One Hour Rosemary Focaccia Bread
I’m so proud of myself. I actually baked bread! I’m not talking about quick bread, because I do that all the time. This time, I made a yeast bread, which actually doubles as a quick bread considering that you can make it one hour flat! 🙂 This One Hour Rosemary Focaccia Bread is crispy around the edges, soft in the middle, with a golden brown rosemary-parmesan top. We ate it right out of the skillet, but next time I’m making pizza with it. This is all so exciting to me, and I can’t wait to make it again. 😉
I would’ve made this focaccia long ago, but I kept forgetting to purchase yeast. I rarely have yeast in the house because I rarely make yeast bread. That’s going to be changing! I’ve seen a lot of breads, cinnamon rolls, monkey bread, etc. that I really want to make, so I will be putting the leftover yeast to use! 🙂 Part of the reason why I started this blog was to push myself to try new things, and this yeast bread thing falls into that category.
This focaccia bread was the perfect starting point for me, as it’s been years since I made a yeast bread. We can all make bread that only takes one hour! 🙂 The focaccia dough is placed in a cast iron skillet in a warm oven to rise for 20 minutes, then it’s baked at 400 degrees for another 20 minutes. You don’t have to use a cast iron skillet, but I highly recommend it. The skillet makes the crust of the bread so crispy. I finally bought a skillet a few months back and I’ve used it a number of times. I consider it a kitchen essential! 😀
Serve this focaccia bread with marinara, as a side dish for pasta, or split it in half through the middle and make focaccia bread pizza out of it. I’m very excited about the pizza prospect! This bread is so easy to make, there’s no good reason not to rustle some up ASAP. 😉
- ¾ cup warm water
- ½ teaspoon sugar
- 1½ teaspoons yeast (I used Fleischmann's Rapid Rise)
- 5 tablespoons extra virgin olive oil, divided
- 2 cups all purpose flour, divided
- ¾ teaspoon salt, divided
- 1 tablespoon grated parmesan cheese
- ½ teaspoon dried rosemary
- Place the warm water and sugar in the mixing bowl of a stand mixer (you can use an electric handheld mixer, as well). Stir on low speed until dissolved. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
- Turn the mixer on low speed, and add 1 cup of the flour and ½ teaspoon of the salt. Add 2 tablespoons of the olive oil and mix until combined. Gradually add the remaining flour. You may only need ½ - ¾ of a cup more flour, until the dough pulls away from the sides of the bowl. (I added ½ cup, then then another ¼ cup).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 - 9" cake pan with olive oil.
- Use some of the remaining ¼ cup flour to lightly flour a surface. Remove the dough and fold it till smooth and no longer sticky. Shape into a ball. Roll the dough between two sheets of parchment paper or on your floured surface until it's the size of your skillet or pan. Place the dough in the skillet, and stretch up the sides about an inch. TURN OFF THE OVEN! Cover the skillet with a kitchen towel and place in the oven for 20 minutes to rise.
- Remove the skillet from the oven. Preheat the oven to 400 degrees. In a small bowl, combine the remaining 3 tablespoons of olive oil, ¼ teaspoon of salt, the parmesan cheese, and dried rosemary. Brush half of the olive oil mixture over the focaccia bread dough. Make indents over the top of the dough with your finger. Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining olive oil mixture. Cool slightly on a wire rack and serve!
Serve this focaccia with marinara sauce, as a side dish for pasta, or make focaccia bread pizza!
Recipe adapted from Crunchy Creamy Sweet