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.
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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.
Recipe Tips
- Ideally the water should be between 105°F-110°F before adding the yeast. Water above 120°F will kill the yeast.
This 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.
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
Gather your Ingredients
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 3/4 teaspoon of the salt and mix until combined.
- Add 2 tablespoons of olive oil and 1/2 tablespoon of the fresh rosemary and mix until combined.
- With the mixer on low, gradually add 1/2 cup of the remaining flour. Then add just enough of the remaining 1/4 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 1/2 teaspoon 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 1/4 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
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Ingredients
- ¾ Cup Warm Water, 105°F-110°F
- ½ Tsp White Sugar
- 1 ½ Tsp Active Dry Yeast
- 5 ½ Tbsp Extra Virgin Olive Oil, divided
- 1 ¾ Cups All Purpose Flour, divided
- 1 Tsp Kosher Salt, divided
- 1 Tbsp Parmesan Cheese, grated
- 1 clove Garlic, minced
- 1 Tbsp 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 3/4 teaspoon of the salt and mix until combined.
- Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary and mix until combined.
- With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 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 1/2 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 1/4 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.
This rosemary focaccia bread is so tasty. Loved it. It was the first time I ever made bread in a skillet and it turned out just perfect.