Easy Rosemary Garlic Focaccia Bread

Alex Kornswiet
This bread is delicious and simple to make. It's best made in a cast-iron skillet, to get a crispy bottom. 
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Prep Time 15 mins
Cook Time 25 mins
Rising Time 1 hr 5 mins
Total Time 40 mins
Course Breakfast, Side Dish, Snack
Servings 1 Loaf

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.