TIP:Once the focaccia has cooled, it makes a delicious sandwich bread. You can also play with different flavors on the bread itself. Try incorporating fresh chopped rosemary into the dough or topping the dough with thinly sliced tomato before baking.
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Utensils
Stand Mixer
Dough Hook
Large Bowl
Rolling Pin
Ninja Sheet Pan
Step 1
Place yeast, sugar, salt, and warm water in the bowl of an electric stand mixer fitted with a dough hook. Whisk mixture together, then allow yeast to bloom for 15 minutes
Step 2
In a separate mixing bowl, combine 5 cups flour, 1 /2 cup of Parmesan cheese, 2 tablespoons cornmeal, thyme, and oregano. Once yeast has fully bloomed, set mixer to low and slowly incorporate flour mixture. Allow hook to knead dough for about 3 minutes until a slightly sticky dough ball forms.
Step 3
Once dough forms, transfer it to a floured surface and knead by hand until it is smooth and not sticky. Add 2 tablespoons olive oil to a large mixing bowl and place dough in bowl. Rotate dough ball to cover it in oil. Wrap bowl in plastic wrap or drape with a kitchen towel. Allow dough to rise for 1 hour.
Step 4
After an hour, transfer dough to a lightly floured surface and use a rolling pin to roll it out into a 12 x 11-inch rectangle.
Step 5
Sprinkle remaining cornmeal on pan. Mold dough into pan, pressing down with your fingertips. Brush top with 1 /4 cup olive oil.
Step 6
Install the wire rack on Level 3. Select BAKE, set temperature to 400°F, and set time to 15 minutes. Press START/STOP to begin preheating.
Step 7
When the unit has preheated, place pan on wire rack on Level 3. Close oven door to begin cooking
Step 8
When cooking is complete, remove pan from oven and allow bread to cool before serving.
Place yeast, sugar, salt, and warm water in the bowl of an electric stand mixer fitted with a dough hook. Whisk mixture together, then allow yeast to bloom for 15 minutes
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 2 of 8
In a separate mixing bowl, combine 5 cups flour, 1 /2 cup of Parmesan cheese, 2 tablespoons cornmeal, thyme, and oregano. Once yeast has fully bloomed, set mixer to low and slowly incorporate flour mixture. Allow hook to knead dough for about 3 minutes until a slightly sticky dough ball forms.
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 3 of 8
Once dough forms, transfer it to a floured surface and knead by hand until it is smooth and not sticky. Add 2 tablespoons olive oil to a large mixing bowl and place dough in bowl. Rotate dough ball to cover it in oil. Wrap bowl in plastic wrap or drape with a kitchen towel. Allow dough to rise for 1 hour.
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 4 of 8
After an hour, transfer dough to a lightly floured surface and use a rolling pin to roll it out into a 12 x 11-inch rectangle.
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 5 of 8
Sprinkle remaining cornmeal on pan. Mold dough into pan, pressing down with your fingertips. Brush top with 1 /4 cup olive oil.
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 6 of 8
Install the wire rack on Level 3. Select BAKE, set temperature to 400°F, and set time to 15 minutes. Press START/STOP to begin preheating.
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 7 of 8
When the unit has preheated, place pan on wire rack on Level 3. Close oven door to begin cooking
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
480ml
warm water
720g
all-purpose flour, divided
80g
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
60ml plus 2 tablespoons
extra virgin olive oil
3 teaspoons
dry active yeast
2 teaspoons
sugar
3 tablespoons
kosher salt
2 cups
warm water
6 cups
all-purpose flour, divided
1 cup
grated Parmesan cheese, divided
4 tablespoons
ground cornmeal, divided
2 teaspoons
fresh thyme leaves, chopped
2 teaspoons
fresh oregano leaves, chopped
1/4 cup plus 2 tablespoons
extra virgin olive oil
Step 8 of 8
When cooking is complete, remove pan from oven and allow bread to cool before serving.
