Rosemary Focaccia – Fluffy focaccia bread topped with rosemary and coarse sea salt is an irresistible snack or side dish. It’s baked with plenty of olive oil for a rich, satisfying flavor.
Focaccia strikes a perfect balance of light, airy texture, savory seasoning, and just the right amount of salt. Eat it on its own, dipped in olive oil, or serve it alongside a steaming bowl of soup or a plate of fresh pasta. This yeasted bread is surprisingly forgiving and straightforward to make. Allowing the dough to rise multiple times produces that classic open, tender crumb that makes focaccia so special.
Why This Recipe Works
- With only eight main ingredients, this recipe is simple and pantry-friendly.
- Shaping focaccia is easy — no advanced bread skills required. Flatbreads are forgiving.
- Kids can help make the characteristic dimples in the dough, which is a fun way to involve them.
- Slice a baked slab in half horizontally for an excellent sandwich base.
What You’ll Need
- Active dry yeast – the rising agent that gives the bread its airy texture.
- Fresh chopped rosemary – for aromatic, savory flavor.
- Olive oil – adds richness and flavor; use a good-quality, fresh oil if possible.
- Coarse sea salt – for sprinkling on top to add crunch and flavor.
- Warm water (about 105–110°F) – to bloom the yeast.
- Room-temperature water – for the dough hydration.
- Bread flour – provides structure and elasticity.
- All-purpose flour – helps keep the crumb lighter.
How To Make Rosemary Focaccia
- Bloom the yeast: Stir the yeast into 1/3 cup warm water and let sit 10 minutes until foamy.
- Combine liquids: In a large bowl, mix 2 1/4 cups room-temperature water, 2 tablespoons olive oil, and the foamed yeast.
- Add bread flour, salt, and rosemary: Stir in 2 cups bread flour and 1 tablespoon salt, then mix in 2 tablespoons of chopped rosemary.
- Add all-purpose flour: Add the remaining flour one cup at a time until the dough forms a ball.
- Knead: Turn the dough onto a lightly floured surface and knead about 8 minutes until smooth. Add a little more flour only if it’s very sticky.
- First rise: Lightly oil a large bowl, place the dough inside, cover, and let rise 90 minutes or until doubled.
- Divide and shape: Divide the dough into two balls. Oil two baking sheets and spread each ball to about 1 inch thickness.
- Second rise: Cover and let the shaped dough rise 30 minutes.
- Make dimples and final rise: Use fingertips to press 1/2-inch dimples all over. Cover and let rise another 1–2 hours until nearly doubled.
- Top: Brush generously with olive oil, sprinkle with coarse sea salt and the remaining 1 tablespoon minced rosemary.
- Bake: Bake in a 400°F oven for 20–25 minutes until golden and cooked through. It should sound hollow when tapped. Cool at least 10 minutes before serving.
Bread Baking Tips
- Check the yeast expiration date to ensure active fermentation.
- Store unused yeast in the refrigerator to extend its life.
- Swap the rosemary for other fresh herbs like parsley, basil, or a light hand of sage if you prefer different flavors.
- Thinly sliced onions make a delicious alternative topping.
- If you don’t have coarse sea salt, kosher salt is a fine substitute.
This recipe yields two large loaves. Divide each loaf in half, wrap tightly in plastic wrap, then wrap again in aluminum foil before freezing.
Remove plastic wrap, re-wrap in aluminum foil, and reheat at 350°F for about 10 minutes. Unwrap for the last 2–4 minutes to crisp the crust.
How To Serve Rosemary Focaccia
Rosemary focaccia is delightful simply dipped in olive oil or a herbed bread-dipping oil. It pairs beautifully with hearty soups like Italian meatball soup, or with lighter options such as carrot ginger soup. For a complete Italian-style meal without becoming overly heavy, serve focaccia alongside dishes like baked Italian chicken or meatball caprese skewers.
More Tasty Bread Recipes
- French Bread Dinner Rolls – Crisp outside, soft inside, perfect for any meal.
- Naan Bread – A classic flatbread that complements soups and legumes.
- Southern-Style Cornbread – A slightly sweet, comforting favorite.
- Cheesecake Factory Brown Bread – A whole-grain, lightly sweet copycat.
- Potato Bread with Chives – Soft, flavorful, and ideal with savory dishes.
- Honey Oat Bread – No-knead, lightly sweetened, great for sandwiches and toast.
Rosemary Focaccia
Ingredients
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 1/3 cup warm water (105–110ºF)
- 2 1/4 cups room-temperature water
- 2 Tbsp olive oil
- 3 cups bread flour
- 4 1/2 cups all-purpose flour
- 1 Tbsp salt
- 3 Tbsp fresh chopped rosemary, divided
- Coarse sea salt for sprinkling
- Additional olive oil for the pan and for brushing
Instructions
- Stir 1/3 cup warm water with the yeast in a measuring cup and let sit 10 minutes until foamy.
- In a large bowl combine 2 1/4 cups room-temperature water, the olive oil, and the foamed yeast.
- Add 2 cups bread flour and the salt, then stir in 2 tablespoons chopped rosemary.
- Add the remaining flour, 1 cup at a time, until the dough forms a cohesive ball.
- Turn the dough onto a lightly floured surface and knead 8 minutes until smooth. Add flour only as needed.
- Lightly oil a large bowl, place the dough inside, cover, and let rise 90 minutes or until doubled.
- Divide the dough into two balls. Oil two baking sheets and spread each ball to about 1 inch thick. Cover and let rise 30 minutes.
- Press 1/2-inch dimples across the surface with your fingers. Cover and let rise 1–2 hours until nearly doubled.
- Preheat oven to 400°F.
- Brush the dough with olive oil, sprinkle with coarse sea salt and the remaining chopped rosemary.
- Bake 20–25 minutes until golden and hollow-sounding when tapped. Cool at least 10 minutes before serving.
Notes
Nutrition
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Calories: 196 kcal
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Carbohydrates: 37 g
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Protein: 6 g
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Fat: 3 g
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Fiber: 1 g
Nutrition information is an approximation.
Additional Info
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