One Hour Rosemary Focaccia Bread
One Hour Rosemary Focaccia Bread is classic focaccia bread made in a cast iron skillet in only one hour. It’s thick, fluffy and perfect every time!
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 I don’t do often enough.
You can actually call this One Hour Rosemary Focaccia Bread recipe a quick bread considering that you can make it in one hour flat!
I’m in love with this focaccia bread recipe because it results in perfect, classic focaccia bread in a fraction of the time. It’s got crispy edges from the skillet with a fluffy interior and a perfect golden brown rosemary-garlic top.
We ate it right out of the skillet, and it was gone in a flash.
If you’re intimidated by yeast breads, this recipe is the perfect starting point. It just couldn’t be easier and it comes out perfectly every single time!
This crusty bread recipe is also extremely easy…there’s no kneading necessary and there’s only 15 minutes of prep time!
How to make this recipe
The focaccia dough comes together in minutes and is very easy to work with.
- Start off by blooming the yeast in a bowl for 5 minutes.
- Add a cup of the flour, then once that’s added, add salt, olive oil and another 1/2-3/4 cup of flour until the dough starts to pull away from the sides of the bowl.
- The dough will be very sticky, but it’s nothing that a little flour won’t fix. Pour the dough out onto a floured surface, sprinkle some flour on top, and form into a flat disk.
- Place the dough into a cast iron skillet greased with olive oil and press evenly into the bottom of the skillet and 1″ up the sides.
- This focaccia bread is so quick because of the quick rise. Simply preheat the oven to 200 degrees then turn the oven off. The warmth of the oven will help the dough rise in 20 minutes flat whether your house is warm OR cold.
- Cover the dough with a kitchen towel during the rise, then remove from the oven and brush with rosemary, garlic and olive oil and make those classic indentations over the top.
- Bake for 20 minutes in a 400 degree oven until golden brown, then remove from heat and brush with the remaining olive oil mixture and sprinkle with flaky sea salt if desired.
The result is perfect homemade focaccia bread!
Serve this bread with olive oil and balsamic vinegar, or as a side dish for skillet lasagna, spatchcock chicken, white bean chili and minestrone soup!
You can also make this focaccia pizza recipe for your next pizza night!
Homemade bread has never been so easy or so good!
More bread recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
One Hour Rosemary Focaccia Bread
Ingredients
- ¾ cup warm water heat in the microwave for 10 seconds and stir — it should be just lukewarm
- ½ teaspoon sugar
- 2 1/4 teaspoons yeast 1/4 ounce package such as Fleischmann’s Rapid Rise
- 5 1/2 tablespoons extra virgin olive oil divided
- 1 3/4 cups all purpose flour divided (plus more for sprinkling the dough)
- 1 teaspoon kosher salt divided
- 1 tablespoon freshly grated parmesan optional
- 1 clove garlic finely chopped (optional)
- 1 tablespoon freshly chopped rosemary or 1 1/2 teaspoons dried divided
- flaky sea salt for topping optional
Instructions
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.
- 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 3/4 teaspoon of the salt and mix just until combined.
- Add 2 tablespoons of the olive oil mix until combined. If using dried rosemary, you may add 1 teaspoon at this point.
- With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9" cake pan with 1/2 tablespoon of the olive oil.
- Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.
- Gently press the dough evenly in the bottom of the skillet and 1" up the sides, then cover with a clean towel.
- TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
- In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, chopped rosemary, and parmesan if using. If using dried rosemary, add 1/2-1 teaspoon.
- Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
- Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.
- Cool slightly on a wire rack and serve!
Video
Notes
- Total cook time above includes the 20 minutes of rise time.
- The garlic will get quite crispy and have a slightly bitter flavor but it’s quite delicious!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in May 2013. The recipe has been modified slightly and a recipe video has been added.
117 Comments on “One Hour Rosemary Focaccia Bread”
I love it, too, so it’s great to have a quick way to make my own! Thanks, Sarah!
I actually have an odd love for working with yeast — it’s like doing a science experiment in the kitchen to me. Focaccia bread is one of my favorite breads to eat, but I’ve never actually made it! Pinning, will deifnitely try this out 🙂
Maybe that’s why I’ve had an aversion to yeast bread…science was never my thing.
