Quick & Easy Rosemary Focaccia
Nervous about making bread? Start with our incredibly simple focaccia. No kneading, no overnight rise, no special equipment—you’ll have a warm slice in hand in less than 2 hours. Crisp on the outside with a chewy interior, it’s perfect for everything from making sandwiches to soaking up pasta sauce.
- 5 tablespoons olive oil, divided
- 1 1/2 cups warm water (about 110 degrees)
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 tablespoon (or 1 packet) quick-rise yeast
- 2 sprigs rosemary, stems removed and finely chopped
- Sea salt for sprinkling
- Prep the pan—Lightly grease 9 x 13-inch baking pan and drizzle 2 tablespoons olive oil in the bottom.
- Mix the dough—Combine water, salt, flour, yeast, and 3 tablespoons olive oil in medium bowl. Beat at high speed with an electric mixer for 1 minute or until all flour is incorporated. Mixture will be quite sticky.
- Proof the dough—Transfer dough to prepared pan. Cover and leave at room temperature until nice and puffy, about 1 hour. In the last 20 minutes, preheat oven to 375 degrees F.
- Prep the focaccia—Use your fingers to poke deep dents evenly across the surface of dough. Lightly drizzle with olive oil, then sprinkle with rosemary and sea salt. Bake until beautifully golden, about 25 to 30 minutes. Remove from oven and rest in pan for about 5 minutes, then transfer to cutting board or cooling rack. Enjoy!
If dough hasn’t puffed up after an hour, you may need to boost the temperature in a cold kitchen. Place dough in oven and turn the oven light on for a gentle nudge in the proofing direction. If using this method, preheat oven after dough has risen.
Our GreenLife Ceramic Nonstick Cake Pan easily doubles as a baking dish for our crisp and chewy focaccia. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.