I fell in love with this Rosemary Focaccia Bread recipe. Using simple ingredients like all-purpose flour, fresh rosemary, and olive oil, I crafted a delicious, aromatic side from scratch. The blend of warm water, sugar, active dry yeast, and flaky sea salt creates a unique texture. Among Bread Recipes Italian, this one truly shines.

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I’ve always been drawn to recipes that are both simple and bursting with flavor so when i came across this Rosemary Focaccia Bread recipe i knew it had to be in my rotation. I mix together 4 cups of all-purpose flour with 1 1/2 cups of warm water (around 100°F) and add a bit of active dry yeast, sugar and salt to get the dough really started.

Then i stir in 3 tablespoons of olive oil and 2 tablespoons of roughly chopped fresh rosemary leaves to make sure every bite has that signature herb aroma. After letting it rise i drizzle more olive oil on top and finish it off with flaky sea salt, making it a perfect companion for any dinner.

This bread fits right in with italian digs and even works well in those chicken healthy or bbq spreads i sometimes whip up. Enjoy trying it out and making it your own!

Why I Like this Recipe

I like this recipe because:

1. I love how simple it is to make even when I’m in a rush, and I can whip up a fresh batch without too many complications.
2. The aroma of rosemary mixed with olive oil fills my kitchen with such a comforting smell that always makes me smile.
3. I enjoy how versatile it is – I can serve it alongside a meal or even freeze it for later, so nothing goes to waste.
4. The crunchy salty top with flaky sea salt adds a nice kick that makes every bite interesting and satisfying.

This rosemary focaccia is one of my absolute go-to breads. Its super easy to prepare, and the combination of fresh rosemary, a generous drizzle of olive oil, and a sprinkle of flaky sea salt gives it a burst of flavor that is just amazing. I usually use it as a side with dinner, and sometimes I even make extra so I can freeze it for another day. It turns out golden brown every time and brings a little bit of Italian charm right to my dining table.

Ingredients

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All-purpose flour is high in carbs and gives structure though it lacks fiber.
Warm water activates yeast making the dough rise for soft focaccia.
Active yeast makes the dough airy and light by releasing carbon dioxide.
Olive oil adds moisture and a fruity richness enhancing the overall flavour.
Fresh rosemary leaves bring a warm, fragrant boost to the savoury bread.
Flaky sea salt gives a crunchy, briny burst as a finishing touch.
Sugar offers a hint of sweetness balancing the savory ingredients.
Salt boosts taste and strengthens gluten for that perfect texture.

Ingredient Quantities

4 cups all-purpose flour

1 1/2 cups warm water (around 100°F)

2 1/4 teaspoons active dry yeast

1 teaspoon sugar

1 1/2 teaspoons salt

3 tablespoons olive oil (plus extra for drizzling)

2 tablespoons fresh rosemary leaves, roughly chopped

Flaky sea salt for topping

How to Make this

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1. In a small bowl, mix the 1 1/2 cups of warm water (around 100°F) with the 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar. Let it sat for about 5-10 minutes till it looks foamy.

2. In a big bowl, stir together 4 cups of all-purpose flour and 1 1/2 teaspoons of salt.

3. Pour your yeast mixture and 3 tablespoons of olive oil into the big bowl with flour. Use a spoon or your hands to mix until a rough dough forms.

4. Flour a surface lightly and knead the dough for about 8-10 minutes till it becomes smooth. It might be a little sticky at first so add a bit more flour if you need to.

5. Put the kneaded dough back into a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for around 1 hour until it doubles in size.

6. Once the dough is risen, punch it down gently and transfer it onto an oiled baking sheet.

7. Push the dough out to fit the pan, then drizzle a little extra olive oil over the top.

8. Sprinkle the roughly chopped 2 tablespoons fresh rosemary leaves evenly over the dough and then add the flaky sea salt all around.

9. Let the dough rest on the pan for another 20-30 minutes so it’ll puff up a bit more as the oven preheats to 425°F.

10. Bake for 20-25 minutes until it turns a beautiful golden brown. Allow it to cool a few minutes before serving. Enjoy your rosemary focaccia bread!

