Packed with fresh rosemary, olive oil, and sea salt, this Rosemary Focaccia is irresistibly crispy on the outside, soft on the inside, and incredibly simple to prepare!
Last weekend, we planned an Italian meal, and I wanted a healthy bread option to pair with it. That’s when I decided to make my go-to classic rosemary focaccia. It’s one of those simple yet flavorful recipes that never disappoints.
Table of Contents
Reasons to Love This Bread
- This bread is a great choice even for beginners!
- Its versatility makes it the perfect accompaniment to soups, salads, or any Italian meal.
- Rosemary Focaccia keeps well, and leftovers can be frozen or reheated.
Recipe Ingredients
Fresh Herbs – A sprig of fresh rosemary is best for this recipe, but you could also try oregano or thyme.
Coarse Sea Salt – Sprinkled on top for a satisfying crunch and salty flavor.
Olive Oil – Adds richness and helps create a golden, crispy crust. Drizzling extra on top of the dough enhances both flavor and texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Sliced Lemons – Add thin slices of lemon or a bit of zest on top to bring a fresh, citrusy contrast.
Prosciutto – Lay thin slices of prosciutto on the dough before baking for a salty, savory flavor.
Pine Nuts – Sprinkle a handful of pine nuts over the dough. They’ll toast in the oven, adding a satisfying crunch and subtle flavor.
How to Make Rosemary Focaccia
Step #1: Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubbly. If you have instant yeast, you can skip this step and mix the yeast with the dry ingredients, then pour in the water and olive oil in step 3 instead of the yeast mixture and olive oil.
Step #2: Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
Step #3: With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky.
Step #4: Switch over to the dough hook, and knead on medium to high for about 5 minutes. This is the part where your mixer will jump around on your kitchen counter, so proceed with caution.
Step #5: Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
Step #6: Remove the dough from the mixer bowl and transfer it to a large oiled bowl. Let it rest there for about an hour and a half until it has doubled in size.
Step #7: Preheat the oven to 425°F (220°C) when the dough has about 15 minutes left to rise.
Step #8: Once the focaccia dough has fully risen, gently dump it onto a baking sheet lined with parchment paper and shape it into a flat, rounded loaf.
Step #9: Poke holes in it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.
Step #10: Bake for about 30 minutes until golden brown. Give it about 30 minutes to rest before you cut into it, or it will go stale very quickly.
Step #11: Serve with olive oil and vinegar for dipping.
Expert Tips
Mix Until a Shaggy Dough Forms – Don’t worry if the dough looks messy at first! This shaggy stage is exactly what you want. It shows the ingredients are hydrated. As you knead, the dough will smooth out.
Let the Dough Rise Properly – Letting the dough double in size is the key to a lighter and fluffier focaccia.
FAQs
Absolutely! Focaccia is super flexible. Try adding sliced olives, cherry tomatoes, sun-dried tomatoes, and caramelized onions. You can also sprinkle Parmesan cheese on top. Feel free to get creative with your favorite ingredients!
Those dimples aren’t just for looks! Pressing them into the dough helps soak up olive oil and toppings, making the bread extra flavorful. It also helps it bake evenly and gives focaccia its delicious, signature texture.
Storage Information
To store your leftover Focaccia, keep it at room temperature in an airtight container for up to 2 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag. It can stay frozen for up to 1 month.
To reheat, thaw if frozen, then warm it in a 375°F (190°C) oven for about 8-10 minutes to restore its crispy texture. Avoid microwaving, as it can make the bread chewy.
Must-Try Recipes with Fresh Rosemary
Rosemary Focaccia Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 package of active dry yeast - about two heaping teaspoons if you have the kind in a jar
- 4 1/2 cups flour - all-purpose is fine, bread flour is better
- 1/4 cup olive oil plus an extra 3 Tbsp. for topping
- 2 tsp. table salt
- 1 tsp. coarse sea salt
- 1 2/3 cups warm water
- 1 tsp. garlic powder
- 1 Tbsp. chopped fresh herbs - rosemary is perfect for this recipe, but you could also try oregano or thyme. If you want to use dry herbs, stick with just 1 tsp. for the dough.
Instructions
- Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubbly. If you have instant yeast, you can skip this step and mix the yeast with the dry ingredients, then pour in the water and olive oil in step 3 instead of the yeast mixture and olive oil.
- Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
- With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky.
- Switch over to the dough hook, and knead on medium to high for about 5 minutes. This is the part where your mixer will jump around on your kitchen counter, so proceed with caution.
- Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
- Remove the dough from the mixer bowl and transfer it to a large oiled bowl. Let it rest there for about an hour and a half until it has doubled in size.
- Preheat the oven to 425°F (220°C) when the dough has about 15 minutes left to rise.
- Once the focaccia dough has fully risen, gently dump it onto a baking sheet lined with parchment paper and shape it into a flat, rounded loaf.
- Poke holes in it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.
- Bake for about 30 minutes until golden brown. Give it about 30 minutes to rest before you cut into it, or it will go stale very quickly.
- Serve with olive oil and vinegar for dipping.
NOTES
Nutrition
The focaccia came out fluffy inside with a lightly crisp top, and the rosemary smelled amazing while it baked