Focaccia, a type of Italian flatbread, has been around for centuries. Traditionally the dough was pressed flat, topped with sea salt and olive oil then baked in a hearth. Today there are countless variations and it’s easy to customize with all sorts of ingredients. Our Rosemary Focaccia Bread recipe comes together with only 5 ingredients and bakes up crispy on the outside and tender inside.
We whip up an easy bread dough with fresh rosemary, but you can sub in store-bought dough in a pinch and then simply top with extra herbs. Feel free to experiment with other toppings too. Caramelized onions, sun-dried tomatoes or roasted garlic would also be delicious. You can even make a dessert focaccia with sugar, cinnamon and dried fruit. The possibilities are endless to it’s fun to get creative. Give this recipe a try. Then Let us know your favorite way to jazz it up.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 Tbs. extra-virgin olive oil
- 1 (1/2 oz.) env. active dry yeast
- 1 3/4 cups all-purpose flour
- 3 tsp. chopped fresh rosemary
- 1/2 tsp. coarse sea salt
Instructions
PrintGrease bowl and 10” cast iron skillet. Mix 3/4 cup warm water, 2 Tbs. oil and yeast; let sit 4–5 min. On low speed, using dough hook, beat yeast mixture, flour, 2 tsp. rosemary and 1/2 tsp. salt until dough forms, 3–4 min. Transfer to bowl; cover. Let rest 30 min.
Transfer dough to skillet; flatten to even thickness to edge of pan. Press remaining 1 tsp. rosemary into top of dough. Cover; let rise 1 hr.
Heat oven to 425°F. Using fingers, press indentations into dough. Brush with remaining 2 Tbs. oil. Sprinkle with salt. Bake until golden brown and baked through in center, 20 min.
Nutrition
- Calories: 218 kcal
- Fat: 10 gram
- Saturated Fat: 1 gram
- Protein: 4 gram
- Carbohydrate: 28 gram
- Fiber: 1 gram
- Cholesterol: 0 mg
- Sugar: 0 gram
- Sodium: 260 mg
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