This focaccia is easy to make and requires minimal shaping, making it ideal for both beginners and experienced bakers. The olive oil keeps the bread moist and tender, while fresh rosemary adds an aromatic, savory finish. It’s versatile, comforting, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour active dry yeast warm water olive oil salt fresh rosemary coarse sea salt
Directions
In a large bowl, dissolve the yeast in warm water and let it sit until foamy. Add flour, salt, and olive oil, mixing until a sticky dough forms. Knead briefly until the dough is smooth, then place it in a lightly oiled bowl, cover, and let rise until doubled in size. Transfer the dough to a well-oiled baking pan and gently stretch it to fit the pan. Cover and let rise again until puffy. Preheat the oven to 425°F (220°C). Use your fingertips to dimple the surface of the dough. Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt. Bake for 20 to 25 minutes, until golden brown. Cool slightly before slicing.
Servings and timing
Servings: 8 to 10 Prep time: 15 minutes Rise time: 1 hour 30 minutes Bake time: 20 to 25 minutes Total time: about 2 hours 15 minutes
Variations
Add sliced olives or cherry tomatoes before baking. Use thyme or oregano instead of rosemary. Top with grated parmesan for extra flavor. Add roasted garlic to the dough or topping. Make it into sandwich focaccia by slicing horizontally.
Storage/Reheating
Store focaccia in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for a few minutes to restore softness and crisp edges.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works and does not need to be dissolved first.
Why is my focaccia dense?
Underproofing or too much flour can prevent the dough from becoming airy.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight and baked the next day.
Should I use fresh or dried rosemary?
Fresh rosemary is best for flavor, but dried can be used in smaller amounts.
How much olive oil is too much?
Focaccia is meant to be well-oiled, which keeps it moist and flavorful.
Can I freeze focaccia?
Yes, baked focaccia freezes well for up to 2 months.
Why do I need to dimple the dough?
Dimples help trap olive oil and create focaccia’s signature texture.
Can I make this gluten-free?
Yes, use a gluten-free bread flour blend designed for yeast baking.
What pan size works best?
A standard 9×13-inch pan creates a nicely thick focaccia.
How do I know when it’s done baking?
The focaccia should be golden brown and sound hollow when tapped.
Conclusion
Rosemary focaccia is a beautifully simple bread that highlights the flavors of olive oil and fresh herbs. Soft inside with a lightly crisp crust, it’s a versatile bake that fits effortlessly into everyday meals or special occasions.
Rosemary focaccia is a soft, airy Italian bread with a golden crust, rich olive oil flavor, and fragrant rosemary topping. Simple to make and deeply satisfying, it’s perfect as a side, sandwich base, or snack.
Ingredients
3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water
1/4 cup olive oil, plus more for pan and topping
1 1/2 teaspoons salt
2 tablespoons fresh rosemary, chopped
1 teaspoon coarse sea salt
Instructions
In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
Add the flour, salt, and olive oil, mixing until a sticky dough forms.
Knead briefly until smooth, then place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
Transfer the dough to a well-oiled baking pan and gently stretch it to fit the pan.
Cover and let rise again until puffy, about 30 minutes.
Preheat the oven to 425°F (220°C).
Use your fingertips to dimple the surface of the dough.
Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt.
Bake for 20 to 25 minutes, until golden brown.
Cool slightly before slicing and serving.
Notes
Generous olive oil keeps focaccia moist and flavorful.Do not skip the second rise for the best airy texture.Fresh rosemary provides the best aroma and taste.
