Parmesan Focaccia

  • 1 1/4 cups milk
  • 1 T. olive oil, plus more for drizzling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/3 cup grated parmesan cheese
  • 1 tsp. salt
  • 2 tsp. Italian seasoning
  • 2 1/2 tsp. yeast
  • Coarse sea salt and pepper

Bring all ingredients to room temperature before placing them in the bread machine. Place the milk and olive oil in the pan of the bread machine. In a large bowl, whisk the flour, cheese, salt, and Italian seasoning together. Carefully sprinkle the mixture over the milk and oil in the pan of the bread machine. Form a small divet in the flour, being careful to not poke through to the liquid beneath, and place the yeast in the divet.

Close the lid on the bread machine and select the dough setting. Press start. When the dough setting cycle has completed, carefully remove the dough from the machine and place it on a clean, dry, lightly-floured surface. I like to use a silicone baking mat for this step. Using flour-coated hands, stretch and start forming your dough into a rectangle. When you are done, it should mostly reach to the edges of a standard cookie sheet. Transfer to a cookie sheet (this is super easy if you use a silicone baking mat) and let it rest for 30 minutes.

Preheat the oven to 400° F. Bake the focaccia for 25-30 minutes or until the top of the bread is golden and puffy. Remove from the oven and drizzle with more olive oil and sprinkle coarse sea salt and pepper.

  • Yields: 10 servings
  • Preparation Time: 2.5 hours
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