My rosemary was getting seriously out of control in my garden so I decided to make a Skillet Rosemary Focaccia Bread. If you don't have a cast-iron skillet, you can try my other Rosemary Focaccia recipe.
Both recipes are absolutely delish except this skillet version will not turn out as thick as the other recipe. But you will get a nice crunch around the edges. If you are like me, I love crunchy bread.
There is just something about the taste of focaccia and olive oil that makes me happy. I wish I could eat focaccia every day but I'm not sure my doctor would like me eating so many carbs.
This Skillet Rosemary Focaccia Bread is super simple to make. From start to finish, this focaccia recipe should not take you more than 1 hour. Thank God because I would be pulling my hair out if it took any longer.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Skillet Rosemary Focaccia Bread recipe (see recipe card for quantities): Water, White Sugar, Yeast, Extra Virgin Olive Oil, All Purpose Flour, Kosher Salt, Parmesan, Garlic, Fresh Rosemary and Flaky Sea Salt.
🥣 How to make Skillet Rosemary Focaccia Bread
Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment, stir well to combine.
Sprinkle the yeast over the water and stir just a bit. Let sit until it's foamy. About five minutes.
Turn the mixer on low speed and add 1 cup of the flour and ¾ teaspoon of the salt and mix until combined.
Add 2 tablespoons of olive oil and ½ tablespoon of the fresh rosemary and mix until combined.
With the mixer on low, gradually add ½ cup of the remaining flour. Then add just enough of the remaining ¼ cup until the dough begins to pull away from the sides of the bowl.
Preheat oven to 200°F. Grease a cast-iron skillet with ½ teaspoons of olive oil.
Remove the dough and place it on a floured surface and sprinkle the top lightly with flour. Gently shape the dough into a flat disc and place it in the skillet.
Gently press the dough evenly in the bottom of the skillet and 1 inch up the sides. Cover the dough with a clean towel.
Turn off the oven and place the skillet in the oven for 20 minutes to allow the dough to rise.
Remove the skillet from the oven and remove the towel. Preheat the oven to 400°F.
In a small bowl, combine 2 tablespoons of olive oil, the remaining ¼ teaspoon of salt, garlic, and remaining rosemary.
Brush the dough with the olive oil mixture. Make indents over the top of the dough with your thumb.
Bake for 20 minutes or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt.
Let the focaccia cool slightly on a wire rack before serving.
Skillet Rosemary Focaccia Bread
Equipment
- Cast Iron Skillet
Ingredients
- ¾ Cup Water, Warm
- ½ teaspoon White Sugar
- 1 ½ teaspoon Active Dry Yeast
- 5 ½ tablespoon Extra Virgin Olive Oil, Divided
- 1 ¾ Cups All Purpose Flour, Divided
- 1 teaspoon Kosher Salt, Divided
- 1 tablespoon Parmesan, Shredded
- 1 clove Garlic, Minced
- 1 tablespoon Fresh Rosemary, divided
- Flaky Sea Salt
Instructions
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment, stir well to combine.
- Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about five minutes.
- Turn the mixer on low speed, and add 1 cup of the flour and ¾ teaspoon of the salt and mix until combined.
- Add 2 tablespoons of the olive oil and ½ tablespoon of the fresh rosemary and mix until combined.
- With the mixer on low, gradually add ½ cup of the remaining flour, then add just enough of the remaining ¼ cup until the dough begins to pull away from the sides of the bowl.
- Preheat oven to 200°F. Grease a cast iron skillet with ½ teaspoons of olive oil.
- Remove the dough and place on a floured surface and sprinkle the top lightly with flour. Gently shape the dough into a flat disc and place in the skillet.
- Gently press the dough evenly in the bottom of the skillet and 1 inch up the sides. Cover the dough with a clean towel.
- Turn off the oven and place the skillet in the oven for 20 minutes to allow the dough to rise.
- Remove the skillet from the oven and remove the towel. Preheat the oven to 400°F.
- In a small bowl, combine 2 tablespoons of olive oil, the remaining ¼ teaspoon of salt, garlic, and remaining rosemary.
- Brush the dough with the olive oil mixture. Make indents over the top of the dough with your thumb.
- Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt.
- Let the focaccia Cool slightly on a wire rack before serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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