Giving and sharing bread is for me a moment of holistic life, a transcendental sharing. So what could be more extraordinary than when the baker (for an hour) is your daughter. So today Zoë is letting me share her Focaccia recipe with you, so you can bake one for Father's Day this Sunday. Or any other occasion during the year. You can eat this Focaccia simply with a meal, but you can also use it as a sandwich bread with the Bagnat bread recipe  or simply as a Caprese sandwich.

Recipe:

4 people / 2 hours

• 3 cups unbleached all-purpose flour
• 2¼ teaspoons active dry yeast
• 1 tablespoon sugar
• 2 teaspoons coarse salt, plus 1 teaspoon for the topping
• 2 tablespoons of fresh garlic, pressed (or 2 tablespoon garlic powder)
• 1½ cups warm water
• ¼ cup Extra Virgin Olive oil, plus more for topping

For the topping:

• ¼ cup fresh shredded Parmesan Reggiano cheese
• 2 cloves of fresh minced garlic
• 1 sprig fresh rosemary

Instructions:

In a large mixing bowl combine the flour, yeast, sugar salt and garlic powder. Mix together well. Stir in the warm water and olive oil until it is all completely mix together. Cover with a clean towel or plastic wrap and place in a warm area for 30-45 minutes and until doubled in size. Once the dough has risen, turn it over into an olive oil greased 9x13 baking dish. Spread and push the dough to the edges of the dish. Cover and let rise for 20 minutes. Preheat the oven 375°F. Using your fingertips: dimple the dough. Drizzle with about a tablespoon of extra olive oil and sprinkle with Parmesan cheese, rosemary leaves, minced garlic and extra salt. Cover dough and place back in warm area. Once the oven is preheated, uncover dough and bake for 30 minutes.

Let the bread rest and cool for 10 minutes before slicing, Enjoy.