Love focaccia bread and rosemary too! I could eat the whole pan of this with butter slathered on top! Have a great weekend Marcie! 🙂
I know, me too! Fresh baked bread with butter is a major weakness for me! Thanks, Liz, you have a great weekend and Mother’s Day!
Focaccia has been on my list of things to make forever – this sounds amazing. It actually reminds me of a rosemary focaccia I had at a restaurant last year on vacation … I think I really need to try making it at home!
This recipe is quick and painless! I highly recommend it for the first time. Have a great weekend!
Was looking for a quick focaccia recipe…rhis is awesome….I used milk instead of water and used my
kitchenaid to knead it…dont have a cast iron skillet so put cornmeal on a jellyroll pan and put the 8″ disc on it and it raised beautifully in the preheated oven…I dimpled it, brushed with the olive oil mixture and then added a mixture of provolone and fontina in the dimples and then slipped it onto my pizza stone…20 min later we were enjoying what my hubby said was the best focaccia he has ever had! Thanks!!
Sounds fantastic, Roberta! The fontina and provolone sounds like an excellent call, and a pizza stone is always a good way to go for a crispy crust. I’m so glad you enjoyed it!
This was delicious! I read comments and also used milk instead of water. I have a 12inch iron skillet so I did 1.5 ingredients. I added fontina and Parmesan cheese on top. Used fresh Rosemary from garden. Baked about 22 minutes. Family loved it!
Thank you for sharing your substitutions and I’m glad you enjoyed the bread!
This looks soo yummy – I’m planning on making it tomorrow!
Just a heads up – on your recipe card the total time says 10 hours instead of 1! 🙂
Oh my! Thanks for the heads up — I will fix that ASAP! Hope you enjoy this, Sarah!
I would like to give these out as gifts for Christmas instead of sweats. Any ideas on how to do it? Cna it freeze? Should i bake it then give it out?
You should be able to freeze it but I personally haven’t tried that. I would just bake it, cool it completely and cut into wedges or into rectangular pieces like breadsticks, wrap and gift!
Hello, Kecia! Yes, that would be great if you mentioned where the bread came from, and thank you for asking. I hope you enjoy it! 🙂
Fantastic! I’m heading on over to check it out, Kecia! 🙂
That cast iron skillet works wonders, doesn’t it? I’m so glad the bread worked out for you, Linda, and thanks for the feedback!
I tried this last week and my husband and I devoured it with olive oil and balsamic vinegar. I am making it again tonight for pizza! It already smells soon good!
I’m so glad it worked out for you — the balsamic vinegar would be so good! Thanks so much for the feedback.
This recipe was so easy to make and absolutely delicious! Thanks for sharing it. I now have an easy bread I can make at last-minute. My husband and daughter loved the fluffy biscuit texture, but I think I would prefer it a little flatter. Next time I will try this in my 10-inch skillet and get a larger crust-to-interior ratio.
I’m so glad you enjoyed this Heather! I just made it today for the first time in years and agree…it would be better flatter. A larger skillet would be the perfect fix. Thank you so much for the feedback!
I added a minced clove of garlic to the topping. Amazing!
Oh that does sound good! 🙂
What modifications do you suggest for baking this at higher elevation (above 5200 feet)?
Hi Meredith! I’m sorry but I have no experience baking a higher elevations. I wish I could help!
Yay for making bread! I usually stay away from using yeast, but this looks just too good not to. Rosemary focaccia is one of my absolute favorites, and you nailed it! Such gorgeous pictures, Marcie! And I love your video, too! Sounds like this would pair well with so many different dishes!
It had been a while since I’d made yeast bread so this was a good place to get back on it! Thanks so much Gayle and I hope you get to try it soon!
There’s nothing better than the smell of fresh baked bread!
Truth! ?
I’m such a fan of recipes I can do in the skillet – and I love how quick and easy this looks! It would be so good with the soup I’m posting tomorrow 😉 Looks delicious, Marcie!
Thanks Katherine! I ate this with a stew that I’m posting Weds and it was so good! 🙂
Wow, this looks just like bakery quality focaccia! I would never have guessed it’s this easy to make. I need to make this happen very soon!
