Rosemary Foccacia

A perfect accompaniment to any wintertime soup.

Recipe by Sarah Godwin  |  Photographed by Joe Worthem

Baked in a large skillet, this homemade bread is fun to make and a delicious side dish.

Rosemary Focaccia

2 tablespoons honey

1 1/3 cup warm water

2 ½ teaspoons active dry yeast

¼ cup extra-virgin olive oil, plus more for drizzling

1 tablespoon dried rosemary

3 ½ cups all-purpose, unbleached flour

1 teaspoon garlic powder

2 teaspoons coarse sea salt, plus more for sprinkling

In a large bowl, add honey, warm water and yeast. Swirl to combine, and let stand until yeast is foamy, about 5 minutes. Meanwhile, stir together olive oil and rosemary in a small bowl, and let stand until ready to use. In another bowl, stir together flour, garlic powder and salt. Stir into yeast mixture until combined. Add half of olive oil mixture, and knead 4-5 minutes. Drizzle a little olive oil around edge of bowl to prevent dough from sticking as it rises. Cover with a damp towel, and let rise in a warm place (85°F) 45 minutes to 1 hour.

Preheat the oven to 400°F. Grease a large skillet with half of the remaining olive oil mixture. Add dough and spread using fingers to create small indentions. Drizzle with remaining olive oil mixture, and spread dough with fingers again. Sprinkle with additional sea salt, and bake until golden brown, about 20 to 25 minutes. While hot, drizzle with additional olive oil, and serve.