Half-Baked Parmesan and Herb Focaccia

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A soft, golden focaccia bread infused with fresh rosemary and Parmesan cheese, baked halfway for a chewy center and crisp edges. This italian-inspired quick meals ready in about 45 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 1 1/4 cups warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/4 cup plus 2 tbsp extra virgin olive oil
• 2 tbsp chopped fresh rosemary
• 1/2 cup grated Parmesan cheese
• 1 tsp coarse sea salt

Instructions

1. Step 1: In a small bowl, combine 1 1/4 cups warm water, 2 1/4 tsp active dry yeast, and 1 tsp granulated sugar. Stir gently and let sit for 5 minutes until foamy and activated.
2. Step 2: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp kosher salt. Pour in the yeast mixture and 1/4 cup extra virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Step 3: Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic, about 5-6 minutes longer if using hands.
4. Step 4: Grease a large bowl with 2 tbsp extra virgin olive oil. Place dough inside, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
5. Step 5: Preheat oven to 425°F (220°C). Drizzle a 9x13-inch baking pan with 1 tbsp olive oil. Transfer dough to the pan and gently stretch it out to fill the pan, dimple the surface with your fingertips.
6. Step 6: Sprinkle 2 tbsp chopped fresh rosemary and 1/2 cup grated Parmesan cheese evenly over the dough. Let it rest for 15 minutes to puff slightly.
7. Step 7: Bake for 15 minutes, then remove from oven and brush the top with 1 tbsp olive oil and sprinkle 1 tsp coarse sea salt. Return to oven and bake an additional 10 minutes until golden brown and crisp on edges.
8. Step 8: Remove focaccia from oven and cool slightly before slicing into halves for serving.