If you are willing to allow the dough to rise as needed, this is absolutely delicious! I made the bread according to the recipe, with rosemary and no fennel seeds. Turned out soft and perfect in the middle and slightly crispy on the outside. It's not hard to make, just takes time.
From EatingWell: January/February 2009
Puffy, chewy-crisp and fragrant with fresh herbs, this Parmesan focaccia goes well with soups, stews and, of course, Italian-style fare. Be sure to use only fresh herbs and avoid the temptation to stir them into the dough (sprinkle them over it); many herbs, including the ones called for here, inhibit yeast growth when they're combined in the dough. The dough bakes on the lowest rack in a very hot oven to simulate the hearth baking that is traditional for focaccia. Recipe by Nancy Baggett for EatingWell.
4 Reviews for Parmesan-Herb Focaccia
This recipe is very easy and makes a delicious focaccia. Don't skip the sprinkle of coarse salt on top!
I made this with bread flour & white whole wheat, plus rosemary. It turned out well, but I didn't like the parmesan flavor. I used real, high-quality cheese, but it just didn't seem right for this bread, which surprised me. I would like to omit it, but the article is so clear about not making any changes that I probably won't try. I did not put any herbs under the dough before spreading it in the pan--that seemed odd--but put the full amount on top.
Oddly enough, parmesan detracts here
This recipe has been corrected since it ran in the January/February 2009 edition of the magazine. The end of Step 2 should read: "For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the FIRST rise."
Editor's Note, Charlotte, VT