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Alex Kornswiet

Easy Rosemary Garlic Focaccia Bread

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 minutes
Cook Time 25 minutes
Rising Time 1 hour 5 minutes
Total Time 40 minutes
Servings: 1 Loaf
Course: Breakfast, Side Dish, Snack
Ingredients Method Notes

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

Method
 

  1. In a large bowl, add warm water, sugar, and yeast. Stir together and let sit for 5 minutes, until slightly bubbly.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the bread loosely with plastic wrap and let it rise for another 20 minutes.
  8. Meanwhile, preheat the oven to 400 degrees F.
  9. 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.
  10. Remove the bread from the skillet right away (carefully) to maintain the crust! Place it on a wire rack to cool.
  11. 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.