Thanks so much Sarah! This is just the easiest homemade bread recipe ever. 🙂
Oh my goodness, I’ve got to make this bread sometime soon! I love focaccia, and this recipe seems a lot easier than many homemade breads. Yum, yum, yum!!
It’s WAY too easy Nicole!
I made this last night and it was SO delicious – the fluffiest, most flavorful bread ever! We were feeding a crowd, so I doubled the recipe and made it in a 15″ skillet and it worked perfectly. Thanks!
I’m so happy to hear that you loved the bread! Thank you for taking the time to leave your feedback — I appreciate it!
Thanks Jenny!
I’d love to try this out, just curious about something… I don’t seem to be able to find out what size of the cast iron pan you’re using. Is it an 8”, 10”? 12” is probably too big… hmmmm, let me know what you had in mind and thanks!
Hi Mark — mine is a 9″ but any size will work really. If it’s a larger pan the bread just won’t be as thick and will probably bake up a bit faster I would check for doneness a bit sooner than I mentioned in the recipe.
I am not a baker. Therefore, I followed this recipe exactly. The dough didn’t really pull away from the side of the bowl and I was too afraid to overmix it. This was easy and delishious! I got rave reviews from our company and they loved the rosemary. I’ll try his again but am also anxious to try with other flavors. Thanks for a terrific recipe. I served it with a nice homemade seafood chowder.
Hi Diana! I’m so happy to hear that this recipe worked so well for you and I really appreciate you leaving your feedback for me. Thank you!
This turned out to be very good ! Thanks for sharing
I’m so glad you enjoyed it — thank you for your feedback!
This was my first time making focaccia. It came out so good. I really like how light it is and the crispy edges from the olive oil.
I’m glad you enjoyed it Leslie, and thanks so much for leaving your feedback!
I avoid using any oil. Is there something I can sub? Thanks!
Butter is the only other ingredient that I can think of that would be a decent substitute. Focaccia is best with some type of fat unfortunately.
Great bread, like the garlic along with the rosemary, similar to a recipe I have long used, but taster!
Just a quick comment on printable recipes, usually there is a print tab to get rid of distractions and get the whole recipe without adds, unfortunately that doesn’t happen here, I had to copy it and take it into notes to get the recipe without 4 pages of adds
Hi Barb! Thank you for he feedback and I’m glad you enjoyed the bread! And that’s so strange about the ads printing for you — that doesn’t happen when I print my recipes?
Just made it this afternoon. OH MY! Can’t stop eating it! Thanks for this delicious, quick recipe! I’m going to be using the leftover bread( if there is any) to make caprese sandwiches (buffala mozzarella, sliced tomatoes, basil pesto) tomorrow. I loved getting to use fresh rosemary I grew myself. 🙂
This makes me happy Charlie — thank you for taking the time to leave your feedback and I love using my garden Rosemary for this bread too!
My understanding was a packet of yeast is 2 1/4t, but you say 1 1/2t-just want to be sure before I attempt this. Thank you.
Hi Jennifer — simply use the entire 1/4 ounce package and you’ll be good to go!
Can I use pizza yeast to make this?
I use active dry yeast…I’ve never used pizza yeast.
Excited to try this, as it’s a quick yeast bread. But when do we add the (optional) Parmesan? In the dough? The topping?
Hello! The optional parmesan should be added to the 2 tablespoons of olive oil in Step 11 — sorry that was not clear. I hope you enjoy the bread!
Made this bread twice because the 1st batch was eaten so quickly. I topped mine with garlic, rosemary, parmesan & provolone. It looked and tasted similar to the garlic bread from Buca di Beppo.
Thanks so much for your feedback, Teresa, and I’m glad you enjoyed the bread! Adding provolone sounds like a great idea. 🙂
oooo, I have made about 10 of these rounds of bread during the stay-at-home Covid-19 time. Before I had to stay in, I delivered these the friends….I have added all sorts of things and my favorite is cheddar and shallot with crispy garlic on the top. Thank you, this is an amazing recipe
I’m so glad you’re enjoying the recipe Seth. Stay safe and thank you for your feedback!
