One Hour Rosemary Focaccia Bread {Recipe Video}

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!

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!

**This post was originally published in May 2013.  The wording has been mostly kept intact, but the recipe has been modified slightly and a recipe video has been added.

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 one hour flat!

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 in love with this 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!

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!

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, and another 1/2-3/4 cup of flour until the dough starts to pull away from the sides of the bowl.  Mix in the rosemary and you’re dough is finished.

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.

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!

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 One Hour Rosemary 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 weather 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.

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!

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!

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!

Serve this One Hour Focaccia Bread with olive oil and balsamic vinegar, or as a side dish for pasta or soup.

Homemade focaccia bread has never been so easy or so good!

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!

Be sure to check out the recipe video and subscribe to my YouTube channel to automatically receive updates!

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!

Ingredients:

  • ¾ cup warm water (heat in the microwave for 10 seconds and stir — it should be just lukewarm)
  • ½ teaspoon sugar
  • 1½ 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 fresh rosemary or 1 1/2 teaspoons dried, divided
  • flaky sea salt for topping, optional

Directions:

  1. 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.
  2. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
  3. 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.
  4. Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary or 1 teaspoon dried and mix until combined.
  5. 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).
  6. Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil.
  7. 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.
  8. Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel.
  9. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
  10. Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
  11. In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, and remaining rosemary.
  12. Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
  13. 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.
  14. Cool slightly on a wire rack and serve!

Recipe Notes:

  • Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only.  The numbers will change based on the quantity consumed, brands used and substitutions that are made.  The optional ingredients were not included in this calculation. 
  • 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!

This recipe was adapted from Crunchy Creamy Sweet’s One Hour Skillet Focaccia.

// All images and text ©.

Nutrition Information

Yield: 8-10 servings, Serving Size: 1 wedge

  • Amount Per Serving:
  • Calories: 183
  • Total Fat: 10g
  • Saturated Fat: 1g
  • Sodium: 140mg
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 3g