Olive rosemary focaccia bread recipe

focaccia bread in a skillet with rosemary

Olive rosemary focaccia bread recipe

Easy olive rosemary focaccia bread recipe! How to make focaccia bread step by step in a cast iron skillet. Crisp, golden crust with the most tender interior.

Course Appetizer, bread

Cuisine Italian

Keyword vegan, vegetarian

Prep Time 30

Cook Time 15

Rising time 3

Total Time 3 45

Servings slices

Calories 251kcal

Author Tiffany La Forge

Equipment

10" cast iron skillet

Ingredients

1 cup warm water 105 to 115° F
1 teaspoon sugar
1 ½ teaspoon active dry yeast
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
½ cup extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
18 medium pitted kalamata olives, halved

Instructions

In a small bowl, combine the warm water, sugar, and yeast. Let the mixture sit until foamy, 10-15 minutes.
In the bowl of a standing electric mixer fitted with the bread hook, combine the flour and salt. Add ¼ cup of the olive oil and the yeast mixture. Mix for about 6 minutes, until the dough is smooth and elastic.
Place the dough on a floured surface and knead it a few times. Put the dough in a lightly greased bowl, cover with a damp cloth, and place in a warm spot. Let the dough rise for 1-2 hours, until doubled in size.
Place 2 tablespoon of olive oil in the bottom of the skillet. Place the focaccia dough on top of that, and, using your fingers, flatten, stretch, and spread the dough out to the edges. Cover the dough again and place it in a warm spot for 1 hour, until doubled.
Preheat the oven to 450° F.
Create small "dimples" in the focaccia bread with your fingertips. Drizzle the remaining 2 tablespoon of olive oil on top, along with the chopped rosemary. Season with salt, and lay the olive halves on top.
Bake until golden, about 15 minutes. Serve warm or at room temperature.

Notes

When proofing yeast, make sure the water is between 105 and 115 degrees F, around the temperature of a hot bath. If the water is too hot, the yeast will die; if it's too cold, the yeast will not grow.

You'll need a 10" cast iron skillet for this recipe.

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