This tasty Skillet Focaccia Bread is quite easy to make and is topped with fresh rosemary, sea salt and olive oil. Just plan ahead a couple hours before dinner to enjoy this chewy, warm bread.
It is sure to become one of your go to recipes as it has simple ingredients that you may already have in your pantry
Some people are intimidated with making yeast bread. I used to be one of those people but if you follow these steps, I hope to get you comfortable with it.
While I have made yeast breads before, this was the first time I made a focaccia. It is drizzled with olive oil then sprinkled with fresh rosemary and a flaky sea salt (see tips) before baking. The texture of the bread is soft with a bit of chew from the crust.
Once this is baked, it can again be brushed with additional olive oil if you would like or not. Either way I hope you will enjoy this comforting bread! Let’s get started.
- dry yeast
- virgin olive oil
- sea salt
- fresh rosemary
Step by Step
- Step 1 – measure out water (about 110 degrees) and place in your mixing bowl, add sugar and stir
- Step 2 – sprinkle the yeast over the water and give it a stir and let proof for about 5 minutes until it looks foamy
- Step 3 – the yeast is ready by seeing the foam on the top of the water
- Step 4 – add in your olive oil
- Step 5 – add in the sea salt; mix on a low setting
- Step 6 – slowly add in flour with your mixer on a medium-low setting; once all incorporated continue to mix for about 5 minutes (if dough is not forming into a ball and is sticky, you may need to add up to a 1/4 cup of flour)
- Step 7 – once the dough is mixed it will be gathered around the hook on your mixer
- Step 8 – shape dough into a ball and place in a bowl that has a bit of olive oil in it then flip so oil side is on top; cover with a damp towel and let rise about 45-60 minutes until double in size
- Step 9 – final picture of risen dough
- Step 10 – remove dough from bowl and place in a 10″ skillet that has been rubbed with olive oil (use your fingers to stretch it to edges; cover again with a damp towel and let rise for 20 minutes
- Step 11 – Preheat your oven to 400 degrees; after the second yeast rise, use your fingers to poke holes in the dough – be sure to poke down to the bottom
- Step 12 – Brush the dough with olive oil and sprinkle with flaked sea salt and fresh rosemary; bake for 20 minutes
A close up shot of the final product.
Tips and variations
- I have found that placing hot water in your mixing bowl and letting it sit for about a minute (then dumping out) helps in the proofing process
- I would recommend getting a cooking thermometer to make sure your warm water is about 110 degrees to start with – if the water is too hot, it will kill the yeast and if too cold, won’t start the process
- This recipe has not been tested with regular table salt – if you decide to use that I would cut the amount in the dough in half (for dough only – do not sprinkle table salt on top of bread). I used Maldon Salt.
- If you do not have fresh rosemary, fresh thyme or sage would work
- If you only have dry herbs, it would be best to use a small amount and add to the dough (dried Italian seasoning, basil, oregano, etc.)
I did add a bit of olive oil after baking but it would have been fine too if left off.
The bread is really best when served warm out of the oven. After it cools and sits after an hour or so, the top crust gets a bit soft – not that that is a bad thing, but we liked the crispy texture. It can be stored in a airtight container for 2 days. If you would like it warm again, place in a 350 degree oven for about 5-7 minutes.
Recipes to serve with bread
Be sure to pin this recipe to make later!
- 1 1/3 cup warm water (about 110 degrees)
- 2 teaspoons sugar
- 2 1/4 teaspoons dry yeast (one package)
- 3 1/2 cups flour
- 1/4 cup olive oil, plus more for drizzling if desired
- 1 teaspoon flaky sea salt, plus more for sprinkling
- 1 tablespoon fresh rosemary leaves
- In your mixing bowl, add the water and sugar; stir then sprinkle yeast on top and stir again
- After about 5 minutes your yeast should be foamy on top of water
- Add in olive oil and salt on low setting
- Gradually add in flour on a medium-low setting until it forms into a ball and mix about 5 minutes (if sticky add up to 1/4 cup flour)
- Remove dough from mixer and place in a bowl that has a light coating of olive oil. Flip and then place a damp cloth on top
- Let dough rise about 45-60 minutes (until about double)
- Place of light coating of olive oil in a 10" skillet
- Place dough in skillet and use your fingers to spread to edges
- Place damp cloth on top and let rise for another 20 minutes
- Meanwhile preheat your oven to 400°
- Remove cloth and use your fingers to poke holes throughout dough, be sure to poke all the way down
- Brush with olive oil, sprinkled with fresh rosemary and sea salt (do not use table salt)
- Bake for about 20 minutes until lightly golden
- Remove, drizzle with additional oil if desired; serve warm
See step by step instructions in post
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 179mgCarbohydrates: 29gFiber: 1gSugar: 1gProtein: 4g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.