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focaccia bread, quick focaccia bread, easy focaccia bread
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Easy Rosemary Focaccia Bread

Course Appetizer, Side Dish
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Author Coco and Ash

Equipment

  • 9" cake pan

Ingredients

  • 3.5 cups all purpose flour
  • 1 envelope rapid rise yeast
  • 1 tablespoon white sugar
  • 2 teaspoons salt (plus a pinch more for topping)
  • 1 and ¾ cups warm water (about 110 degrees...warm tap water is fine)
  • 4 tablespoons olive oil (divided)
  • 1 tablespoon fresh chopped rosemary
  • ⅛ teaspoon garlic powder (or a couple pinches)

Instructions

  • Add the flour, yeast, sugar, and 2 teaspoons of salt to a large bowl and stir to combine.
  • Pour in the water and 2 tablespoons of olive oil and stir until a shaggy dough forms. (If the dough seems too sticky to form a loose ball, sprinkle in a little more flour.)
  • Grease a 9" cake pan very liberally with olive oil and place the dough in the center. Leave it in a warm place to rise for 30 minutes. (I set mine in the microwave and turn the stove light on. It lets off just the slightest heat and warms the bread nicely)
  • After the 30 minute rise, dip your fingers in olive oil and poke holes all over the dough.
  • Pour the remaining 2 tablespoons of olive oil over the bread and let it run into the holes.
  • Sprinkle with the rosemary, ⅛ teaspoon of salt, and garlic powder.
  • Pre-heat the oven to 375 degrees.
  • Let the dough rise again for 15 minutes.
  • Bake for 30 to 35 minutes or until the bread has a golden crust on top.