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


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.


  • 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 teaspoons flaky sea salt, plus extra for sprinkling*
  • 2 sprigs fresh rosemary


  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.


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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Recipe rating

559 comments on “Rosemary Focaccia Bread”

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  1. I’ve made this kneading by hand several times and it is always superb!
    One question: Can this be “kneaded” in the Cuisinart? I’ve started making pizza dough that way and it comes out fine, but not sure about focaccia. Has anyone tried it?

    • I made this today, and it was my first ever attempt at making homemade bread. My family loved it!! A couple of changes on my attempt, I used all purpose flour (it’s what I had), I added romano/Parmesan and dried Rosemary to the dough. Lastly, I used a cast iron skillet that I heated with olive oil till it was nice and hot. After the second rise, I put the dough right into the skillet, and used the end of a wooden spoon to poke the holes in the top and added the olive oil. I topped with sliced tomatoes, a bit more Rosemary and more Parmesan. The loaf was thick because of the skillet, so I ended cooking an extra 4 to 5 minutes. This was a brilliant recipe. Easy, pretty quick compared to other bread recipes, and deliciousness!! Thank you!

    • Made by hand. Simple and delicious! Followed to a T. I added bits of flour while kneeding, as it got a bit sticky. I must say, the additional drizzle of olive oil after baking is essential if you’re looking for softer crustage; another sprinkling of sea salt flakes over that, and you have yourself some delicious focaccia. I was very pleased with this recipe.

    • Hello Roberta! I’ve made the recipe a few times and Ive always kneeled it in my KitchenAid mixer. It always turns out beautifully so I would say that you’re safe to try it on your end :)

  2. I have made this 2 times now and it is wonderful. Friends have given it rave reviews. I used a hint from another recipe and in the cold weather I turn my oven on to 150 degrees and shut it off as I put the dough in for the first rise. I leave the oven door ajar. After 30 minutes I shut the oven door and leave the dough in for another 30 minutes.

  3. I made foccacia using another recipe before, and it was delicious. This foccacia didnt quite measure up. I think a lot of it has to do with the weather, as it is a bit chilly where I am, but I suggest that when it is colder outside, you use a bit less flour. Mine was just a little dense and too hard on the outside. It wasn’t as moist as it should have been, but it was stil pretty good.

  4. Mix some water in with the olive oil used to pour on the ‘finger holes’. This keeps that area of dough undercooking to contrast that delicate texture with the crispy top and chewy bits inside.

    Water + EVOO = focaccia

  5. Just made this today and it was sooooo good!! Fluffy and just perfection. I do agree that I needed a lot more flour than recommended but I just added and kneaded it in until I felt the dough was no longer sticky. And be VERY generous while topping it w olive oil as it beautifully soaks it all up 🤤 will be making this many times to come!

  6. Used this recipe to make 2 deep dish pizzas. Can you say WOW!

  7. Perfect as presented! Favorited and will make again.

  8. This is the only focaccia recipe I use and it’s so easy and more versatile than you might think. I even use it to make a thick crust pizza, breadsticks, sandwiches, and I have even baked and froze this and it heated up wonderfully. I’m wondering if this can be baked in a large (13 inch) cast iron skillet. My concern would be the bread baking too fast or burning but at the correct temperature I assume it would work.

    • Yes it can be cooked in a cast iron. That’s the only way I use this recipe now! It’s my favorite!

  9. Bread was yummy but the dough did not rise for me at all and was more like flat bread. May have been do o human error, but I followed the recipe step by step.

    • Did you use brand new yeast from the store? If you used yeast that has been sitting around for a while, it could have been dead, and therefore will not rise.

    • Your yeast may have been old or the water was too hot when you poured the yeast in, killing it, so the dough did not rise

  10. So easy and so, so delicious! Thank you for this recipe!

  11. this stuff bussin

  12. I’m not sure if I’m missing something in this recipe but as far as I can tell it only calls for 1/3 of a cup of water which is much too little for this quantity of flour. I frantically added some water and I’m trying to get the right consistency. Did I miss the additional water somewhere on this webpage?

  13. This recipe was delicious. Turned out perfectly. Thank you for sharing.

  14. So delicious and easy! Will definitely make again.

  15. Mine came out extremely dry and dense. Would not serve this to anyone. Have made many other focaccia recipes that are far better and way more fluffy/airy.

  16. Thank you so much for this easy and delicious recipe. I upgraded my focaccia with black olives, arrabiata and fleur de sel. My kids loved and devoured it.

  17. We used this to make focaccia art! Delicious & beautiful 😊

  18. This was my first try and it came out great!! Will make again.

  19. Outstanding! This is the second time around replacing the rosemary with Brochette mix from McCormick. I added about a teaspoon in with the dough while mixing. For the second rise try sprinkling a little more, maybe a teaspoon on the top with the olive oil.

    I split the dough into two pieces before this second rise and for cooking in pie pans, just right thickness. Cooked until internal temp is about 200 degrees f that took 16 or 17 minutes.

