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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334 comments on “Rosemary Focaccia Bread”

  1. 5 stars
    Absolutely delicious. There’s nothing more I can say. The guideways perfect and the whole family loved it.

  2. 5 stars
    This is by far the BEST focaccia recipe I’ve made… and I’ve tried several. My husband and daughter go nuts for this! Thanks for making me look like a pro in the kitchen 😘

  3. 5 stars
    This bread is sooooooooo delicious and soooooooo easy to make!! Seriously. I never make bread. I’m a better than average cook, but I never bake bread. This recipe is beyond simple – the KitchenAid does most of the work. And, I’ve made it soooooooo many times now. Make a loaf and it’s gone – people cannot stop eating it and/or raving about it. It is a HIT!!!!

  4. 5 stars
    This was the best bread recipe I have ever made.

    • Made this today. Very easy directions since I’m not a baker by heart. But the end results came out really good! Will plan on making this again.

  5. 5 stars
    Excellent!! I have been wanting to try to make it since we returned from Italy and this recipe did not disappoint. Thank you!!

  6. 5 stars
    Super delicious, easy to make and always a hit with whoever we share it with!

  7. 5 stars
    Best focaccia recipe! I made it for an appetizer to our bbq last night – gone in seconds. The dough is absolutely perfect.I didn’t alter the recipe at all.

  8. 5 stars
    Best bread I’ve made, thank you so much for this recipe .!! Made it in my 10 inch cast iron skillet. Delish!! will make this again and again…

  9. 5 stars
    This is an excellent recipe! I made a double batch last week to take to two separate meetings, and both groups gave rave reviews. Someone even asked for the recipe, so I sent them this link! Thank you for the recipe! I think a high quality olive oil makes a big delicious impact on the taste of the bread.

  10. 5 stars
    2nd time I’m making this in a week, it’s that good! Used bread flour rather than all purpose but not sure if that makes a difference. Make this bread. You won’t be disappointed!

    • Oh my gosh this bread is amazing! Other than banana bread, this is my first ever bread attempt! It was so easy and came together exactly as the recipe stated. Will definitely make this again!

  11. 5 stars
    I made Fucaccia Bread for the first time last week and after searching out many recipes on line I choose this recipe to make. I must say this recipe was very simple and easy to follow . The fucaccia bread turned out amazing. I would recommend this recipe . It was delicious and I will make this recipe again.

  12. 5 stars
    Every. Single. Recipe…I have tried of yours has been AH-MA-ZING
    I just harvested my rosemary and was about to dehydrate it all when I saw this…
    Will make today! Looking forward to the flavors

  13. 5 stars
    Just made this. Awesome! Best focaccia recipe I have found.

  14. 5 stars
    I had to make bread for my Nutrition class (clever of the Professor), and had a craving for focaccia. This was perfect! Easy to make the night before, made my home smell like heaven, and when I turned it in for class, everyone went back to it for seconds. The recipe was large enough for me to bring home leftovers, so my fiancé and I paired it with an Italian meal and wine. Truly perfect and I can’t wait to make again, thank you!

  15. 5 stars
    Very good and very easy recipe! I have found that I prefer the taste with a little extra salt added in to the dough. I do 2 very heaping teaspoons. I also add parmesan cheese and rosemary to the dough during the initial mixing and also on top before it goes in to bake. It’s so tender and perfect! Thanks for a great recipe!

  16. 5 stars
    This is the best bread recipe I’ve ever made. Thank you so much for sharing this!

  17. I love this recipe! I’ve made it at least half a dozen times and it turns out great every time. I recently stated using it as a pizza crust – bake it almost all the way done, take it out of the oven and put pizza toppings on, then return to the oven for another five minutes or so. SO GOOD!!

  18. Just outstanding. I have been disappointed in focacchia recipes many times, but this was just what I was searching for- thick, soft, crunchy crust. . I’m making it for the Thanksgiving breadbasket.

  19. I should mention I followed the directions , but mixed it in my bread machine rather than a stand mixer- then shaped it and baked as directed.

