Focaccia topped with basil and Parmesan cheese is a really airy Italian bread. Delicious as a side on soup, Italian buffet and BBQ
Focaccia, a typical Italian bread, in the early days baked on hot stones and that became wonderfully airy. Focaccia is delicious with a soup or barbecue. Without additions it's lovely, but you can also add flavors or filling. It seemed to me that it would be a great idea to top it with basil, Parmesan cheese and sea salt.
And after baking the bread had a nice savory flavor. It is one of those bread that's already so delicious that it needs nothing more. Ideal to accompany a soup or as a snack and appetizer.
It's a good taste!
Recipe Focaccia with basil and parmesan
Focaccia topped with basil and Parmesan cheese
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 375 grams flour
- 180 ml water
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon yeast
- ½ teaspoon sugar
- 3 tablespoons Olive oil to pour over the bread
- 1 teaspoon basil dried
- 1 teaspoon Parmesan cheese grated
- 2 teaspoons sea salt
Bread baking machine
- Put all ingredients in the bread machine in the right order as specified by the manufacturer.
- Then turn the machine on the dough mode into the position in which the machine kneads the dough and run the 1st rise. Go further at the instructions after the first rise
With a mixer or by hand
- Put tepid water, yeast and the sugar in a small bowl , mix well and let stand 5 minutes. By then there should be bubbles (if that is not the case, then the yeast is no longer good and you must use a new package)
- Put the flour in a bowl with the salt and mix well.
- Then mix the oil through it.
- Stir well with a wooden spoon so that all the liquid is absorbed.
- Stir in the yeast mixture and start kneading (by hand or with the mixer).
- Knead until the dough is smooth and elastic to the touch and that will certainly takes 10 minutes of kneading.
- Shape the dough into a ball.
- Grease a bowl with oil and place the dough in it.
- Turn once and cover the bowl with a damp towel and put it away on a warm place.
- Let the dough rise for half an hour (or until doubled in volume). Go further with the instructions after the first rise
After the first rise
- Lay the dough on a greased workplace.
- Press the air out, form a ball and let it rest for 15 minutes.
- Press the dough into an oval.
- Place the damp towel over the dough and leave the bread to rise for an hour in a warm place.
- After half an hour preheat the oven to 200 degrees Celsius.
- After the second rise you moisten the top of the loaf with water. Push with your fingertips dimples in the bread.
- Drizzle with olive oil.
- Mix the basil, with the Parmesan cheese and sea salt and sprinkle the top of the focaccia.
- Put this bread in the oven for 20 minutes and then remove the bread from the oven.
- Let cool on a wire rack.