Inspiration Guide
25
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HERB & PARMESAN FOCACCIA
PREP: 1 HOUR 30 MINUTES | RISE: 60 MINUTES | BAKE: 15 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Place yeast, sugar, salt, and warm water in the
bowl of an electric stand mixer fitted with a dough
hook. Whisk mixture together, then allow yeast to
bloom for 15 minutes.
2 In a separate mixing bowl, combine 5 cups flour,
1
/2 cup of Parmesan cheese, 2 tablespoons
cornmeal, thyme, and oregano. Once yeast has fully
bloomed, set mixer to low and slowly incorporate
flour mixture. Allow hook to knead dough for about
3 minutes until a slightly sticky dough ball forms.
3 Once dough forms, transfer it to a floured surface
and knead by hand until it is smooth and not
sticky. Add 2 tablespoons olive oil to a large
mixing bowl and place dough in bowl. Rotate
dough ball to cover it in oil. Wrap bowl in plastic
wrap or drape with a kitchen towel. Allow dough
to rise for 1 hour.
4 After an hour, transfer dough to a lightly floured
surface and use a rolling pin to roll it out into
a 12 x 11-inch rectangle.
5 Sprinkle remaining cornmeal on pan. Mold dough
into pan, pressing down with your fingertips. Brush
top with
1
/4 cup olive oil.
6 Install the wire rack on Level 3. Select BAKE, set
temperature to 400°F, and set time to 15 minutes.
Press START/STOP to begin preheating.
7 When the unit has preheated, place pan on wire
rack on Level 3. Close oven door to begin cooking.
8 When cooking is complete, remove pan from oven
and allow bread to cool before serving.
INGREDIENTS
3 teaspoons dry active yeast
2 teaspoons sugar
3 tablespoons kosher salt
2 cups warm water
6 cups all-purpose flour, divided
1 cup grated Parmesan cheese, divided
4 tablespoons ground cornmeal, divided
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh oregano leaves, chopped
1
/4 cup extra virgin olive oil, plus 2 tablespoons
TIP Once the focaccia has cooled, it makes a delicious
sandwich bread. You can also play with dierent
flavors on the bread itself. Try incorporating fresh
chopped rosemary into the dough or topping the
dough with thinly sliced tomato before baking.
ADVANCED RECIPE | RACK LEVEL 3 | WIRE RACK, SHEET PAN
SIDES & APPS
2
3
1
4
RACK
LEVEL