Rosemary Sea Salt Skillet Focaccia

• 3 cups all-purpose flour
• 1 1/4 cups warm water
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 1/2 cup olive oil (plus extra for drizzling)
• 1 tsp salt
• 1/4 cup finely chopped fresh rosemary
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp coarse sea salt

Steps

1. 1 In a large bowl, combine warm water, yeast, and sugar; let sit for 5 minutes until frothy.
2. 2 Mix in flour and 1/2 cup olive oil until a shaggy dough forms.
3. 3 Knead gently on a floured surface for 5 minutes until smooth.
4. 4 Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. 5 Preheat oven to 425°F.
6. 6 Drizzle olive oil into an 8-inch oven-safe skillet.
7. 7 Press dough into skillet, dimpling with your fingers.
8. 8 Top with chopped rosemary, Parmesan if using, and coarse sea salt.
9. 9 Bake for 20-25 minutes until golden brown.
10. 10 Let cool slightly before slicing and serving.

Equipment

• 8-inch oven-safe skillet
• baking sheet

Variations

• Swap rosemary for thyme or oregano.
• Add sun-dried tomatoes or olives for extra flavor.

Substitutions

• Use Italian seasoning if you don't have fresh rosemary.
• Substitute whole wheat flour for half the all-purpose flour for a heartier bread.

Pairings

• Italian antipasto platter
• Mediterranean lentil soup

Nutrition

Tips

• For extra flavor, let the dough rise near a warm oven.
• Don't skimp on the olive oil drizzle; it's key to that classic focaccia texture.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat slices in a warm oven.

Freezing: Freezes well for up to 1 month. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Serve warm with olive oil for dipping.
• Perfect alongside a bowl of soup or salad.

FAQ