Parmesan Focaccia
210 mins (prep 30, cooking 180)
7 ingredients
6 servings
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.

Categories:  european , italian , flat-shaped-breads , healthy , breads , <-4-hours , vegetarian , time-to-make ,
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Serving Size (50.61 g)
Servings 6
Amount per Serving
Calories 87.16 Calories from Fat 88.74
% Daily Value *
Total Fat 9.86g 91.02%
Saturated Fat 1.36g 40.84%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1.77mg 0.44%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 1.28mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baking potato, instant yeast, unbleached all-purpose flour, table salt, grated parmesan cheese