  20. Yum! Made this this morning. The amounts were perfect. Make sure you have a good olive oil, otherwise it won’t taste right!

  21. Wow! Fantastic recipe…I’m brand new to baking bread and this turned out perfectly for me!

  22. I have attempted many recipes for focaccia, and this one is by far the best. 10/10 delicious

  23. Thank you

  24. Okay, I’m just throwing out all my other Focaccia recipes… My husband went wild over the taste and texture. Perfect!!

  25. This was the best focaccia I’ve ever made! Outstanding recipe.

  26. I just made this recipe again after having shelved it for quite some time. And of course, it came out beautifully! I even mucked up a couple of the processes, and it still turned out delicious. This recipe is foolproof. Try it immediately! Like another person mentioned, it will make you look like a pro in the kitchen.

  27. I’ve made this recipe once before and it was delicious! Planning on making it for Christmas but wondering how early I can make it. Think it will be okay sitting for 2-3 days?

  28. Super easy to make and absolutely delicious. I made it 3 times and it’s always been a hit! The ingredients are measured to perfection. Thank you for sharing this recipe.

  29. I made this on Christmas with our Prime Rib. It was delicious! I’m making lasagna today and am going to sub the rosemary with basil. Thanks! 😋😊🥰

  30. Made this last night! This was so easy and yum. My dents however weren’t so prominent after the bread was ready.. will poke it more the next time :P
    Have made bread only once before many years ago. Had been looking for a fail safe and easy one.. and this seemed just about right. Thanks so much for the recipe. And keep them coming!

  31. Absolutely perfect recipe
    Thank you for sharing

  32. Looking forward to making this! If I want to start the dough the night before, at what step is it OK to put it in the refrigerator? And then the next morning, do I let it sit out 45-60 minutes to get to room temp? Thanks!

  33. Is it possible to make a version of this recipe in a food processor rather than a standing mixer?

  34. Thanks for the recipe. I just made it now. It smells wonderful but it did not rise in the oven. Looks more like pizza dough. I made it by hand as I do with all my breads.

  35. Love this recipe!!!!!!

  36. I made this bread the other day. It was the perfect recipe. Will definitely make it again.

  37. Any recommendations on what brand of olive oil to use?

  38. Perfect! Sprinkled with cheese, garlic salt, and parsley instead of rosemary. Simply delicious!

  39. I am a totally bread newbie so I realize that I probably did something wrong because this did not come out like fococcia. Everything seemed super easy and made sense until it came time to transfer the dough from the counter to the baking sheet. I had a really hard time with this step!!! Is there a reason you can’t just put it on the baking sheet and cover it with the greased plastic wrap?
    Thanks!!!

  40. This recipe sounds delicious but I don’t have a stand mixer. Can the dough be mixed by hand or in a food processor? I also have a small hand mixer but no dough hook. Many thanks.
    Diane

  41. Nice recipe and easy to follow but how did you transfer your dough without it turning into a blob?

  42. so easy, came out perfect. i usually hate making bread but this was a total breeze

  43. This looks amazing, I’ve been craving Focaccia for a while now. Quick question, I don’t have a stand mixer, will it negatively affect the recipe if I just knead the dough for a few minutes?

  44. Great, simple recipe!
    Thank you!
    -theadaptive.org

  45. I made this focaccia bread for the first time. It’s in the oven. Very simple recipe. I’ll send you a photo after it comes out if the oven.

  46. Yum it’s so delicious.

  47. Wonderful…. I actually made a rosemary water….steeped the rosemary in the water, low simmer, for about 15 minutes, and used that……the bread is off the chart!

  48. OMG! Loved this recipe!! I too added a little finely grated parm and finely chopped rosemary to the dough. And on top. This is hands down the best I’ve had anywhere. Thank you, going to make this every week!! So so easy too!!

  49. I made this when you originally posted it, I stumbled on the recipe, and I came back to it this past weekend! It was so good! Even better than I remembered it being— thanks for sharing!

  50. Was just wondering what the conversion was from ounces to mls for the yeast?