Focaccia Bread with Rosemary and Olive Oil a fluffy, golden, and deeply aromatic, this classic focaccia is infused with the richness of olive oil and the earthiness of rosemary. It's the kind of bread I love to bake when I want something comforting yet impressive. With its crisp exterior and airy, tender interior, it's perfect as a side for soups and pastas, used as a base for sandwiches, or simply served warm with more olive oil for dipping.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 packet (2 ¼ tsp) active dry yeast
1 ⅓ cups warm water (110°F)
¼ cup olive oil (plus more for drizzling)
2 teaspoons flaky sea salt
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Directions
I start by mixing warm water, sugar, and yeast in a small bowl. After 5 to 10 minutes, it gets foamy, which means it’s ready.
In a large bowl, I combine flour and salt, then pour in the yeast mixture and olive oil, stirring until a sticky dough forms.
I knead the dough on a floured surface for about 8 to 10 minutes until it becomes smooth and elastic.
Then I place the dough in an oiled bowl, cover it with a clean towel, and let it rise in a warm place for about an hour, or until it doubles in size.
I drizzle olive oil on a baking sheet or a 9x13 inch pan, then place the dough on it, gently pressing and stretching it to fit.
I cover the dough again and let it rise for another 30 minutes.
While that rises, I preheat the oven to 425°F (220°C).
Once it’s ready, I dimple the surface of the dough with my fingers, drizzle it generously with olive oil, and sprinkle flaky sea salt and rosemary on top.
I bake it for 20 to 25 minutes, until it’s golden brown and crispy around the edges.
After a short cool-down, it’s ready to slice and enjoy warm.
Servings and timing
Servings: 12 slices
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes
Calories per serving: 230 kcal
Variations
Sometimes I like to switch things up based on what I have on hand. Instead of rosemary, I’ll use thyme or a mix of Italian herbs. I’ve also added sliced olives, cherry tomatoes, or even caramelized onions to the top before baking. For a cheesy twist, I sprinkle a bit of grated Parmesan right before it goes into the oven. And if I want a sweeter version, I’ll skip the rosemary and sea salt and instead top it with cinnamon sugar before baking.
Storage/Reheating
I store any leftover focaccia in an airtight container at room temperature for up to 2 days. If I want it to last longer, I wrap it and freeze it. When I’m ready to reheat, I either pop slices in a 350°F oven for about 5–7 minutes or warm them up in a skillet with a little olive oil to crisp the bottom again.
FAQs
How do I know when the dough has risen enough?
I usually look for it to double in size. If I gently press the dough and the indentation remains, it’s ready.
Can I make this focaccia ahead of time?
Yes, I often make the dough a day ahead and let it rise in the fridge overnight. It just needs to come to room temperature before baking.
What’s the best way to get that golden, crispy crust?
Generously drizzling olive oil before baking and using a hot oven (425°F) always gives me a crisp, golden finish.
Can I use instant yeast instead of active dry yeast?
Yes, I substitute it in equal amounts, and I usually skip the proofing step—just mix it right into the flour.
How do I keep focaccia from sticking to the pan?
I make sure to use a good amount of olive oil on the baking sheet or pan before pressing the dough in. This not only prevents sticking but also helps crisp the bottom.
Conclusion
This focaccia bread with rosemary and olive oil is one of those recipes I return to again and again. It’s simple, satisfying, and full of rustic charm. Whether I’m serving it with dinner, using it for sandwiches, or just snacking on a warm piece with olive oil, it never disappoints. With minimal ingredients and just a bit of time, I get to enjoy a freshly baked loaf that always feels like a little luxury.
📖 Recipe:
Focaccia Bread with Rosemary and Olive Oil
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Fluffy, golden focaccia infused with rosemary and olive oil. With a crisp crust and airy interior, it's a comforting and rustic bread perfect as a side, sandwich base, or for dipping.
Ingredients
4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 packet (2 ¼ tsp) active dry yeast
1 ⅓ cups warm water (110°F)
¼ cup olive oil (plus more for drizzling)
2 teaspoons flaky sea salt
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Drizzle olive oil on a baking sheet or 9x13 inch pan. Place the dough on the pan and gently press and stretch it to fit.
- Cover and let rise again for 30 minutes.
- Preheat oven to 425°F (220°C).
- Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with flaky sea salt and rosemary.
- Bake for 20–25 minutes until golden brown and crispy around the edges.
- Let cool slightly, slice, and serve warm.
Notes
Use fresh rosemary for a stronger herbal flavor, but dried works in a pinch.
Top with olives, tomatoes, or Parmesan for variations.
Store in an airtight container at room temperature for 2 days or freeze for longer storage.
Reheat in a 350°F oven for 5–7 minutes or in a skillet with olive oil to crisp the bottom.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
