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Roasted Garlic & Rosemary Cast Iron Skillet Focaccia Bread

Roasted Garlic & Rosemary Cast Iron Skillet Focaccia Bread

On its own, focaccia bread is fragrant and mouth-watering. Adding roasted garlic takes the bread to a whole other level. This bread is a perfect side for pasta and soup dishes, makes a hearty sandwich and makes an amazing toasted panini.

My secret weapon in making this a super easy dish to make is to use herb scissors to make quick work of chopping fresh rosemary.

1 1/3 cup warm water (105-110ºF)

2 teaspoons sugar

1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)

3 3/4 cup flour, plus more

2 teaspoons kosher salt

1/2 cup olive oil, plus more for greasing

1 tablespoon chopped fresh rosemary (plus more)

1/4 cup roasted garlic, roughly chopped (See below on roasting garlic)

 sea salt (for topping)


In a large bowl, combine the warm water water and sugar. Stir until sugar dissolves. Stir in yeast and let sit for 5-10 minutes. Add in ¼ cup of the olive oil and mix.

In a separate bowl, mix together the salt, flour, roasted garlic cloves and chopped rosemary. Gradually add the flour mixture to the yeast mixture and mix until incorporated. If the dough is too sticky, add a tablespoon flour to the dough and mix. (When I mix the dough together, I use the dough hook on a KitchenAid. If you don’t have a KitchenAid, knead the dough together with your hands or a sturdy spatula.)

Shape the dough into a ball, place in an oiled bowl and let it rest in a warm, draft-free spot for 1.5-5 hours. I use either the proof setting on my toaster oven or the top of my fridge.

Preheat oven to 400F.

Use half of the remaining ¼ cup of olive oil (2 tbsp) to grease the cast iron skillet and place the dough in the middle. Push out the dough so that it fills the entire skillet on all sides. Brush the top of the dough with the remaining 2 tbsp olive oil and use your fingers to poke holes all over the top. Make sure you poke the holes down to the bottom. Sprinkle a little more chopped rosemary on top and let rest 10 minutes.

Bake the bread for 20-25 minutes and golden on top. Let bread cool completely before you cut into it. Cutting into fresh bread before it’s fully cooled can result in a gummy texture.

Adapted from Little Spice Jar Blog and The Comfort of Cooking Blog

How to Roast a Head of Garlic

Soak the Norpro Terracotta Garlic Baker in water for 10-15 minutes. Preheat oven to 375F. Cut the top off of a whole head of garlic and drizzle 1 tsp olive oil, making sure all the nooks and crannies of the clove are saturated with olive oil. Place in the garlic baker in the oven and cook for 30 -40 minutes. It will smell amazing when it’s cooking.

(This head of garlic has had its top chopped off and is ready for a drizzle of olive oil and to start roasting!)

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  • Jackie Miller
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