Rosemary Focaccia Bread

Name: Rosemary Focaccia Bread
Prep time: 10 min
Cook time: 20 min
Total time: 2 h
Yield: 8 servings
Ingredients: 4 cups all-purpose flour; 1 tablespoon Diamond Crystal kosher salt; 1 tablespoon instant yeast; 1 1/2 cups warm water (about 110°F); 1/4 cup extra virgin olive oil (plus more for drizzling); Fresh rosemary sprigs; Coarse sea salt for sprinkling

Highlighted under: Indulgent Baking Ideas

Honestly, homemade focaccia is way better than anything you can buy. There's something about that warm, stretchy dough topped with fresh rosemary that just hits differently. I've made this for friends, and they couldn’t believe I whipped it up in my kitchen. It’s surprisingly easy, and the aroma of baking bread is unbeatable. This recipe is pretty forgiving, so even if you're not a seasoned baker, you'll feel like a pro.

Created by

The Meals By Sophia Team

Last updated on 2026-06-04T10:10:18.849Z

When I first tried making focaccia, I was really intimidated. But the truth is, this dough is much easier to manage than it looks. I remember the first time I pulled a golden loaf out of the oven, the entire kitchen smelled amazing and my partner was really impressed. It's all about giving the dough enough time to rise, so just be patient as it does its thing.

I learned the hard way that using too much flour while kneading makes it tough. Stick to just enough to prevent sticking, and you'll be golden. And honestly, the rosemary just takes this to another level, especially when it's fresh!

What Makes This Stand Out

You can customize the toppings to whatever you have on hand
Super fun to make with kids, they love poking their fingers in the dough
It tastes amazing fresh, but also delicious toasted the next day

Choosing Your Ingredients

When it comes to focaccia, the quality of your ingredients really does matter. Opt for all-purpose flour that feels soft and light, this will make a difference in the dough's stretchiness. If you're feeling fancy, you could even try using bread flour for a chewier texture. And don’t skimp on the olive oil; a good extra virgin olive oil will add richness and flavor you’ll notice with every bite.

As for toppings, feel free to get creative. Fresh herbs are ideal, but if you have dried ones on hand, those can work too. Garlic, olives, or even some sautéed veggies can add a unique twist to your focaccia. Honestly, I’ve had success using whatever I have left in the fridge, so don’t stress about being too precise.

A Quick Note on Rosemary Focaccia Bread

This focaccia is all about texture: a soft, airy interior with a nice, crispy crust. If you follow the steps but feel like your dough is a bit sticky after kneading, that’s okay. It’ll end up working out as it rises. Just keep an eye on it so that it doesn’t stick too much to your hands or the counter while you're stretching it out on the baking sheet.

And let’s talk about those dimples! They aren’t just for looks; they’re crucial for holding the olive oil and seasonings. This is the part my kids love most, poking the dough and laughing as they make their little imprints. If you happen to forget the final rise, your focaccia will still turn out – just a little less fluffy.

Ingredients

You probably have most of these on hand!

For the Focaccia

4 cups all-purpose flour
1 tablespoon Diamond Crystal kosher salt
1 tablespoon instant yeast
1 1/2 cups warm water (about 110°F)
1/4 cup extra virgin olive oil (plus more for drizzling)
Fresh rosemary sprigs
Coarse sea salt for sprinkling

Simple and straightforward, right?

Instructions

Time to get your hands a little floury!

Mix the Dough

In a large bowl, combine the flour, yeast, and kosher salt. Make a well in the center and pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Don’t worry if it doesn’t seem perfect, it'll come together when you knead it.

Knead

Transfer the dough to a floured surface and knead for about 5 minutes. You want it to be smooth but be careful not to overdo it; under-kneading can work in your favor with focaccia. It should feel slightly tacky but not sticky.

First Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about an hour, or until it doubles in size. I usually do this in a slightly warm oven (just turn it on for a minute, then off again).

Shape the Dough

After the dough has risen, punch it down gently to release the air. Transfer it to a greased baking sheet and stretch it out to fit the pan. Don't stress about making it perfect; rustic is part of the charm.

Final Rise

Cover it with a cloth again and let it rise for another 30 minutes. Preheat your oven to 425°F during this time. Just a tip, I like to poke dimples in the dough with my fingers, which helps hold all the yummy olive oil and toppings.

Add Toppings

Drizzle more olive oil over the top, sprinkle with coarse sea salt, and press fresh rosemary sprigs into the dough. The more the merrier when it comes to romancing those herbs!

Bake

Bake the focaccia for about 20 minutes, or until it's golden brown. You'll know it’s ready when you tap the bottom and it sounds hollow. Let it cool for a few minutes before slicing.

Trust me, the smell will be irresistible!

Pro Tips

Feel free to swap out rosemary for other herbs like thyme or oregano.
Letting the dough rest overnight in the fridge adds even more flavor if you have the time.
Do not skip the olive oil drizzle; that's what gives it that signature focaccia taste.

What to Serve with Rosemary Focaccia Bread

This focaccia pairs beautifully with a variety of dips. I love serving it with a simple balsamic vinegar and olive oil mixture for dipping. It also holds its own as a side for soups or salads, bringing that extra touch to your meal. If you’re having friends over, cut it into squares and serve alongside a cheese platter or some charcuterie.

Don’t forget, leftover focaccia makes a fantastic sandwich base. It can be great for anything from a classic turkey sandwich to a caprese with fresh mozzarella and tomatoes. Just a quick warm-up in the oven will bring it back to life if it gets a little stale.

Make-Ahead Tips

If you want to prep ahead, you can make the dough a day earlier. Just cover it tightly and stick it in the fridge after the first rise. It’ll slow down the fermentation and you’ll get a deeper flavor when you bake it the next day. Just let it come to room temperature before shaping it.

Another tip is to freeze portions of the dough after the first rise. I find it really handy to pull out some dough whenever I feel like making fresh focaccia without having to mix it all again. Just remember that it’ll need at least a few hours in the fridge to thaw and then you can let it rise again before baking. Honestly, that day-old focaccia reheats well for a nice crunchy top, so you really can’t go wrong.

Questions About Recipes

→ Can I make this dough ahead of time?

Absolutely! If you're planning to bake later, just let the dough rise in the fridge overnight. Just bring it back to room temperature before baking.

→ What’s the best way to store leftovers?

I usually wrap any leftover focaccia in foil or put it in a zip-top bag. It tastes great reheated in the oven the next day.

→ Can I use whole wheat flour instead?

You can, but I wouldn't recommend it as a full replacement. A mix of whole wheat and all-purpose usually works better; otherwise, it can get too dense.