Rosemary Focaccia Bread

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This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.

Rosemary Focaccia Bread Recipe

Meet my all-time favorite focaccia bread recipe. ♡

It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it is so simple to make.  And most importantly, it’s just so dang good.

It’s perfectly soft and fluffy and satisfyingly chewy.  It’s sprinkled with lots of fresh rosemary and crunchy flaky sea salt, and drizzled with extra olive oil just before serving, which soaks perfectly into all of those little classic holes that you have poked in the bread.  It’s easy to make by hand, or even easier to make with the help of a stand mixer.  It also happens to be naturally vegan, and can be shaped into a free-form round or pressed into a rectangular baking dish.  And best of all, it is just the ultimate cozy carbohydrate comfort food.  I know you’re going to love it.

Also, if you happen to be new to working with yeast in bread, please don’t let that deter you from making focaccia!  This recipe is a great place to begin when working with yeast, and I will walk you through each step of the process so that all of your questions are answered.  You’ve got this.

Let’s make some rosemary focaccia!

Fresh Rosemary for Focaccia Bread

Rosemary Focaccia Bread Ingredients:

To make this rosemary focaccia bread recipe (pronounced “foh-KAH-chya”, by the way), you will need:

  • Warm water: Since we are working with active dry yeast in this recipe, it’s important that we use warm water to dissolve it.  I highly recommend using a cooking thermometer to double-check the temperature of the water if possible. (It should be around 110°F.)
  • Sugar or honey: Whichever you have on hand, to give the bread a hint of sweetness and help to activate the yeast.
  • Active dry yeast: You will need one packet (or 2.25 teaspoons) to make this focaccia bread.
  • Flour: Basic all-purpose flour will be great!
  • Olive oil: Some of which we will mix into the actual bread dough, plus extra for drizzling on top once the focaccia has baked.
  • Flaky sea salt: Some of which we will mix into the actual bread dough, plus extra for sprinkling on top of the dough before baking.  If you don’t have flaky sea salt on hand, you can use fine sea salt, but be sure to reduce the amount by half so that the bread isn’t too salty.
  • Fresh rosemary: To sprinkle on top of the dough and add that delicious earthy rosemary flavor.  (Feel free to finely chop the fresh rosemary if you would like smaller rosemary sprinkles.)

Easy Focaccia Bread Dough

How To Make Focaccia Bread:

Here are the basic steps to make this rosemary focaccia bread recipe (full instructions included in the recipe below, as always):

  1. Proof the yeast. In the warm water and sugar.  (I highly recommend using a thermometer to measure the temperature of the water, so that it is not too hot or too cold.)
  2. Knead the dough*. Gradually add in the flour, olive oil and salt.  Then knead for 5 minutes using the dough attachment or a stand mixer, or knead the dough by hand.
  3. First dough rise. Shape the dough into a ball and place it in a greased mixing bowl, and cover with a damp towel.  Let the dough rest in a warm location for 45-60 minutes, or until it has doubled in size.
  4. Second dough rise.  Shape the dough into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover and let the dough continue to rise for another 20 minutes.
  5. Prepare the dough. Heat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish).  Use your fingers to poke deep dents — like seriously, poke all the way down until you touch the baking sheet — all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

*If you do not have a stand mixer, no prob!  Just complete step 1 in a large mixing bowl.  Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form.  Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky, and continue on with the recipe as directed.

How To Make Focaccia Bread with Rosemary

Possible Recipe Variations:

Want to customize this recipe?  Feel free to…

  • Add garlic. Finely mince and mix a large clove of fresh garlic into the dough to give it some extra garlicky flavor.
  • Add Parmesan. This focaccia would also be delicious with some Parmesan cheese sprinkled on top!
  • Use different fresh herbs. In place of (or in addition to) the fresh rosemary, feel free to use fresh tarragon or sage.
  • Use dried herbs. If you don’t have fresh herbs on hand, you are welcome to use dried herbs instead (such as dried rosemary or Italian seasoning).  If you use dried herbs, I recommend kneading them into the dough itself rather than sprinkling them on top so that they do not burn in the oven.

