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  • Writer's pictureChloë's Kitchen

Rosemary Focaccia Bread

I decided to attempt my own focaccia bread recipe and it turned out so beautifully! I'm excited to share the recipe.

I did a mix of bread flour and all purpose flour that really worked out so nicely, and I made it in a cast iron skillet instead of a sheet pan so it got a nice crusty edge whilst staying plump, making it fluffier inside.

It took a total of 1 hour 50 minutes to make which isn't bad for bread. No overnight rising, no dough hook needed on your kitchen aid mixer. Super simple!

What's also great about this bread is that you can add anything you want on top. I usually just use fresh rosemary, flakey sea salt and olive oil but you can easily use sundried tomatoes, olives, garlic and much more.

Let me know if you try the recipe and tag me on instagram in your results! @chloeskitchen

You will need:

1 1/4 Cup bread flour

1 Cup All purpose flour 1 Packet active dried yeast (2.25 tsp) 1/2 tsp Sugar 1 1/4 Cup warm water 1 tsp Kosher salt 1/4 Cup Olive oil, plus more for drizzling on top. 1 Sprig fresh rosemary Flakey Maldon sea salt for sprinkling

(1 thinly sliced clove of garlic, a sprinkle of Parmesan or sundried tomatoes, are all optional)

First of all, in a large bowl, add your packet of yeast to your cup of warm water with the sugar and let it sit for 5 minutes to bubble. After 5 minutes, add in 1 cup of flour and 1/4 cup olive oil. Stir it a few times just until the flour is wet and let it sit for another 5 minutes. Then add in the rest of your flour and the kosher salt and stir together until it forms a ball of dough. Then, on a floured surface, start to knead the dough about 15 times. Push the dough away from you with the base of your hand and then bring it back towards you, folding it over itself. Repeat 15 times. (Demo is saved in my insta stories for those who would like to see how I did it). Once the dough is kneaded and formed in to a ball, put it in to a large oiled bowl using olive oil and covered it with a warm damp dish towel and put it in to my oven on the proof setting. Or you can leave it for an hour to rest somewhere warm in your house.

After an hour, the dough should have doubled in size. Now you can bring over your skillet which you have rubbed with olive oil to coat and press out the dough a little to fill to the edges of the skillet. Now put your fingers in to it, and don't be afraid to push the dough through to the bottom without breaking it because you want those dimples in the bread to last so it looks like focaccia!

Now, finely dice your fresh rosemary and infuse it in with some olive oil. Then drizzle it all over your bread and add the flakey Maldon sea salt. Leave it to rest for another 20-30 minutes and then bake it in your preheated oven at 425 degrees for 15-20 minutes until golden brown.

Now serve warm along with soup or pasta and enjoy!


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