This is the second recipe I’ve made from the Smoky Mountain Cafe blog. I love to make homemade focaccia bread on the weekend to go with our chicken and/or pasta. I really liked this recipe. I loved all the herbs in the bread and the cheese and rosemary on top! We didn’t use any dipping oil, but I think it would put this bread over the top. This is very simple to make; mix it and forget it.
Herb & Cheese Focaccia Bread
2 Tbsp extra virgin olive oil, divided
3 cups all-purpose flour
1 packet active dry yeast (I used instant yeast)
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1 tsp minced garlic, heaping
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 1/4 cup warm milk, 110-115 degrees
1 tsp dried rosemary
2 Tbps grated parmesan
1 1/2 cups shredded mozzerella cheese
Add 1 tablespoon of extra virgin olive oil to a large bowl and set aside.
In the bowl of a stand mixer, using the dough hook attachment, mix together all-purpose flour, yeast, salt, black pepper, sugar, minced garlic, oregano, thyme and basil on low to combine.
Add in milk and 1 tablespoon of extra virgin olive oil. Continue to mix together and knead or knead by hand until dough is smooth and elastic.
Transfer dough reserved bowl with olive oil. Roll dough in bowl to coat with olive oil. Cover bowl with plastic wrap and allow to rest and rise in a warm place for about 45 minutes.
Punch dough down and place in a greased baking pan. Gently stretch and pat dough into 1/2 inch thick rectangle. Brush the top of the dough with extra virgin olive oil. Pour 1 teaspoon of dried rosemary into the palm of your hand and slightly break up the rosemary and sprinkle over the top of the dough. Now sprinkle the dough with 2 tablespoons of grated Parmesan cheese and 1-1/2 cups of shredded mozzerella cheese.
Cover with plastic wrap and allow to rest for about 30 minutes.
Bake at 450 degrees for 15 minutes, until golden brown.