Introducing Parmesan to my Rosemary Focaccia was one of the best things ever! Seriously its delicious and when baked in cast iron you get that authentic happiness and a killer Instagram shot! If you have been clicking around the Insta-Cook’s Cook Book you will know by now that Rosemary is a winning herb and is well-loved here.
What is Focaccia
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. In fact the only difference between this recipe and a pizza dough is 1 tbsp of caster sugar! Focaccia can be used as a side to many meals or as sandwich bread. It is always made with yeast and olive oil and usually flavoured with herbs.
Cracking Out The Cast Iron For Rosemary Focaccia
So for my yummy Parmesan focaccia with rosemary we are going to be using the cast iron. For me it really does work wonders for this dish and looks super awesome on the table. If you need to find a cracking cast iron then look no further because the winning VonShef Cast Iron 3 Piece Skillet Pan Set is super cheap on amazon. Check it out.
Adding Parmesan To Rosemary Focaccia
We are going to top the focaccia with a mixture of rosemary and Parmesan which will give it a crispy cheesy top, this is because it looks awesome and tastes superb. Of course this works amazingly well with a great soup recipe. Try pairing with my Leek, Potato and Onion Soup.
Other ingredients that work amazing here that you could try would be thyme, finely sliced onions, tomatoes and roasted garlic. The possibilities to spice your bread up are endless.
Parmesan & Rosemary Focaccia Cast Iron Cooking
- 375 g strong white flour
- 7 g dried fast action yeast
- 1 tsp salt
- 225 ml warm water
- 2 tbsp olive oil plus a lot extra for drizzling
- 50 Parmesan
- 3 rosemary sprigs
- 1 tsp Sea Salt Flakes
- Add the flour into a mixing bowl and then add the yeast on one side and the salt on the other. Make a well in the centre and add 2 tbsp of olive oil and the warm 225 ml water.
- Mix well until the dough comes together then transfer to a floured surface and kneed for 8 mins or until the dough is smooth. Clean the bowl used for mixing and add the dough back in, brush lightly with olive oil and cover with cling film. Leave for 1 hour or until the dough has doubled.
Preheat oven to 200°
- Prepare the cast iron by lightly flouring the bottom and then scoop out the dough and into the cast iron. Flatten the dough down and drizzle with a touch of oil and cover for 20 mins.
- After 20 mins knock back the dough by using your fingers pressing all over the dough. Sprinkle the top with the grated cheese, rosemary and sea salt. Drizzle with a touch more olive oil and then into the oven for 20 to 25 mins.
- Once golden and cooked through remove from the oven and let cool slightly before serving. Top with additional olive oil if you should wish and enjoy
To Conclude The Food
Such a simple bread but one that works wonders. The recipe is so versatile too. It is even the main recipe I use for Bread Baps! Minus the rosemary and Parmesan of course! Pair it with your favourite soup today.