Rosemary Focaccia Bread
Bake the perfect Rosemary Focaccia Bread with this easy, step-by-step recipe! Fluffy inside, crisp outside, and topped with olive oil, flaky sea salt, and fragrant rosemary. Perfect for beginners and bread lovers alike.
Why You’ll Love This Rosemary Focaccia Bread
Few things can compete with the intoxicating smell of freshly baked bread filling your kitchen. Focaccia is one of those classic recipes that feels gourmet, yet it’s simple enough for home bakers at any skill level. The magic lies in its airy crumb, crisp golden edges, and irresistible olive oil richness.
What makes this rosemary focaccia bread so special is its versatility. Serve it warm alongside a pasta dinner, slice it open for sandwiches, or use it as the perfect base for dipping into olive oil and balsamic vinegar. It’s also endlessly customizable—think caramelized onions, olives, jalapeños, or even cheese melted right on top.
And here’s the best part: this recipe requires no fancy equipment and very little kneading. Just stretch, fold, and let time work its magic.
Ingredients Explained (and Why They Matter)
Let’s break down each ingredient so you understand why it’s there and how it affects the final bread.
Bread Flour (500g / 4 cups)
Bread flour has a higher protein content (12% or more) than all-purpose flour. This means stronger gluten development, which translates into better chew, structure, and height in your focaccia. If you substitute with all-purpose, your bread will still taste great, but it may be slightly less airy.
💡 Tip: Always weigh your flour for accuracy. Even small variations can affect hydration and texture.
Warm Water (390–420ml / 1.75 cups)
Hydration is crucial in focaccia. The slightly higher water content makes the dough sticky but ensures a soft, open crumb once baked. Starting with the lower amount and adding more if needed is key—different flours absorb water differently.
💡 Tip: Use warm (not hot) water, ideally around 105°F (40°C), to activate the yeast without killing it.
Extra Virgin Olive Oil (1 Tbsp in dough + for pan + drizzle)
Olive oil is the soul of focaccia. It gives the bread its signature golden crust, enhances flavor, and keeps the crumb moist. Don’t skimp here—use a good-quality extra virgin olive oil for best results.
💡 Tip: You’ll also coat your pan generously with oil, which creates that amazing crisp, almost fried bottom layer everyone loves in focaccia.
Instant Yeast (6g / 1.5 tsp)
Yeast is the leavening agent that makes the bread rise. Instant yeast is easy to work with since it doesn’t require proofing in water before use. It mixes directly into the dough, saving time.
Honey, Sugar, or Agave (5g / 1 tsp)
This small touch of sweetness feeds the yeast, helping it activate quickly. It doesn’t make the bread taste sweet but adds balance to the flavors.
Fine Sea Salt (10g / 2 tsp)
Salt strengthens gluten, regulates yeast activity, and enhances flavor. Without enough salt, your focaccia would taste flat.
💡 Tip: Don’t mix salt directly on top of yeast when first combining ingredients—it can kill yeast if concentrated.
Flaky Sea Salt (to finish)
This is your finishing touch. The coarse texture adds a burst of crunch and briny flavor in every bite. Maldon or Fleur de Sel work beautifully here.
Rosemary + Optional Toppings
Classic focaccia is topped with fresh rosemary, but you can get creative!
Rosemary: Earthy, piney, and fragrant—perfect with olive oil.
Olives: Briny pops of flavor.
Caramelized Onions: Sweet and savory contrast.
Jalapeños or Peppers: A little kick of spice.
Cheese: Parmesan or mozzarella for indulgence.
Step-by-Step Instructions
1. Activate the Yeast
Whisk together warm water, olive oil, and honey. Sprinkle in the yeast and let it sit for a couple of minutes until slightly foamy. This ensures your yeast is alive and active.
2. Mix the Dough
Stir in the flour and salt until no dry patches remain. The dough will be sticky—that’s a good sign. Cover and rest for 15 minutes.
3. Stretch and Fold
Instead of heavy kneading, focaccia uses the stretch-and-fold method to build gluten strength. Grab one side of the dough, stretch it up, and fold it over. Repeat around the bowl about 8 times. Cover and let it rest again for 15 minutes. Repeat once more.
4. Bulk Fermentation (First Proof)
Let the dough rise at room temperature for 1–1.5 hours, until doubled in size and puffy.
5. Prepare the Pan
Line a 9x13 metal tray with parchment and coat it generously with 3 Tbsp olive oil. This step guarantees that crisp, golden crust.
6. Second Proof
Gently transfer the dough to the oiled pan, folding it slightly as shown in tutorials (this adds structure). Cover and proof for another 1–1.5 hours. The dough should be jiggly and airy by the end.
