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Parmesan Focaccia

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Parmesan Focaccia


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Makes about 2 pounds; serves 8)

“The focaccia we make every day at the White Dog Café uses a sourdough starter that we have been cultivating for years, so it isn’t a recipe that translates well. This hassle-free recipe requires no starter and yields a golden, tender focaccia. We top it with grated parmesan cheese, but fresh herbs, garlic, sea sale, sun-dried tomatoes, olives, or cherry tomatoes are all viable alternatives.”

2 cups whole milk
1 envelope (2 1/2 teaspoons) active dried yeast
6 cups all-purpose flour
1/2 cup wheat bran or wheat germ
1 tablespoon salt
2 teaspoons sugar
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

1.  Warm the milk in a small saucepan set over low heat to about 110 degrees F. (it should feel just warm to the touch). Stir in the yeast and set aside to proof for 10 minutes.
2.  Combine the flour, wheat bran, salt and sugar in the bowl of an electric mixer fitted with a dough hook if you have one, or standard beaters. Add the yeast mixture and the eggs. Mix on low speed to combine. Continue mixing until the dough comes together and pulls away from the sides of the bowl. Knead on low speed until the dough is smooth and elastic, 6 to 8 minutes. If working by hand, knead the dough on a floured surface until smooth and elastic, about 15 minutes.
3.  Place the dough in a large, well-oiled bowl and cover with a dish towel or plastic wrap. Set the dough in a warm, draft-free spot to rise until doubled in bulk, 1 to 2 hours.
4.  Generously oil a jelly roll pan. Punch down the dough. Spread the dough into the pan to a uniform 1-inch thickness. Cover with a dish towel. Set aside to rise in a warm draft-free spot until doubled in bulk, about 1 hour.
5.  About 30 minutes before baking, preheat the oven to 400 degrees F.
6.  Make a dozen evenly spaced shallow indentations in the dough with the handle of a wooden spoon or your index finger. Drizzle the dough with the olive oil. Sprinkle on the Parmesan and pepper. Bake until golden brown,
20 to 25 minutes. Serve warm.

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