherished afternoons.

Recipe Overview

Prep Time: 1 hour 25 minutes
Cook Time: 20-22 minutes
Total Time: 2 hours 25 minutes
Servings: Variable
Yield: 2 (13×9-inch) focaccia
Dietary Type: Vegetarian

Ingredients

1 1/2 tablespoons dry yeast
2 teaspoons sugar, divided
1 cup warm water
3/4 cup warm water
3 teaspoons salt
5 cups flour (more as needed)
1/3 cup oil (use half olive and half vegetable or Canola oil)
4 tablespoons cornmeal
1 cup grated Parmesan cheese (or to taste)
Kosher salt, to taste for sprinkling
Black pepper

Equipment Needed

Small bowl
Tea towel
Heavy-duty stand mixer with kneader hook (or paddle attachment)
Mixing bowl
Lightly floured surface
Two 13×9-inch baking pans
Oven

Instructions

In a small bowl, combine 3/4 cup warm water with 1 teaspoon sugar and dry yeast. Mix gently to combine. Cover with a tea towel and let stand for 8-10 minutes, or until foamy. This step, known as proofing, ensures the yeast is active and will help the dough rise properly.
Fit a heavy-duty stand mixer with a kneader hook (although you may wish to start with the paddle attachment).
In the stainless steel mixer bowl, add 4 1/2 cups flour, 3 teaspoons salt, 1 teaspoon sugar, and 1/3 cup oil.
Once the yeast is proofed, add it to the bowl along with the remaining 1 cup warm water. Start kneading, using the paddle attachment initially if preferred, then switching to the kneader blade.
Knead for about 8 minutes, adding more flour as needed to create a soft, semi-sticky dough. Be patient and add the flour gradually, a tablespoon at a time, to avoid a dry, dense focaccia.
Transfer the dough to a lightly floured surface, cover with a clean tea towel, and let rest for 8-10 minutes. This resting period allows the gluten to relax, making the dough easier to handle.
Gather up the dough and knead lightly for about 15 seconds so the dough comes together nicely.
Place the dough into a well-oiled bowl, turning to coat in oil. This prevents the dough from drying out and sticking to the bowl as it rises.
Cover the bowl with a clean tea towel and let rise for about 50 minutes to 1 hour, depending on the warmth of your kitchen. I like to rise my dough in a pre-warmed oven (turned off, of course!) for a more consistent rise.
Punch down the dough to release the air. Divide it evenly in half.
At this point, you can place each piece of dough in an oiled bowl, cover, and refrigerate to make later or freeze. Placing the dough in the refrigerator for about 30 minutes, or more, will make it easier to shape into the pan.
Very lightly spray two 13×9-inch baking pans and sprinkle each with about 2 tablespoons cornmeal or more, or line the bottoms with parchment paper. The cornmeal adds a lovely texture to the bottom of the focaccia, preventing it from sticking and giving it a slight crunch.
Place a piece of dough in each pan. With your fingers, press out the dough to fill the pan, pushing it up the sides slightly by about 1/2-inch. If the dough resists shaping, simply let it rest, covered, for about 5 minutes, then continue shaping. Don’t worry if the dough is uneven or tears a bit; this adds to the rustic charm of focaccia.
Cover each pan with a towel and let the dough rise in a warm place for about 20-30 minutes, or until about doubled.
Preheat your oven to 400°F (200°C). Ensure your oven is properly preheated; this is crucial for even baking.
Lightly brush the top of each dough with oil (you can use olive oil or regular oil). Then, sprinkle generously with Parmesan cheese, black pepper, and Kosher salt or coarse salt.
With lightly-oiled fingers, make indentations (about 1/2-inch deep) and 1-inch apart all over the dough. These indentations are characteristic of focaccia and help distribute the toppings evenly while also preventing the dough from puffing up too much.
Bake for about 20-22 minutes, or until golden brown. The focaccia is done when it’s puffed up and golden brown, and the bottom sounds hollow when tapped.
Delicious! Let cool slightly before slicing and serving.

Expert Tips & Tricks

Dough Consistency: Don’t be afraid of a slightly sticky dough. It will result in a more tender and airy focaccia. Resist the urge to add too much flour.
Yeast Proofing: Always proof your yeast to ensure it’s alive and active. If it doesn’t foam, it’s best to start with a fresh batch.
Flavor Infusion: Infuse your oil with herbs like rosemary or garlic for an extra layer of flavor. Gently heat the oil with the herbs, then let it cool before brushing it on the dough.
Even Baking: Rotate the baking sheets halfway through baking to ensure even browning.
Salt Selection: Coarse Kosher salt or sea salt flakes provide a delightful burst of flavor on top of the focaccia.

Serving & Storage Suggestions

Serve the focaccia warm or at room temperature. It’s fantastic on its own, as a side dish to soups and salads, or as a base for sandwiches and appetizers. Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 weeks. Reheat in a low oven (300°F or 150°C) for about 10 minutes, or until warmed through. A quick zap in the microwave will also work, but it will soften the crust.

Nutritional Information

Nutrient	Amount per Serving*	% Daily Value
Calories	2218.25 kcal	N/A
Total Fat	68.63 g	105%
Saturated Fat	17.5 g	88%
Cholesterol	55 mg	18%
Sodium	5344 mg	223%
Total Carbohydrate	325.13 g	108%
Dietary Fiber	15 g	60%
Sugars	7 g	N/A
Protein	70.5 g	141%

* Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. Values based on listed data divided by four (assuming each foccacia is cut into four servings)

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend suitable for bread making. You may need to adjust the amount of liquid.
Dairy-Free: Substitute the Parmesan cheese with a dairy-free Parmesan alternative or nutritional yeast.
Herbaceous Focaccia: Add fresh rosemary, thyme, or oregano to the dough for a fragrant twist.
Roasted Vegetable Topping: Top the focaccia with roasted red peppers, caramelized onions, or roasted garlic before baking.
Spicy Focaccia: Sprinkle red pepper flakes or a drizzle of chili oil over the dough before baking.
Sweet Focaccia: Brush the baked focaccia with honey or maple syrup for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made ahead of time and refrigerated for up to 24 hours, or frozen for up to 3 weeks. Just be sure to bring it to room temperature before shaping and baking.

Q: Why is my focaccia tough?
A: Over-kneading or adding too much flour can result in a tough focaccia. Be gentle with the dough and add flour gradually, only until it comes together.

Q: Can I use a different type of cheese?
A: Yes, you can substitute the Parmesan cheese with other hard cheeses like Asiago or Pecorino Romano.

Q: How do I get those signature indentations in the focaccia?
A: Use lightly oiled fingers to press deep indentations all over the dough before baking. This prevents the dough from puffing up too much and creates pockets for the oil and toppings to pool.

Q: My focaccia is browning too quickly. What should I do?
A: If your focaccia is browning too quickly, tent it loosely with aluminum foil to prevent it from burning.

Final Thoughts

I hope this recipe for Kittencal’s Parmesan Focaccia inspires you to create your own warm and comforting culinary memories. Don’t be afraid to experiment with different toppings and flavors to make it your own. Share your creations with loved ones, and don’t forget to let me know how it turns out. Enjoy every delicious bite!

Kittencal’s Parmesan Focaccia Recipe