If you’ve ever wondered how to bring that irresistibly fragrant, fluffy, and golden baked beauty to your own kitchen, this Rosemary Focaccia Recipe is exactly what you need. Featuring a soft yet chewy crumb dotted with fresh rosemary and a crispy, olive oil-enriched crust, it’s a simple Italian classic that instantly fills your home with mouthwatering aromas. Whether you’re a beginner baker or seasoned dough enthusiast, this recipe combines straightforward ingredients with an easy process that guarantees delicious results every time.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this Rosemary Focaccia Recipe’s success. Each element plays a crucial role, contributing to the flavor, texture, or aroma, and together they create a rustic bread you’ll want to make again and again.
- Active dry yeast (2 1/4 teaspoons): The magical agent that makes your dough rise, creating those perfect airy pockets.
- Warm water (1 1/4 cups): Helps activate the yeast and hydrate the flour for a soft dough.
- Sugar (2 teaspoons): Feeds the yeast to aid in fermentation and adds just a subtle sweetness.
- All-purpose flour (3 1/2 cups): The backbone of the focaccia, providing structure and chewiness.
- Olive oil (1/4 cup plus extra): Enriches the dough and adds that classic, fruity richness as a drizzle on top.
- Salt (2 teaspoons): Enhances flavor and balances the sweetness and herbs perfectly.
- Fresh rosemary (2 tablespoons, chopped): The star herb, infusing every bite with its piney, fragrant notes.
- Coarse sea salt (for sprinkling): Adds a mouth-tingling crunch and a burst of saltiness on top.
How to Make Rosemary Focaccia Recipe
Step 1: Activate the Yeast
Start by combining warm water, sugar, and yeast in a small bowl. The water should feel comfortably warm to the touch, just like a gentle bath, to wake up the yeast. After about 5 to 10 minutes, you’ll notice it foams up — this bubbly layer is your signal that the yeast is alive and ready to give your focaccia that lovely rise.
Step 2: Mix and Knead the Dough
Transfer your flour, olive oil, salt, and foamy yeast mixture into a large bowl. Stir it all together until a rough dough forms. Then, get your hands floury and knead the dough on a smooth surface for about 8 to 10 minutes until it’s wonderfully smooth and elastic. If you’ve got a stand mixer, this is a great time to use its dough hook to save some elbow grease while still getting that perfect dough texture.
Step 3: First Rise
After kneading, place your dough in a greased bowl and cover it with a clean towel or plastic wrap. Find a warm, cozy spot for it to rest — this step is all about patience as the dough doubles in size over the next 1 to 1.5 hours. Watching this simple mixture transform into a billowy cloud of dough is pure kitchen magic.
Step 4: Shape the Dough
Punch down the risen dough gently—it’s a satisfying step that releases air pockets and prepares it for shaping. Then transfer it to a greased 9×13-inch pan or baking sheet. Stretch it gently with your fingers to fit the pan, and don’t hesitate to dimple the surface deeply with your fingertips; these little wells are what make the focaccia uniquely textured and perfect for holding olive oil and rosemary.
Step 5: Add Olive Oil, Rosemary, and Sea Salt
Generously drizzle olive oil all over the top, letting it pool in the dough’s dimples, infusing the bread with incredible flavor and moisture. Sprinkle the freshly chopped rosemary and a good pinch of coarse sea salt on top—that finishing touch elevates every bite with an herbaceous burst and a crunch of saltiness.
Step 6: Second Rise and Preheat Oven
Cover your focaccia and let it rest another 20 to 30 minutes, allowing the dough to puff up a bit more while you preheat the oven to 400°F (200°C). This quick resting period enhances the lightness before baking.
Step 7: Bake to Golden Perfection
Pop your focaccia into the hot oven and bake it for 20 to 25 minutes. Keep an eye on the edges—they’ll crisp up beautifully while the interior stays soft and flavorful. When the top turns a beautiful golden brown and smells irresistible, you know it’s done.
Step 8: Cool and Slice
Let your rosemary focaccia cool for a few minutes—it’s best served warm to enjoy the full flavor and texture contrast. Slice into 8 to 12 perfect pieces, and get ready to savor every bite of this rustic Italian treasure.
