Herb & Parmesan Focaccia




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 cornflour, divided

2 teaspoons fresh thyme leaves, chopped

2 teaspoons fresh oregano leaves, chopped

¼ cup extra virgin olive oil, plus 2 tablespoons



  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, ½ cup of Parmesan cheese, 2 tablespoons cornflour, 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 30 x 28 cm rectangle.
  5. Sprinkle remaining cornflour on tray. Mold dough into tray, pressing down with your fingertips. Brush top with1/4cup olive oil.
  6. Install the wire rack on Level 3. Select BAKE, set temperature to 205°C and set time to 15 minutes. Press START/STOP to begin preheating.
  7. When the unit has preheated, place tray on wire rack on Level 3. Close oven door to begin cooking.
  8. When cooking is complete, remove tray from oven and allow bread to cool before serving.

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