Rosemary Focaccia Bread
This is one of my favorite breads to make – it smells delicious, tastes delicious, and it’s SO easy to make! It’s always a crowd pleaser, but it’s also the right size for a few people. You can eat it on it’s own, use it as bread for a sandwich, and so much more. I absolutely recommend making this as soon as possible!
This is best made in a cast iron skillet – two of my favorites are this one and this one!
Rosemary Focaccia Bread
This is one of my favorite breads to make – it smells delicious, tastes delicious, and it's SO easy to make! It's always a crowd pleaser, but it's also the right size for a few people. You can eat it on it's own, use it as bread for a sandwich, and so much more. I absolutely recommend making this as soon as possible!
Ingredients
- 1 cup warm water not too hot or too cold just warm – like Goldilocks would want
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon + 1/2 teaspoon kosher or coarse sea salt first in bread second on top
- 1/4 cup extra virgin oil oil for inside the dough + 2 tablespoons olive oil for bottom of skillet and top of bread
- 2 1/4 cups all-purpose flour may need a little more depending on weather*
- 2 teaspoons minced garlic
- 2 sprigs fresh rosemary chopped
Instructions
- In a large bowl, add warm water, sugar, and yeast. Stir together and let sit for 5 minutes, until slightly bubbly.
- Next, add 1 teaspoon salt, 1/4 cup olive oil, 2 1/4 cups flour to the mixture. Stir in with a spoon until combined. You will need a little more flour to make the dough come together, and when it starts to get too sticky (and spoon gets stuck), switch to mixing by hand.
- Lightly flour a clean, dry surface, and knead the dough by hand for 8-10 minutes. It will be a little sticky, but needs to be more combined – You may need up to a 1/4 cup extra flour. You want to be able to press on the dough, and don’t want it to completely stick to your fingers.
- Oil the large bowl that the dough was started in, and shape the dough into a ball, coat it lightly with oil, and place it in the bowl. Cover the bowl with plastic wrap and let it rise for 45 minutes.
- Once that time has passed, coat a 10-inch cast iron skillet with 1 tablespoon olive oil. Punch down the dough in the large bowl, transfer it to the skillet, and press it into the bottom of the pan. Using a sharp knife, score the top of the bread in a crisscross pattern.
- Brush the top of the bread with 1 tablespoon of olive oil, and sprinkle it with the minced garlic, rosemary, and 1/2 teaspoon salt.
- Cover the bread loosely with plastic wrap and let it rise for another 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- After the bread has risen for the second time (the 20 minutes), remove the plastic wrap, and place the skillet in the oven. Bake for 20-25 minutes, until the top is a light golden brown.
- Remove the bread from the skillet right away (carefully) to maintain the crust! Place it on a wire rack to cool.
- Enjoy!
Notes
SERVING: Cut as serve on it’s own, the bread for a sandwich, and so many more options. This is a delicious and herby bread.
STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 1-2 days for the freshest taste and texture.
STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 1-2 days for the freshest taste and texture.