Equipment Needed

1. A small bowl for mixing the warm water, yeast, and sugar
2. A large bowl to combine the flour with salt
3. Measuring cups and spoons for precise ingredient measurement
4. A spoon or spatula for stirring the dough mixture
5. A clean, floured surface like a countertop or cutting board for kneading the dough
6. A towel to cover the dough while it rises
7. A baking sheet to shape the dough and bake it in the oven
8. An oven preheated to 425°F for baking the focaccia bread

FAQ

Q: What should the water temperature be?

A: You need warm water, around 100°F, to help the yeast get active. Using water thats too hot or too cold can mess up the rise.

Q: Can i substitute dried rosemary for the fresh ones?

A: Yeah, you can but remember that dried herbs are more potent. Use about half the amount or adjust to your taste.

Q: How long does the dough need to rise?

A: It usually takes about 1 to 2 hours for the dough to double in size, but sometimes it can take longer if your room is a bit chilly.

Q: Is it possible to make the focaccia ahead of time?

A: For sure. You can let the dough rest overnight in the fridge. Just bring it back to room temperature before baking.

Q: How can i store any leftover focaccia?

A: Keep any leftovers in an airtight container at room temperature. If you want it warm, reheat it in a preheated oven for a few minutes.

Rosemary Focaccia Bread Recipe Substitutions and Variations

All-purpose flour: Instead of all-purpose flour, you can use bread flour for a bit more chew or even mix in some whole wheat flour for a nuttier flavor.
Active dry yeast: If you dont have active dry yeast handy, go for instant yeast instead but use about 25% less because it’s more potent.
Sugar: In place of sugar, you can try a bit of honey since its natural and sweeter. Just reduce the liquid a bit in the recipe if you do so.
Olive oil: If you are out of olive oil, a neutral oil like canola or vegetable oil can work as a substitute though it might slightly change the flavor.
Fresh rosemary: No fresh rosemary? No worries, you can use dried rosemary instead, but use around one third of the amount since dried herbs pack more flavor.

Pro Tips

1. Make sure your water isnt too hot or too cold when mixing it with the yeast because if it’s off, the yeast might not foam up and that can mess up the whole rise.
2. When you’re kneading, try to add just a bit more flour if it feels too sticky; but be careful not to overdo it or your focaccia might turn out too dense.
3. Letting your dough rest on the pan before baking is key so a little extra puff develops; skipping that step might result in a flatter bread.
4. Drizzling extra olive oil on the dough top not only makes it taste richer but also helps get that crispy outer layer that everybody loves.

Rosemary Focaccia Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A small bowl for mixing the warm water, yeast, and sugar
2. A large bowl to combine the flour with salt
3. Measuring cups and spoons for precise ingredient measurement
4. A spoon or spatula for stirring the dough mixture
5. A clean, floured surface like a countertop or cutting board for kneading the dough
6. A towel to cover the dough while it rises
7. A baking sheet to shape the dough and bake it in the oven
8. An oven preheated to 425°F for baking the focaccia bread

Ingredients

4 cups all-purpose flour
1 1/2 cups warm water (around 100°F)
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 1/2 teaspoons salt
3 tablespoons olive oil (plus extra for drizzling)
2 tablespoons fresh rosemary leaves, roughly chopped
Flaky sea salt for topping

Directions

In a small bowl, mix the 1 1/2 cups of warm water (around 100°F) with the 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar. Let it sat for about 5-10 minutes till it looks foamy.
In a big bowl, stir together 4 cups of all-purpose flour and 1 1/2 teaspoons of salt.
Pour your yeast mixture and 3 tablespoons of olive oil into the big bowl with flour. Use a spoon or your hands to mix until a rough dough forms.
Flour a surface lightly and knead the dough for about 8-10 minutes till it becomes smooth. It might be a little sticky at first so add a bit more flour if you need to.
Put the kneaded dough back into a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for around 1 hour until it doubles in size.
Once the dough is risen, punch it down gently and transfer it onto an oiled baking sheet.
Push the dough out to fit the pan, then drizzle a little extra olive oil over the top.
Sprinkle the roughly chopped 2 tablespoons fresh rosemary leaves evenly over the dough and then add the flaky sea salt all around.
Let the dough rest on the pan for another 20-30 minutes so it'll puff up a bit more as the oven preheats to 425°F.
Bake for 20-25 minutes until it turns a beautiful golden brown. Allow it to cool a few minutes before serving. Enjoy your rosemary focaccia bread!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.