With olive oil, fresh rosemary, sea salt, and a crispy golden crust, this skillet Rosemary Focaccia is a warm and fragrant treat.
Rosemary Focaccia
Makes 2 (9-inch) skillets
Ingredients
- Master Dough, olive oil substituted for melted butter
- 6 tablespoons olive oil, divided
- ¼ cup chopped fresh rosemary, divided
- Garnish: sea salt, ground black pepper
Instructions
- Prepare Master Dough, substituting 2 tablespoons olive oil for melted butter, and let rise as directed.
- Drizzle 2 tablespoons oil into 2 (9-inch) cast-iron skillets.
- Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 375°. Using your fingertips, press dough to create divots. Sprinkle with remaining 2 tablespoons rosemary, and drizzle with remaining 2 tablespoons oil.
- Bake, uncovered, until golden brown, about 20 minutes. Garnish with sea salt and pepper, if desired.
