Infused with fresh rosemary and extra virgin olive oil
Incredibly easy to make with minimal hands-on time
Versatile: serve as a side, appetizer, or sandwich bread
Requires basic pantry ingredients
Makes your kitchen smell amazing while baking
Great for meal prep and leftovers
Customizable with toppings like olives, garlic, or tomatoes
Impressive but approachable for all skill levels
Naturally vegan
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Instant yeast
Warm water
Olive oil
Sugar or honey
Salt
Fresh rosemary
Directions
In a large bowl, mix the warm water, yeast, and sugar (or honey). Let sit for 5–10 minutes until foamy.
Add flour and salt to the bowl and stir until a shaggy dough forms.
Knead the dough on a floured surface or in the bowl for about 5–7 minutes, until smooth and elastic.
Coat the bowl with olive oil and place the dough inside. Cover and let rise for 1–1.5 hours, or until doubled in size.
Grease a baking pan with olive oil and gently stretch the dough to fit the pan. Let rest for another 20–30 minutes.
Preheat your oven to 425°F (220°C).
Use your fingers to dimple the dough, then drizzle generously with olive oil. Sprinkle with chopped rosemary and sea salt.
Bake for 20–25 minutes, or until golden brown and crisp on top.
Cool slightly before slicing and serving.
Servings and timing
This recipe makes approximately 10–12 slices. Prep time: 20 minutes Rise time: 1 hour 30 minutes Cook time: 25 minutes Total time: 2 hours 15 minutes
Variations
Garlic Rosemary Focaccia: Add thinly sliced garlic to the top before baking.
Olive Focaccia: Press pitted olives into the dough before baking.
Tomato Focaccia: Top with halved cherry tomatoes for a sweet, juicy bite.
Cheese Focaccia: Sprinkle with grated Parmesan or mozzarella before baking.
Whole Wheat Focaccia: Replace half the flour with whole wheat for a nuttier flavor.
Storage/Reheating
Store rosemary focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in a 350°F oven for 5–10 minutes or toast slices until crisp. Avoid microwaving, as it can make the bread chewy.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and bake it the next day. Let it come to room temperature before baking.
Do I need to use fresh rosemary?
Fresh rosemary provides the best flavor and aroma, but you can use dried rosemary in a pinch. Use about half the amount.
Can I use active dry yeast instead of instant?
Yes, just proof the yeast in warm water with sugar until foamy before adding the flour and salt.
What type of pan should I use?
A rimmed baking sheet or a metal 9×13-inch pan works well. Avoid glass pans if possible for better browning.
Why do I need to dimple the dough?
Dimpling prevents large air bubbles and creates spaces for olive oil and rosemary to settle into the bread.
Can I add toppings before baking?
Absolutely. Focaccia is great topped with garlic, tomatoes, olives, or cheese before it goes into the oven.
How do I get a crisp crust?
Use plenty of olive oil in the pan and bake at a high temperature until golden and crisp.
Is focaccia gluten-free?
Traditional focaccia is not, but you can try a gluten-free flour blend designed for bread baking.
Can I make focaccia without sugar or honey?
Yes, the sugar just helps activate the yeast and adds slight flavor, but it’s optional.
How should I serve rosemary focaccia?
Serve warm as a side to soups and salads, as sandwich bread, or cut into strips and dipped in olive oil and balsamic vinegar.
Conclusion
Rosemary focaccia is a simple yet flavorful bread that’s perfect for any occasion. With its crisp edges, tender crumb, and aromatic topping, it’s a versatile recipe that’s sure to become a favorite. Whether served on the side or as the star of the table, this homemade focaccia is always a hit.
Rosemary focaccia is a crisp, golden-brown Italian flatbread with a soft, airy interior and aromatic topping of fresh rosemary and olive oil. This easy-to-make bread is perfect as a side, appetizer, or sandwich base, and it brings irresistible flavor and texture to any meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:2 hours 15 minutes
Yield:10–12 slices
Category:Bread
Method:Baking
Cuisine:Italian
Diet:Vegan
Ingredients
4 cups all-purpose flour
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 cups warm water (about 110°F/45°C)
1/4 cup olive oil, plus more for greasing and drizzling
1 teaspoon sugar or honey
2 teaspoons salt
2 tablespoons fresh rosemary, chopped
Flaky sea salt, for topping
Instructions
In a large bowl, combine warm water, yeast, and sugar (or honey). Let sit for 5–10 minutes until foamy.
Add flour and salt, and stir until a shaggy dough forms.
Knead the dough on a floured surface or in the bowl for 5–7 minutes until smooth and elastic.
Coat the bowl with olive oil, place the dough inside, cover, and let rise for 1–1.5 hours, or until doubled in size.
Grease a 9×13-inch baking pan with olive oil. Gently stretch and press the dough into the pan. Let rest for 20–30 minutes.
Preheat oven to 425°F (220°C).
Use your fingers to dimple the dough all over. Drizzle generously with olive oil and sprinkle with chopped rosemary and flaky sea salt.
Bake for 20–25 minutes, or until golden brown and crisp on top.
Cool slightly before slicing and serving.
Notes
Use fresh rosemary for the best flavor, but dried rosemary can be used in smaller quantities.Top with garlic, olives, cherry tomatoes, or cheese for variations.For a crispier crust, bake in a metal pan and don’t skimp on olive oil.Store at room temperature for 2 days or refrigerate for up to 5 days.Reheat in the oven for best texture; avoid microwaving.