How to Serve Rosemary Focaccia Recipe
Garnishes
While the rosemary and coarse sea salt are classic garnishes, you can also try topping your focaccia with a sprinkle of grated Parmesan, a drizzle of balsamic glaze, or even some sliced olives for an extra burst of flavor and visual appeal. Fresh herbs like thyme or oregano mix beautifully with rosemary if you want to get creative.
Side Dishes
Rosemary focaccia shines alongside soups and salads—imagine dipping a warm slice into a rich tomato soup or using it as a base for a vibrant Mediterranean salad. It’s also fantastic paired with roasted vegetables, cheeses, or charcuterie for a casual meal or appetizer spread.
Creative Ways to Present
Try serving focaccia as finger food at parties by cutting it into squares, or use it to make flavorful paninis with your favorite sandwich fillings. For brunch, pair it with eggs and roasted tomatoes for a hearty start to the day, or use it as a base for bruschetta topped with ripe tomatoes and fresh mozzarella.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover focaccia, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It stays fresh for up to two days without losing its delightful texture and flavor.
Freezing
Rosemary focaccia freezes wonderfully. Slice it first, then wrap pieces individually or in small batches in freezer-safe bags. When you want a quick snack or side, just thaw at room temperature or reheat directly from frozen.
Reheating
Reheat focaccia in a preheated oven at 350°F (175°C) for about 5 to 10 minutes to restore that crispy crust and soft inside. You can also warm slices in a toaster oven or on a skillet for a few minutes, brushing lightly with olive oil to bring back the original vibrancy.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! While fresh rosemary offers a brighter aroma, dried rosemary works well too—just use about half the amount since it’s more concentrated.
How long does it take to make this Rosemary Focaccia Recipe from start to finish?
With rising times included, plan on about 2.5 to 3 hours total, mostly hands-off. Most of the time is letting the yeast do its magic.
Is this focaccia suitable for a beginner baker?
Yes! This recipe is straightforward and forgiving, making it an excellent choice if you’re new to baking bread.
Can I add other toppings besides rosemary?
Definitely. Focaccia is versatile—try toppings like cherry tomatoes, caramelized onions, olives, garlic, or even a sprinkle of cheese for different flavor profiles.
What’s the best way to serve focaccia warm if I’m making it ahead?
Reheat in the oven at 350°F for a few minutes just before serving to revive that fresh-baked warmth without drying it out.
Final Thoughts
This Rosemary Focaccia Recipe is one of those delightful treasures that turns simple ingredients into a warm, comforting bread perfect for any occasion. Whether you enjoy it fresh from the oven or as a side to your favorite meal, it’s sure to become a go-to favorite in your kitchen. Give it a try and let that delicious aroma fill your home—you won’t regret it!
Print
Rosemary Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings (8-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Rosemary Focaccia recipe yields a golden, crispy, and flavorful Italian bread infused with fragrant rosemary and coarse sea salt. Perfectly soft on the inside with a pleasantly dimpled crust, this easy-to-make focaccia is ideal for serving alongside soups, salads, or as a delightful snack on its own.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F/45°C)
- 2 teaspoons sugar
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (plus extra for drizzling)
- 2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: In a large bowl, mix the all-purpose flour, olive oil, salt, and the activated yeast mixture. Stir until a dough forms. Then knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook attachment for the same amount of time.
- Let the dough rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the dough: After the dough has risen, punch it down and transfer it to a greased 9×13-inch baking pan or a lined baking sheet. Stretch and press the dough to fit the pan evenly, then use your fingertips to create dimples all across the surface.
- Add toppings: Drizzle olive oil generously over the dough, ensuring the dimples are filled with oil. Sprinkle the chopped rosemary and coarse sea salt evenly on top.
- Second rise: Cover the dough again and let it rise for another 20-30 minutes while you preheat the oven to 400°F (200°C).
- Bake the focaccia: Bake in the preheated oven for 20-25 minutes until the focaccia is golden brown and has crispy edges.
- Cool and serve: Allow the focaccia to cool slightly in the pan, then slice and serve warm for the best flavor and texture.
Notes
- For a fluffier texture, you can substitute half of the all-purpose flour with bread flour.
- Feel free to add other toppings such as sliced olives, cherry tomatoes, or grated Parmesan cheese before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Ensure the water used to activate the yeast is not too hot, as water hotter than 120°F can kill the yeast.
- If using dried rosemary instead of fresh, reduce the quantity by half to avoid overpowering the bread.
