Parmesan Rosemary Foccacia Bread

total time:: 0 about 3-4 hours

Makes 2 loaves

Rachel

Takes a while to make, but you can’t beat fresh bread.

ingredients

1-ounce fresh yeast or 2 envelopes active dry yeast
2 cups whole milk, lukewarm
1 tbl sugar, plus 1 teaspoon
5 cups all-purpose flour, plus more for the work surface
1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling
3 tbl finely chopped fresh rosemary leaves
2 1/2 tbl kosher salt
1 tbl lemon zest, grated
Gray salt
1 egg, beaten well
1 cup grated parmesan cheese

directions

1
In a large bowl, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour.
2
Mix well, and cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer and set aside.
3
Place a large saute pan over medium-high heat and pour in 1 cup of the olive oil and add half of the rosemary. Let simmer for about 10 minutes. Strain & cool.
4
Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of gray salt. Add half of the olive oil into dough. Knead until smooth with hands. Form the dough into a ball.
5
Place some olive oil in large bowl to coat the sides. Place dough ball into bowl, and cover with tea towel and allow to rise until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
6
The next day, take the risen dough, and place in mixing bowl. With more romsemary oil press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle.
7
Transfer the dough to the baking sheet and brush with the remaining oil. Cover with tea towel, and let rise again until doubled, 30 to 40 minutes.
8
Preheat oven to 425 degrees and bake 15 minutes. Remove from the oven and brush with the egg.
9
Top with lemon zest, cheese, and chopped rosemary and finish with some coarse salt.
10
Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.