Focaccia Recipe

More Favorite Bread Recipes:

Interested in doing some more bread-baking?  Here are a few of my favorite easy bread recipes on the blog:

Easy Focaccia Bread Recipe

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Rosemary Focaccia Bread Recipe

Rosemary Focaccia Bread

  • Prep Time: 75 minutes
  • Cook Time: 20 minutes
  • Total Time: 95 minutes
  • Yield: 8 -12 servings 1x

Description

This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt.  See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.


Scale

Ingredients

  • 1 1/3 cup warm water (about 110°F)
  • 2 teaspoons sugar or honey
  • 1 (0.25 ounce) package active-dry yeast
  • 3 1/2 cups all purpose flour
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoonflaky sea salt, plus extra for sprinkling*
  • 2 sprigs fresh rosemary

Instructions

  1. Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  2. Knead the dough.  (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
  3. First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
  4. Second dough rise.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
  5. Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish).  Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Notes

Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt.  Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.

To knead the dough by hand: Complete step 1 in a large mixing bowl.  Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form.  Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky.  Continue on with the recipe as directed.

Bread thickness: I like my focaccia to be a bit on the thicker side.  But if you prefer yours thinner, just roll it out a little more.  It will rise up considerably while baking.

 

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245 comments on “Rosemary Focaccia Bread”

  1. My bread didn’t seem to rise much? I followed it exactly. Any suggestions?

    • This happened to me once – I think my yeast wasn’t properly stored.

    • Do you keep your yeast in the fridge? Always mix them yeast with Luke warm water (hot or cold can kill it) and a pinch of sugar – if it doesn’t froth after 5-7 mins throw away and start again

  2. I have never rated a recipe but THIS is worth it. I made this for my parents who are coming in town morning…I’ve finished almost half. Whoops! I love it thought because it’s so easy, so I can make more without too much thought or time.

  3. Can this recipe be used to make savory king cake
    Thanks

  4. I have made this recipe half a dozen times now, using different vegetables as toppings and using some whole wheat flour in some versions. Wonderfully proportioned recipes such as this one make for many options and that is why I now have the recipe committed to memory. Thanks so much.

  5. This recipe is amazing, I used a citrus flaked sea salt and it added a nice balance with the rosemary. Will definitely use this recipe again!

  6. This looks amazing! If I wanted to bring it to a potluck, could I reheat it in the oven and then drizzle it with olive oil?

  7. Very easy to make and a family favorite. Thank you.

  8. This bread came out perfect. I was cooking for a crowd, over a hundred people, and had to considerably increase the amounts, but it still came out perfect. Thank you.

  9. I tried it with White Whole Wheat Flour and liked the flavor !

  10. I have made this quite a few times always comes out perfect. One question can you make the dough the night before and glad wrap it in the fridge

    • I tried making the dough ahead and putting it in the fridge overnight, the texture was a bit off. I let it rest for around 40-50 minutes after I took it out of the fridge.

  11. Is it absolutely necessary to use the stand-up mixer? I can’t afford one but want to try the recipe. Also, it’s been awhile since I’ve made bread, but still know how to punch and fold bread. Let me know your opinion, please. You all are very lucky to have such a great group of friends too.

  12. I have made a version of this recipe many times. I usually top it with sliced olives before baking and add Parmesan cheese 5-10 minutes before taking it out of the oven. My family loves it. Thanks for the great recipe.

  13. I badly want to make this but have run out of olive oil. Would avocado oil work okay too?

  14. Good

  15. Can you pre-cook and freeze if you want to ship to a friend? If not, how long does it stay fresh if packaged?

  16. We tried this for the first time last night and my 14 year old daughter helped. Our current situation of working from home and no school seemed like the perfect time to try a new recipe and give some lessons in the kitchen. Delicious and super easy! Thank you! Stay safe and healthy out there, everyone!