7. Preheat Oven
Heat your oven to 220°C / 430°F with the rack on the lowest level. Baking low in the oven helps brown the bottom.
8. Dimple and Top
With oiled fingers, press deep dimples into the dough. Scatter fresh rosemary and any other toppings. Drizzle with more olive oil and sprinkle with flaky sea salt.
9. Bake
Bake for 18–24 minutes, until deeply golden and crisp.
10. Cool and Serve
Transfer the focaccia to a wire rack and let it cool for at least 15 minutes before slicing. This helps the crumb set and keeps it from becoming gummy.
Tips for Success
Use a metal pan, not glass. Metal heats more evenly and creates that signature crust.
Don’t rush the proof. Allowing the dough to rise properly ensures a light, airy texture.
Generously oil everything. Olive oil isn’t just for flavor—it prevents sticking and enhances crust.
Add toppings after dimpling. This ensures they embed nicely into the dough.
Store leftovers properly. Wrap in foil or place in an airtight container. Refresh in a hot oven for 5–10 minutes to restore crispness.
Serving Ideas
Slice warm and dip into olive oil + balsamic vinegar.
Pair with a hearty Italian soup or salad.
Use as a base for sandwiches or paninis.
Serve alongside charcuterie boards for gatherings.
Helpful Tools for Focaccia Baking
Digital kitchen scale – for accuracy.
Metal baking tray – for even crisping.
Parchment paper – prevents sticking.
Bench scraper – to handle sticky dough easily.
Why You’ll Enjoy This Dish
This focaccia bread is the ultimate mix of rustic and elegant. It looks impressive on the table but comes together with simple pantry ingredients. The process is hands-on enough to feel rewarding but not overly complicated. The end result? A bread with a crisp golden crust, tender interior, and flavors that transport you straight to an Italian bakery.
Whether you’re a seasoned baker or brand new to bread making, this recipe will leave you feeling accomplished. And once you’ve mastered the base, the topping variations are endless—meaning you’ll never get bored.
Rosemary Focaccia Bread
Bake the perfect Rosemary Focaccia Bread with this easy, step-by-step recipe! Fluffy inside, crisp outside, and topped with olive oil, flaky sea salt, and fragrant rosemary. Perfect for beginners and bread lovers alike.
Ingredients
- Bread Flour (500g / 4 cups)
- Warm Water (390–420ml / 1.75 cups)
- Extra Virgin Olive Oil (1 Tbsp in dough + for pan + drizzle)
- Instant Yeast (6g / 1.5 tsp)
- Honey, Sugar, or Agave (5g / 1 tsp)
- Fine Sea Salt (10g / 2 tsp)
- Flaky Sea Salt (to finish)
- Fresh Rosemary
Instructions
- Whisk together warm water, olive oil, and honey. Sprinkle in the yeast and let it sit for a couple of minutes until slightly foamy. This ensures your yeast is alive and active.
- Stir in the flour and salt until no dry patches remain. The dough will be sticky—that’s a good sign. Cover and rest for 15 minutes.
- Instead of heavy kneading, focaccia uses the stretch-and-fold method to build gluten strength. Grab one side of the dough, stretch it up, and fold it over. Repeat around the bowl about 8 times. Cover and let it rest again for 15 minutes. Repeat once more.
- Let the dough rise at room temperature for 1–1.5 hours, until doubled in size and puffy.
- Line a 9x13 metal tray with parchment and coat it generously with 3 Tbsp olive oil. This step guarantees that crisp, golden crust.
- Gently transfer the dough to the oiled pan, folding it slightly as shown in tutorials (this adds structure). Cover and proof for another 1–1.5 hours. The dough should be jiggly and airy by the end.
- Heat your oven to 220°C / 430°F with the rack on the lowest level. Baking low in the oven helps brown the bottom.
- With oiled fingers, press deep dimples into the dough. Scatter fresh rosemary and any other toppings. Drizzle with more olive oil and sprinkle with flaky sea salt.
- Bake for 18–24 minutes, until deeply golden and crisp.
- Transfer the focaccia to a wire rack and let it cool for at least 15 minutes before slicing. This helps the crumb set and keeps it from becoming gummy.
If you try this Rosemary Focaccia Bread recipe, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram with your golden loaves, and don’t forget to save this recipe to Pinterest so you can bake it again and again.
📌 Pin this recipe now so you never lose it!
Bake the perfect Rosemary Focaccia Bread with this easy, step-by-step recipe! Fluffy inside, crisp outside, and topped with olive oil, flaky sea salt, and fragrant rosemary. Perfect for beginners and bread lovers alike.