Focaccia Bread


  • 3/4 cup warm water – about 90 to 115 F
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons rapid rise yeast
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 5 tablespoons olive oil divided
  • 1 tablespoon garlic (paste or minced)
  • 1 tablespoon chosen flavor* (fresh rosemary in this case)
  • Olive oil for drizzling
  • Sea salt for topping
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  1. Preheat oven to 200 F degrees. Grease a cast iron skillet with 1 tablespoon of olive oil, set aside.
  2. Using a stand mixer with the dough attachment, add the water, sugar, and yeast to the bowl. Stir to combine.
  3. Allow the mixture to sit for about 10 minutes or until it becomes foamy.
  4. Add in flour, salt and 1 tablespoon olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a tablespoon at a time).
  5. Lightly flour your hands and form the dough into a ball. Place in the skillet and spread to cover the entire skillet. Dimple the dough with your fingertips.
  6. Turn off the oven and place the skillet in the oven for 40 minutes to rise.
  7. Remove the skillet from the oven and increase the oven temperature to 400 F degrees.
  8. Meanwhile combine the remaining 3 tablespoons of olive oil, garlic, and rosemary.
  9. Brush the mixture on top of the bread. Using your fingertips make indents over the top of the dough.
  10. Place back in the oven and bake for 20 minutes or until golden brown.
  11. Serve with a drizzle of olive oil and sea salt


-When the focaccia bread comes out of the oven, I drizzle with even more olive oil, sea salt, and fresh rosemary.