  17. Love this recipe! Used probably 1/4 c less flour and baked for 25 minutes. I also rolled out the dough on a piece of parchment paper and then moved it directly to a baking sheet for easier transfer.

    I also highly recommend using a good quality olive oil, since it is the more important ingredient!

    • ALSO – I didn’t use a stand-up mixer, and ended up hand-kneading for about 5 minutes.

    • Rolled it out on a pizza pan with parchment on it, and had to use ground Rosemary because we’re out of fresh and whole dried. Super good, great texture and crisp while still being fluffy! Loved this.

  18. Great bread. I cut it in rectangels then slice them. Fill /stack with red onions, cheese, meats. I call them Dagwood sandwiches (after the comic strip). I dice the rosemary really fine with thyme and some roasted garlic. Mix this in a motor pestle with the olive oil. Then top the dough. Freezes well.

  19. This recipe is very good and I like it so chewy and taste good. I am going to make it again.
    Thank you so much,
    Aimee

  20. I am not one to post comments, but had to in this case. I’ve tried making focaccia before and never came out well. This one was phenomenal!! And so easy to make! My family ate the whole thing in one go they loved it so much. Well done, you have perfected this recipe!

  21. How much fat, carbs, sodium. Sugar, etc?

  22. just made this to have with chili. used rosemary and olive oil, and sprinkled it with granulated powdered garlic when it came out….Soo good…..

  23. Can you use easy bake yeast as a substitute for the active dry yeast? Thanks

  24. Do I need to make any modifications if I make this using instant yeast?

    • The general rule of thumb for subbing in instant (quick rise) yeast for regular yeast is to use about 25% less than the amount that is called for!

  25. All I have is instant yeast. How do I adjust this recipe for instant yeast? It looks so good!

  26. Can you use dried rosemary?

  27. All I have in the house is rapid-rise yeast – can I use that?

  28. I will be making this soon – because even though I live in New England, I discovered a few years ago that I could keep my potted rosemary plant(s) in my garage or unheated back hall over the winter and they would be fine! I only water them about once a month, and although it gets to just about/just below freezing in those locations, there is adequate protection and light from the window to keep them happy. Just an idea for anyone else who wants to grow rosemary and have it fresh on-hand all year! Note: they do NOT like indoor heat and lack of humidity – it’s too dry. When I’ve brought them (all the way) inside for the winter, they inevitably die.

  29. Has anyone tried this with Gluten Free flour?

  30. This is an easy, yummy focaccia recipe. It isn’t super crispy like some store bought focaccia, but a gentle crispy on the bottom with a soft texture inside. I did add a thin layer of olive oil to the pan before adding the dough to bake. I will definitely make it again. Thank you. :-)

  31. Made this three times and it’s seriously THE BEST!

  32. Amazing! Such an easy recipe to follow for a first time bread maker. So delicious and again, so easy!! Will be making again very soon ❤️

  33. I doubled this recipe and cooked it in a half sheet pan and it makes for amazing, thick, tall bread. We use it for sides, for dipping and for sandwiches and paninis.

    It’s awesome!

  34. I just mixed this up and set it out for the first rise. Crossing my fingers 🤞🏻🤞🏻 because even with adding an extra 3/4 cup of flour, the dough was extremely sticky and very difficult to work with. Once I got it in the oiled bowl I was able to shape it but it was a huge task getting it out of the mixing bowl and off of my hands. Can’t see that I went wrong anywhere. Looks and sounds delicious so I really hope it turns out!

  35. I have loved all your recipes!!

  36. I made this today. It was easy and it came out delicious!!!! Can’t wait to make it again! Thank you

  37. I’m a novice at bread making and this came out just right. Thanks for a great recipe!