Parmesan Focaccia

"This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each."
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by Dixie Vader photo by Dixie Vader
photo by Stardustannie photo by Stardustannie
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
3hrs 30mins




  • For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool.
  • Once cooled put through fine disk on ricer or grate through large holes on grater box.
  • Reserve 1 1/3 cup lightly packed potato.
  • Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
  • Cover tightly and set aside until bubbly, about 20 minutes.
  • Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together.
  • Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes.
  • If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  • With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour.
  • Meanwhile, adjust oven rack to lower-middle position and heat to 425°F.
  • Once doubled in size, with two wet fingers, dimple risen dough.
  • Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese.
  • Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Dixie Vader
    I made this recipe for the I Recommend Tag Game and it turned out fantastic! I don't have a mixer, so I made it by hand. Also, at the last minute I found that I had no potatoes so I used Instant mashed potatoes mixed with enough water to be packable. I used regular dry yeast and followed your directions for the extra time. I only put cheese on half since my little sister doesn't like cheese and cooked it for 20 minutes. I cooked it in an oiled 8x12 inch casserole dish. It stuck to the bottom, but I was able to get most of it off. I served it with His Servant's Recipe #187527 over noodles and fresh broccoli. It worked well soaking up the tomato juice from the Cacciatore. Everyone loved it and most of it got eaten before supper came around. Will make again!
  2. Stardustannie
    Perfect! What a wonderful focaccia...great texture for dipping. I enjoyed it with olive oil and balsamic and olive oil and dukkah...MMmm Instructions written wonderfully...easy enough for a novice baker like me :) Reviewed for the 123 wonders game.
  3. MamaJ
    YUM! I made this for my weekly "soup night" and my guests loved it. I served it with sausage and tortellini soup, and ribollita soup. I doubled this recipe and it worked well but my kitchenaid mixer was very full. I was short about 1/3 cup of potatoes but it still tasted delicious. This dough is beautiful to work with and I would highly recommend it to people who are new to bread baking as well as to those who are experienced. Thanks for a great recipe GW!
  4. Nimz_
    Absolutely outstanding Focaccia bread. Wonderful texture and perfect for a dipping bread. I had this as an appetizer before dinner tonight and used a California made extra virgin olive oil dipping oil with spices and herbs that was given to us as a gift at Christmas last year. Excellent. Would be so even without the dipping sauce. I made one error and that was I did not use fast rise yeast so it took we a little longer, but it turned out great. Also, thanks for the tip on handling wet dough with wet hands. Works like a charm. Thanks so much GW for another great recipe.


"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
View Full Profile

Find More Recipes