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I love how easy this rosemary focaccia bread is to make and how packed it is with herby flavor. I can’t get enough of that perfectly chewy texture, and when I top it with fresh rosemary, sea salt, and a drizzle of olive oil, it feels completely over the top! I usually serve it alongside pasta, pizza, or just about any of my favorite main dishes.
Easy Rosemary Focaccia Recipe
Rosemary focaccia is one of my favorite breads to serve at dinner time. It’s soft and chewy, with lots of olive oil to create that signature texture. Topped with plenty of rosemary and sea salt, the flavor is just perfect. I find it pairs well with my favorite pasta or Italian dishes, and even works for fancier entrees, too.
If you’ve ever shied away from making homemade flatbread, it is easier than you think! A few quick steps to whip up the dough, bake it, and it’s ready to be devoured.
Tips for Beginners
- Mix the dough by hand. If you don’t have a stand mixer, use your hands and make sure to knead the dough until it is smooth and elastic.
- Instant yeast will work. Though I used active dry yeast, instant will work, and your bread may proof faster.
- If your yeast doesn’t activate. It could be that the water temperature was incorrect. Try again, making sure the water is between 105-110°F. If it still doesn’t work, buy fresh yeast.
- For a thicker focaccia bread. Bake in a 9×13-inch baking pan. For a thinner bread, keep it in a large baking sheet.
- Add flavor. Add several cloves of minced garlic to the dough, or add minced garlic or red pepper flakes to your last ¼ cup of oil, or sprinkle Parmesan cheese over the top of the baked bread.
- Change the herb. Try different fresh or dried herbs, such as sage, thyme, oregano, or Italian seasoning.
- For a rich flavor. Use the best quality olive oil.
Rosemary Focaccia Recipe
Ingredients
- 1¾ cups water 397g, warm (105-110°F)
- 2¼ tsp active dry yeast 7g (1 packet)
- 1 tbsp granulated sugar 13g
- 5 cups all-purpose flour 625g
- 1 tbsp kosher salt 9g
- 1 cup extra-virgin olive oil 200g, divided
- 2 sprigs fresh rosemary leaves removed from the stems, but not chopped
- sea salt flakes for topping (such as Maldon)
Video
Instructions
- In a liquid measuring cup or small bowl, whisk the water, yeast, and sugar together. Set aside for 10 minutes and let the yeast activate. It should be frothy and fragrant.1¾ cups water, 2¼ tsp active dry yeast, 1 tbsp granulated sugar
- In the bowl of a stand mixer fitted with the dough, whisk the flour and salt together by hand to combine.5 cups all-purpose flour, 1 tbsp kosher salt
- Add in ½ cup of olive oil and the activated yeast mixture. Using the dough hook, mix on low until the dough comes together. You may need to scrape down the sides and bottom of the bowl once or twice to fully incorporate the flour.1 cup extra-virgin olive oil
- Increase the speed to medium and knead the dough for 5-6 minutes. The dough will be tacky and loose, but you should be able to pick it up out of the bowl.
- Dust your work surface with flour and knead the dough a few more times until it comes together and is less sticky. Dust with more flour as needed.
- Coat a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until it has doubled in size, about 60 minutes.
- Coat a rimmed baking sheet with ¼ cup of the remaining oil. Use a pastry brush to make sure it is coated on the bottom and up the sides of the pan.
- Transfer the dough to the pan and use your hands to press and stretch the dough until it fits the pan.
- Use your fingers to “dimple” the dough by pressing down and creating deep holes. It’s okay if the holes go all the way through the dough!
- Cover loosely and set aside to rise until doubled in size, about 60 minutes.
- Preheat the oven to 425°F.
- Once risen, drizzle the remaining oil all over the dough. Top with rosemary and flaky sea salt.sea salt flakes, 2 sprigs fresh rosemary
- Bake for 25-30 minutes until golden brown. Let cool before slicing and serving.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Rosemary Focaccia Step by Step
Activate the yeast: Whisk 1¾ cups warm water, 2¼ tsp yeast, and 1 tbsp sugar in a liquid measuring cup or small bowl. Set aside for 10 minutes so the yeast activates. The mixture should be frothy and fragrant.
Combine the flour and salt: In a mixing bowl, whisk 5 cups flour and 1 tbsp salt. Then add the yeast mixture and ½ cup olive oil.
Knead the dough: Mix until the dough comes together, then flour a work surface and knead briefly until it forms a nice ball of dough that isn’t too sticky.
First rise: Let the dough rise in a covered bowl until it doubles in size. This usually takes me about 60 minutes.
Coat a rimmed baking sheet with ¼ cup of the remaining oil, using a pastry brush to make sure it is coated on the bottom and up the sides of the pan.
Second rise: Stretch the dough out in the baking pan, create the dimples, then cover and let the dough rise for a second time for about 60 minutes.
Top and bake: Top the focaccia dough with 2 sprigs rosemary, the remaining olive oil, and sea salt, then bake.
Cool and serve: Let it cool, slice and serve!
How to Store
To make this rosemary focaccia bread in advance, follow the recipe through step 6, storing the dough tightly covered in the refrigerator overnight instead of on the counter for an hour. The next day, unwrap the dough and let it come to room temperature for 20-30 minutes before continuing with the recipe as written.
Store leftover rosemary focaccia in an airtight container at room temperature for up to 2 days. Enjoy at room temperature or reheat loosely wrapped in aluminum foil at 350°F for 10-15 minutes.
Freeze rosemary focaccia cut into individual slices wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving this focaccia bread on pasta night with a big bowl of lemon pasta or chicken mushroom pasta. It’s also great alongside saucier dishes like baked feta pasta to soak up the leftover sauce on my plate. And, of course, it works well with a hearty main like Tuscan chicken to soak up the rich sauce.
I love foccocia bread ,so I was glad to see your recipe. I have one question before I make it. You stated that the yeast was “active”. That tells that instant yeast is not to be used, am I correct..? Thanks
This recipe uses active dry yeast, but you can use instant if that’s what you have. The bread may take less time to proof with instant, though!
Thank you