Best One Hour Rosemary Focaccia Bread Recipes

ONE HOUR ROSEMARY FOCACCIA BREAD

Steps:

• 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 and 1/2 tablespoon of the fresh rosemary or 1 teaspoon dried and mix until combined.
• 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, and remaining rosemary.
• 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!

ONE HOUR ROSEMARY FOCACCIA BREAD

Steps:

• 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!