Garlic Rosemary Focaccia Bread

Focaccia bread! I love this kind of bread, it just usually takes awhile to make so who has the time for that? Busy days like today when you suddenly find yourself with so little time on your hands so I’ve been working on a speedy Focaccia bread recipe and it came out great. The challenge was making it in under an hour and it worked out perfectly.  This recipe uses a cast iron skillet, if you haven’t guessed yet I adore my cast iron , they are used alot!

So good!

3/4 c warm water ( keep the water temp betwee 115F and 130F)
1/2 tsp granulated sugar
1 1/2 tsp yeast rapid rise ( you’ll use one full packet plus 1/4 tsp from another.)
2 Tbsp olive or olive oil
2 c flour
1/2 tsp salt

Olive oil
1 Tbsp grated Parmesan cheese
1 teaspoon rosemary
1 teaspoon garlic minced ( one big clove minced)

Preheat oven to 350

Place the water and sugar in the standing mixer bowl. Stir until sugar dissolves. Sprinkle the yeast over the water and stir then let it sit Let sit until foamy which will be about 5-10 minutes. Add in your oil and mix slowly. Add in the flour a little at a time as you are mixing. Mix until the dough starts to pull away from the bowl. When it’s finished take your iron skillet and grease it with butter ( get the sides) . Pull out the oven rack set the skillet to it and let sit till the skillet is warm. While it’s warming, place dough on a flour surface and knead a little, doesn’t need much at all, then rolled out to the size of 10 inches. Take the dough and place into the warmed skillet and set aside for about 20 minutes with a towel over it. Or until it’s doubled in size.

 Once it’s doubled in size, take the end of a wooden spoon and poke gently into the dough all around, you don’t need to push all the way down, just a gentle push around the dough. Sprinkle with olive oil, then sprinkle with rosemary, and the garlic and finally the Parmesan cheese. Place in the oven and bake for about 25-30 minutes or until slightly golden brown.


22 thoughts on “Garlic Rosemary Focaccia Bread

  1. Donna L. Ward

    I also love this kind of bread and your photos of it rising and your recipe! Used to dip bread like this in oil and have wine with friends in college – so tasty!

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