Breads · ALWAYS FREE
Rosemary skillet focaccia
A same-day, no-knead focaccia with an airy center, olive-oil dimples and a crisp skillet edge.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix bread flour, instant yeast and fine salt in a large bowl. Stir in water and 0.529 oz oil until no dry flour remains. The dough will be sticky; do not add extra flour. Cover and rest for 20 minutes.
- With a wet hand, lift one side of the dough and fold it into the center; repeat around the bowl 4 times. Cover and repeat this set after 20 minutes, then again after another 20 minutes.
- Cover and let rise at about 70–75°F (21–24°C) for 60–90 minutes, until visibly aerated and roughly doubled. Cooler dough needs longer; do not proceed solely because the timer has ended.
- Coat the bottom and sides of a 25 cm cast-iron skillet with 0.529 oz oil. Gently transfer the dough and turn to coat. Let relax for 15 minutes, then ease toward the edges without tearing. Cover and proof for 30–45 minutes, until puffy. Heat the oven to 425°F (220°C) during the final 25 minutes.
- Drizzle the remaining 0.529 oz oil over the dough. Press oiled fingertips straight down to make dimples without flattening the whole loaf. Scatter rosemary and flaky salt over the top. Bake for 25–30 minutes, until deeply golden and cooked through; the center should register about 200–205°F (93–96°C). Use oven mitts: the handle remains hot.
- Rest 5 minutes, then move the bread to a rack and cool at least 20 minutes before cutting into 8 wedges. The 5-hour estimate includes rests, rising, baking and cooling; allow longer in a cool room. Never taste raw dough. Store fully cooled bread airtight at room temperature for up to 2 days, or freeze.
Estimated nutrition
Per serving · 1 of 8- Calories
- 210 kcal
- Protein
- 5.5 g
- Total carbohydrate
- 32 g
- Total fat
- 6.4 g
- Total sugars
- 0.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. All 45 g oil counted; fermentation losses not modeled.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegan: Bread flour, water, instant dry yeast, fine and flaky salt, olive oil and rosemary; no butter, milk, egg wash or honey is listed.
Required label checks: Use plain flour and yeast; flavored bread mixes and milk/egg washes are not included.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
