Genoese Focaccia Bread with Parmesan

Directions

1. Combine the flour with the yeast, add 3 tablespoons of oil, 170 grams of water, 50 grams of cheese and 50 games of salt in a bowl, kneading the dough well.
2. Place the dough onto a work surface and knead it well for 7 to 8 minutes.
3. Return the dough to the bowl, greased with oil and set it aside to rise to double its size.
4. When the dough has risen, place it on the work surface, shape it into a log, and place it on a parchment paper-lined baking sheet.
5. Allow it to rest for 15 minutes. Then roll it out to cover the entire baking sheet by using a rolling pin and your hands. It is also possible to roll out the dough immediately after placing it on the baking sheet, but this will take more effort since the gluten is stronger and offers resistance.
6. Let the dough rise in the baking sheet for 30 minutes.
7. Preheat oven to 200 degrees Celsius.
8. Press your fingers into the dough completely and cover the dough with the water and oil mixture. Sprinkle the top with cheese and let it rise again completely, to more than double (approximately 1 ½ hours).
9. Bake for 25 minutes or until golden brown.