This rosemary focaccia bread recipe is so simple to make, and it’s filled with the most deliciously herby flavor. It has the perfect chewy texture that’s just irresistible, then topped with fresh rosemary, sea salt, and plenty of olive oil! Serve it with pasta, pizza, or any of your favorite main dishes.
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Focaccia with Rosemary
Rosemary focaccia is one of our 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!
This easy focaccia bread recipe will come in handy on both weeknights and special occasions. It’s great paired with any of your favorite pastas or Italian dishes, and makes a great side for those fancier entrees too.
Why You’ll Love this Rosemary Focaccia Recipe:
- Soft and Chewy: Focaccia bread has such a unique texture and I just can’t get enough. It’s soft, moist, fluffy, and chewy, with a bit of crunch fresh out of the oven.
- Flavorful: The simple flavor of olive oil-drenched bread is already irresistible, but the addition of rosemary and sea salt really makes it amazing.
- Simple: This homemade flatbread recipe is easier to make than you think! A few quick steps to whip up the dough, bake it, and it’s ready to eat.
Everyone will love this focaccia with rosemary so much, they’ll be going in for seconds. It works as a side dish or as an appetizer–never a wrong way to serve it!
How to Make Rosemary Focaccia
You can jump to the recipe card for full ingredients & instructions!
- Start by activating the yeast with warm water and sugar.
- In a mixing bowl, whisk together flour and salt, then add the yeast and olive oil.
- Mix until the dough comes together, then knead briefly on a floured surface until it creates a nice ball of dough that isn’t too sticky.
- Let it rise in a covered bowl, until it doubles in size.
- Stretch the dough out in a baking pan, create the dimples, then cover and let the dough rise a second time.
- Top the focaccia dough with rosemary, olive oil, and sea salt, then bake.
- Let it cool, slice and serve!
Recipe Notes
- Yeast: Be sure to use active dry yeast for this recipe, and make sure the water is the correct temperature, otherwise the yeast won’t activate properly.
- Olive Oil: I highly recommend using extra virgin olive oil for focaccia, as it will be the most flavorful.
- Herbs: This bread is all about the fresh rosemary, but you can add other herbs and spices on top if you’d like to.
Best Flour for Baking
For this recipe I used Bob’s Red Mill’s Unbleached White All Purpose Flour. We use this in every baking recipe that calls for all-purpose flour and it has never let us down.
Bob’s Red Mill has an amazing and well-founded reputation. Their quality products speak for themselves, and I’m honored to work with them.
People love Bob’s Red Mill products for all sorts of reasons. I love the versatility of their line of products (they have everything!), the packaging (releasable flour bags for the win), and the consistency of quality.
Here are some of my other favorite Bob’s Red Mill Recipes:
Focaccia is a traditional Italian bread that has a similar texture to pizza dough. It is a flatbread that is oven-baked and it is very flavorful. It is made with bread flour which is high in gluten and brushed with a generous amount of olive oil. This bread is topped with rosemary for a delicious, herbaceous flavor!
While focaccia bread is made with the same staple ingredients as traditional breads, it contains more yeast for a fluffier texture and is dimpled to seal in moisture. It is also generously coated with olive oil for a rich taste!
This focaccia recipe is so flavorful and delicious, it’s perfect as part of a bread basket appetizer served with some good quality olive oil, balsamic vinegar, and salt. It’s a great sandwich bread, too. Simply cut a piece in half and fill it with cheeses, meats, and salad – you can grill them too if you wish. This bread makes a great side for Italian soups and main courses.
Serving Suggestions
This focaccia bread with rosemary is a favorite for pasta night! It also makes a great appetizer before dinner, and pairs well with your favorite wine or cocktails. Here are some favorite dishes to serve it with.
This bread is perfect for soaking up extra olive oil or sauces from your dinner. So add it to your plate and dip away!
The “dimples” help to draw the warm and air olive oil through all of the bread as it bakes, so everything is moist, crispy, and flavorful.
Make Ahead Instructions
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.
Storage Instructions
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.
Freezing Instructions
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.
Variations
- Add several cloves of minced garlic to the dough for garlicky focaccia.
- You can also add minced garlic or red pepper flakes to your last ¼ cup of oil to add even more flavor!
- Sprinkle Parmesan cheese over top of the finished focaccia.
- Try different fresh or dried herbs, such as sage, thyme, oregano, or Italian seasoning.
Tips for the Best Rosemary Focaccia
- If your yeast doesn’t activate, try once more making sure the water is the correct temperature. If it still does not work, the yeast has gone bad and you will need to get a fresh batch of yeast before proceeding with the recipe.
- Use the best quality olive oil for this recipe, one that has a rich flavor.
- If you do not have a stand mixer, you can mix the dough together by hand. Make sure to knead the dough until it is smooth and elastic.
- For a thicker focaccia bread, bake it in a 9×13-inch baking pan. For a thinner bread, keep it in a large baking sheet!
More Italian Bread Recipes We Love
Once you learn how to make this rosemary focaccia recipe, you’re going to be pulling it out every chance you get. It’s just so deliciously chewy, and the rosemary finishes it off perfectly.
More Cooking Basics Recipes to Try:
- Crockpot Whole Chicken
- Homemade Tortilla Chips
- Buttermilk Pancakes
- Grilled Chicken Breast
- Easy Beer Bread
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Rosemary Focaccia Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Ingredients
- 1¾ cups water 397 grams, warm (105-110°F)
- 2¼ teaspoons active dry yeast 7 grams (1 packet)
- 1 tablespoon granulated sugar 13 grams
- 5 cups all-purpose flour 625 grams
- 1 tablespoon kosher salt 9 grams
- 1 cup extra-virgin olive oil 200 grams, divided
- 2 sprigs fresh rosemary leaves removed from the stems, but not chopped
- Sea salt flakes for topping (such as Maldon)
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 teaspoons active dry yeast, 1 tablespoon 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 tablespoon 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.
Video
Becky’s Tips
- Add several cloves of minced garlic to the dough for garlicky focaccia.
- You can also add minced garlic or red pepper flakes to your last ¼ cup of oil to add even more flavor!
- Sprinkle Parmesan cheese over top of the finished focaccia.
- Try different fresh or dried herbs, such as sage, thyme, oregano, or Italian seasoning.
- If your yeast doesn’t activate, try once more making sure the water is the correct temperature. If it still does not work, the yeast has gone bad and you will need to get a fresh batch of yeast before proceeding with the recipe.
- Use the best quality olive oil for this recipe, one that has a rich flavor.
- If you do not have a stand mixer, you can mix the dough together by hand. Make sure to knead the dough until it is smooth and elastic.
- For a thicker focaccia bread, bake it in a 9×13-inch baking pan. For a thinner bread, keep it in a large baking sheet!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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