Golden, fluffy, and infused with fresh rosemary and olive oil, this rosemary focaccia is pure perfection! With its crisp edges, soft center, and irresistible herb aroma, it’s the kind of bread that disappears straight off the pan.
Why You’ll Be Baking This Again and Again
- The best flavor and texture: Crisp on the outside, soft and airy inside, and infused with fragrant rosemary and olive oil in every bite.
- Simple to make: With just a few pantry staples and minimal hands on time, you’ll have bakery quality focaccia fresh from your oven.
- Versatile: Perfect for dipping, sandwiches, pizza, or just tearing into while it’s warm! It’s so good with this olive oil bread dip!
Rosemary Focaccia Bread Ingredients
- Quality Olive Oil: Adds rich flavor and depth to the bread. Use a high quality extra virgin olive oil for the best taste.
- Flavor Profile: You can replace the rosemary with or add to almost any other spice or fresh herb you prefer.
- Fresh Rosemary: I suggest using freshly chopped rosemary, but you can also use dried rosemary.
- Rise Time: Proofing times depend on your kitchen’s temperature. Dough rises faster in warmth and slower in cooler temps. Use the timing as a guide and watch the dough instead of the clock.
How to Make Rosemary Focaccia
This rosemary focaccia recipe is easier to make than it looks. It’s perfect for pairing with soups, making sandwiches, or enjoying straight from the pan.
- Proof Yeast: In a small bowl, mix warm water, yeast, and sugar. Let it sit until the yeast becomes foamy, about 5 minutes
- Knead Dough: In a stand mixer, combine the yeast mixture, ¼ cup olive oil, 2 tablespoons rosemary, salt, pepper, and 2 cups flour. Mix on low, with a dough hook, while adding more flour ½ cup at a time. Mix until a soft, slightly tacky dough forms (about 3½ cups total). Knead 2 minutes on medium to develop gluten.
- Let Dough Rise: Remove the dough from the mixer and place it in a bowl oiled with olive oil. Cover with plastic wrap or a warm, damp towel. Let the dough sit until it has doubled in size, about an hour.
- Shape Dough and Rest: Remove the dough from the bowl and place it in a 9×13-inch pan that has been brushed with 2 tablespoons of olive oil. Stretch the dough as far as it will go on the pan without tearing. Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.
- Make Dimples: Use your fingers to create dimples on the surface of the dough. Make sure the dough is even in the pan. Brush the remaining 2 tablespoons of olive oil over the focaccia and let it rest for 15-20 minutes.
- Season and Bake: Uncover the focaccia, then sprinkle the remaining rosemary and some flaky sea salt on top of the dough. Bake in the oven at 400ºF for 25-30 minutes; your focaccia should be a rich golden brown color.
Alyssa’s Pro Tip
Oil Everything! Focaccia dough is sticky, so oil your hands, mixing bowl, and pan well. This prevents sticking and helps develop a golden, crisp crust.
Rosemary Focaccia
Golden, fluffy focaccia infused with olive oil and fresh rosemary. It’s easy to make, hard to mess up, and tastes incredible straight from the oven.
Servings 8 people
Calories 235kcal
Ingredients
- 1 ½ cups warm water
- 1 package active dry yeast
- 1 teaspoon granulated sugar
- ½ cup olive oil divided
- 3 tablespoons fresh chopped rosemary divided
- 2 teaspoons salt
- ½ teaspoon pepper
- 3-4 cups all-purpose flour
- coarse ground or flaky salt for garnish
Instructions
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In a small bowl mix warm water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes
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In the bowl of a stand mixer, fitted with the dough hook, mix your yeast mixture, ¼ cup olive oil, 2 tablespoons of rosemary, salt, pepper, and 2 cups of your flour. Begin mixing, adding additional flour (½ cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups). Once your dough has come together, mix for an additional 2 minutes on medium speed to help develop the gluten.
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Remove dough from mixer and place it in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water. Let the dough sit until it has doubled in size, about an hour.
-
Remove the dough from the bowl and place it in a 9×13-inch pan that has been brushed with 2 tablespoons of olive oil. Stretch the dough as far as it will go on the pan without tearing. Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.
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Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so. Brush the remaining 2 tablespoons of olive oil on top of the focaccia and let it rest an additional 15-20 minutes.
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Uncover the focaccia and sprinkle the remaining rosemary and some coarse-ground salt on top. Bake in the oven at 400 degrees Fahrenheit for 25-30 minutes; your focaccia should be a rich golden brown color.
Notes
Store At Room Temp:
Store the bread in plastic wrap or an airtight container on the counter for up to 3 days. Homemade bread doesn’t have preservatives, so if you won’t eat it within a week, freeze half for later.
Store the bread in plastic wrap or an airtight container on the counter for up to 3 days. Homemade bread doesn’t have preservatives, so if you won’t eat it within a week, freeze half for later.
Nutrition
Calories: 235kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 2mg
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