Parmesan Sage Focaccia


You can change the texture of your focaccia, simply by using different pans to cook them in. If you bake this lightly herb and cheese flavored focaccia dough in a smaller pan, you can obtain a thick, soft version to use for sandwiches.

You can create an endless number of focaccias simply by changing the basic flavorings. In this focaccia, I added parmesan cheese, cracked black pepper, and fresh sage.

I used a smaller 9 x 11 inch cookie sheet for this recipe and my focaccia was about 1 1/2 inches thick, perfect for sandwiches. For a thinner, crustier version, you could simply use two pans, dividing the dough between both.

Buon Appetito!
Deborah Mele 

Parmesan Sage Focaccia

Parmesan Sage Focaccia

Yield: 1 Focaccia
Prep Time: 2 hours
Cook Time: 30 minutes

A little cheese and some fresh sage change the flavor of a basic focaccia recipe.


  • 2 Teaspoons Instant Dry Yeast
  • 1 1/2 Cups Warm Water (Approximate)
  • 4 - 4 1/2 Cups All-purpose, Unbleached Flour
  • 1 Teaspoon Salt
  • 6 Tablespoons Olive Oil
  • 1 1/2 Cups Grated Parmesan Cheese
  • 2 Teaspoons Coarse Cracked Black Pepper
  • 2 Tablespoons Fresh Sage Leaves, Finely Chopped
  • Coarse Salt


  1. In a large bowl, combine 4 cups of the flour, 1 teaspoon black pepper, chopped sage, 1 cup of the parmesan cheese, salt, and yeast.
  2. Add enough warm water to make a sticky dough, and mix thoroughly with a wooden spoon and then your hands, adding additional flour as needed to keep dough workable.
  3. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
  4. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  5. Punch down and place on a 9 x 11 oiled baking sheet (or larger for thinner, crispier focaccia).
  6. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt, remaining teaspoon of black pepper, and remaining parmesan cheese.
  7. Preheat the oven to 425 degrees F. Bake about 25 to 30 minutes or until golden.
  8. Serve warm or at room temperature.
  9. To serve, slice into 2 inch by 3 inch pieces to serve with dinner, or into 5 x 5 inch squares to use as sandwiches.

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One Comment

  1. I made this yesterday morning and it’s delicious. It was the first time I made fresh bread and I’m so happy I did.

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