Two times a charm—there is a discrepancy in the recipe. In the directions it states to add rose mail and dough is done. In the recipe itself it says to add 2 tbls evoo with the rosemary and continue adding flour to dough. If you add the evoo to the dough it is a fail. Excellent second time.
I’m sorry that I left the oil out of the instructions in the post. There should always be olive oil in the focaccia dough itself.
Can I use something other than a cast iron skillet? I don’t have one
You can simply form the dough into a 9” circle and bake on a parchment lined baking sheet, or grease an 8 or 9” cake pan and try that!
Awesome bread!! My son asks for this after a long day of working at the grocery store. It’s the least I can do!
I’m so glad you (and your son!) love the bread. My son works at a grocery store too — it’s such a crazy time for them there!
Delicious! We dipped ours in a bowl of olive oil sprinkled with Italian seasonings and kosher salt! Love, love, love this simple recipe which results in a fantastic skillet bread! Thanks for sharing the recipe!
That sounds wonderful and I’m so glad you enjoyed the bread! I appreciate your feedback. 🙂
My first ever real bread (with yeast)! Delicious! Perfect first one to try but not sure I’d even bother with others as this is Devine and simple. Wish I could post a picture to prove it. Thank you and Pinterest winner!!!
I’m so happy that you had success your first time and that you love the recipe Roseann! Happy bread baking and thanks for your feedback!
Do I need to make any adjustments to use dry active yeast instead of rapid rise?
Active dry yeast should be dissolved in lukewarm water before using. The instructions should be on the back of the package.
For the olive oil mix I used garlic, fresh rosemary and salt. I put that into the bread itself and then on top. Served with spaghetti. It was so good. Only one slice left and that has already been claimed. Easy and good!! Can’t wait to try other flavor options.
I’m so glad you enjoyed it!
From thinking “ooh, I could make focaccia” to finding your recipe to delicious focaccia with rosemary from my garden cooling in the pan, 1 hour and 15 minutes!! And I didn’t even use a mixer, just a fork.
I’m happy that you found the recipe so easy to make Amy and I hope you enjoy it as much as we do!
Made this for the first time for dinner tonight and used a 9” nonstick cake pan. It came out perfectly! My family loved it. Served with a homemade dipping oil (EVO, red pepper flakes, a pinch of salt, cracked black pepper and a sprinkle of Italian seasoning). Will definitely make again!
Thank you for the feedback Connie, and I’m so glad that the recipe was a success for you!
Thanks for the recipe! Have you ever used a gluten free flour like the King Arthur 1 to 1 substitute? Just curious about how it might turn out, thanks!
Hi Josh! I haven’t as I just haven’t found great results using them in baking yet. Most yield a sandy texture that I’m just not fond of.
Super easy recipe! We ate it all before dinner was ready.
That’s so nice to hear — thanks for the feedback!
My rating is for the taste of the bread which was very good. However, you have an error in your instructions. I buy and use bulk yeast. So I know that the amount of yeast in a yeast packet is equal to 2.25 tsp. Your recipe states 1.5 tsp. though which is not enough. I like to follow a recipe exactly when I first make it and it definitely was not enough yeast to make the bread rise enough. My dough barely rose at all and after waiting 40 minutes, I realized I might as well go ahead and bake it. So you should change that amount in your ingredients. (Yes my yeast was fresh and bloomed)
Also, I think 2 T. Of oil in the skillet is too much. So I would cut back on that and 1 T. was enough for the topping.
Otherwise it was quite tasty.
Thank you for your feedback Nanci and you’re right — a packet of yeast includes 2.25 tsp. I will make that correction!
Best bread I’ve ever made! Thanks!
I’m so glad you enjoyed it!
I just purchased a 12 1/2 in. cast iron skillet a couple of days ago. Would I need to make 1 1/2 of this recipe for a skillet that large? Thank you so much.
You could certainly make the recipe as written in a larger skillet, but the bread won’t be as thick and you’ll need to cut down the baking time. If you scale it to make 1.5 the amount of dough, the bread will be thicker and you will need to bake it longer.
Just made this after finally finding a one day recipe. One hour? Even better.
