Ingredients

The following ingredients have 9 Servings
  • 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)

Instruction

  • 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!