    Try splitting the bread in half, loading it with Italian meats, EVOO, lettuce, roasted red peppers, and even the kitchen sink. What a meal!

  20. I have used this recipe multiple times over the last year and it has never failed me. Love how easy and quick it is – with consistently better results (in my opinion) than the longer, more complicated recipes from sites like Bon Appetit.

    • a question –
      I was planning on making this Foccacia this evening. So I went ahead and mixed the dough etc etc. Now I might not be able to bake it tonight- it’s already 6 hours since I’ve mixed the dough. The volume has doubled! Can I leave it in the refrigerator and bake it tomorrow?

    • Deepa, I do this frequently with bread doughs. After removing from the fridge, you roll it out, poke the holes, and let it do the second rise. It will take longer to rise since you’re having to let it get back to room temp and rising temp. Letting it rest overnight in the fridge can help develop some additional subtle flavors in the dough/bread.

  21. I added red pepper chili flakes, garlic, and dried rosemary to the dough and it was amazing! I will be making this recipe again!

  22. Turned out perfect and sooooo delicious!

  23. Delicious and easy! I will definitely make this again.

  24. no salt in the dough? I didn’t read thru all the comments to see if this was addressed. Please advise.

  25. Great recipe and I have used multiple times with great success!!

  26. Best focaccia recipe out there. I have made this several times and will to only use this recipe, simple and delicious.

  27. Beautifully soft and flavourful. Made it in my stand mixer and it was a huge winner. Best I’ve ever made.

  28. This is easy to make and is delicious.
    I would like to make 1/2 the recipe. How much yeast should I use? Can I just use the whole packet?

  29. Delicious, soft and light. This is now my go to focaccia recipe.

  30. Made this many times and it worked like a charm. However, the past few times it turned out thin and hard, I assume it’s because it failed to rise during the second proof. Is there a way to troubleshoot this? Thanks!

  31. This was a great, quick version of focaccia. My usual recipe takes a couple of days to make, which I had forgotten when I planned dinner the other night. I found this expedited recipe and it was a great substitute. Save yourself some steps and just let the dough rise in a bowl, then put in on the dish you’ll bake it on/in for the second rise…then just pop it in the oven! I mix olive oil, water, and salt and sprinkle that over the top of the bread before I put it in the oven.

  32. Easy to make and the rosemary/olive oil/salt top is good, but the actual bread is flavorless white bread. Not worth the time or calories.

  33. I’ve made this recipe before and loved it! I don’t know if my oven is off, but I cut back on cooking time by about ten minutes to make sure the crust isn’t too crunchy.
    I would like to make it for Easter, but won’t have time in the morning. If I want to wait to bake it, could I put the dough in the fridge after the second rise? And then bake in the morning? Thanks!

  34. Made this with Olives, Rosemary, Garlic and Cherry tomatoes and it was delish! Would highly recommend. I baked mine in a cast iron skillet at 400F for approximately 30mins.

  35. It tastes good but mine turned out more like pizza dough instead of foccacia bread.
    The amount of water wasn’t enough so i added a bit more and it still wasn’t sticky as in other recipes.

  36. This bread brought me and my partner such joy in a stressful time. So soft, warm, love the olive oil and salt. On accident, my fennel and sesame spices mixed a whole bunch. Used these spices instead because i don’t have rosemary. a bit of the sesame and fennel mix in the dough and on top before baking. Absolutely wonderful! I also baked it in a toaster oven and it tastes and feels awesome. Thank you so much for sharing your recipe.

  37. Love this recipe! I have made it on many occasions and it always turns out amazing and is so easy to make!! My go to recipe whenever I am wanting a nice loaf of focaccia bread!!

  38. This was easy and forgiving. I didn’t have olive oil, sea salt or fresh herbs. I used Canola oil, pickling salt, and a dry Italian spice mix. I kneaded the dough by hand and it only took a few minutes. I put sliced olives, red onions and grated parmesan on top. Put it in a 10″ cheesecake pan and baked it for longer, 30 minutes total. Absolutely delicious!

  39. I tried but when time to move to baking sheet it stuck and I had to re-roll it out. It never really rose in the oven and was too dense.

  40. My favorite focaccia bread recipe. It always turns out. Thank you for sharing.

    • I only have instant yeast, what changes should I make to the recipe? Is it a 1-for-1 substitution?

  41. Amazing recipe!! Just tried it and it turned out so perfect. So fluffy from the inside and a bit crunchy from the outside. Just as needed!
    Highly recommended.

  42. I’ve made this about 6 times since seeing this recipe. Every time, the bread has disappeared in as long as it takes to bake it. This time, something went wrong – all opinions would be appreciated! I followed the recipe, as I always do, no changes. It’s pouring here – did the moisture affect the dough? It was a tad sticky, but it didn’t seem to be completely off, so I let it go. It took longer than usual to brown on top – I ended up broiling for a couple of minutes. I was roasting eggplant on the rack below – did the moisture from that affect the dough? Final outcome – crumbly, biscuit-like. Still wonderful, not as pretty… just falling apart. It’s not terribly dry, but not my typical outcome. Thoughts??