Listen. DE-LI-CIOUS! I’ve always veered away from making focaccia because of the seemingly tedious process, but this right here? So quick, so simple, so easy…if it wasn’t for actually making this to compliment breakfast, I would eat the whole thing right now and call it a day – it’s THAT good. So grateful to have found this – thank you!
I’m so glad you enjoyed the focaccia and truly appreciate your feedback!
Excellent. Easy and was ready in an hour. Only baked 17 min and was great.
I always dink w recipes so…
I used 1 c whole wheat flour in place of white flour. I did not have rosemary so added dill weed.
Definitely will make this again. Would make excellent sandwiches.
Thank you for your feedback Christine, and that’s good to know that it turned out well with some whole wheat flour!
Good LORD this was the most delicious delectable delicate bread EVER! It was a breeze to make the instructions were flawless and kind of ashamed to admit it but my husband and I polished off the entire 10” focaccia ourselves and I just put a second one (yes it’s that easy) in to bake@!
This makes me so happy! Thanks for the feedback and I’m glad you enjoy the recipe!
Amazing! We inhaled it and wanted more! So easy to make and delicious! I followed instructions but after 20 mins it was golden, so cooked ur for another 10 mins and still not golden. Not sure if I needed more oil on top or what. Any suggestions?
I’m so glad you enjoyed it! If you followed the instructions exactly it should have been golden, but all ovens do vary. In a pinch down the road you could try putting it 6-8” under the broiler after it’s done baking just to get golden. If you do that, be sure to keep a close eye on it as it should just take a couple minutes.
We needed to find a quick focaccia recipe and went for this one… So glad we did! My husband says it’s the best focaccia he has had (we’ve tried several different recipes). Will be making this again for sure! The speed and ease of the recipe are an added bonus!
Thank you for the wonderful feedback Tessa and I’m glad you loved the focaccia! 🙂
This recipe was very good. I didn’t have access to a food processor or a standup mixer so I just mixed the dough by hand and it turned out fine. Baking it in a cast iron skillet made all the difference. It had great flavor. I will be making it again.
Thank you for sharing the method that you used Julie Ann, and I’m glad that you enjoyed the bread!
I’ve now made this over 20 times and it’s perfect every time. It’s my go to focaccia recipe now. It’s so easy to change the topping. I’ve done tomato/basil, caramelized onion, red pepper, and so many other variations.
I do use Italian 00 flour instead of all purpose. Delicious!!
Thank you so much for your feedback Adriana — I truly appreciate it!
I’ve now made this amazing bread two Sundays in a row. The only problem is we fight over it. It’s just barely enough for the 4 of us since we love it so much. There’s no way this would serve 10 of my people. Lol Thanks for the fabulous recipe!
I’m sorry about the fighting, but I’m glad you love it! LOL. I appreciate the feedback too. 🙂
What size skillet? There are all sorts of sizes! Thank you!
Mine is about 10″ but anywhere from 8-10″ will work just fine.
I love this recipe! So easy and quick and have made it at least 3 times in the last few weeks to eat on the side of different soups and everyone has LOVED it! Will definitely be something I keep around forever. Haven’t tried any fun toppings yet but can’t wait to do that as well. Thank you <3
I’m so happy to hearing that you love the bread Cassidy — thanks for the feedback! 🙂
We made this bread last night. It turned out beautifully, light tasty and quick. It took about an hour , including heating the oven to 400. The only thing I would change is the salt in the olive oil mixture. If you don’t normally use much salt in cooking, I would omit this. We were out of Parmesan so I ended up using feta. This worked perfectly. This is definitely on our make again list.
Thank you for sharing your feedback and I’m glad you enjoyed the bread!
Finally tackled a yeast bread. Found using a thermometer to see water was between 105 and 115. The bread was otherwise simple and tastes amazing!! Will be a repeat in my house 😋
Thanks so much for your feedback and I’m happy to hear that you love the focaccia! 🙂
Can this be made with gluten free flour? If so, which would you recommend?
I’ve never tried this recipe with gluten-free flour, so I can’t really recommend one. I would recommend finding a specific gluten-free recipe…sorry I wish I could help.