If you’re after the ultimate cozy, fragrant homemade bread, Rosemary Focaccia Bread is about to become your new baking obsession. This golden, olive oil-rich loaf is bursting with savory flavor, covered in crisp sea salt, and flecked all over with aromatic rosemary. Each bite is a pillowy, chewy delight, perfect for soaking up soups or starring on a cheeseboard. Whether you’re a seasoned baker or a beginner looking for your first big bread win, this recipe brings bakery-quality results to your own kitchen and fills your home with the best smells imaginable.
Ingredients You’ll Need
The beauty of Rosemary Focaccia Bread lies in its simplicity. Each ingredient serves an essential role, from building gluten structure and rich flavor to adding that crave-worthy chewy crust. Gather these straightforward staples and get ready to let them shine.
- All-purpose flour: The backbone of your focaccia, offering structure and a tender crumb—bread flour also works if you prefer a chewier bite.
- Sugar: Just a touch, to help the yeast along and round out the flavor with a subtle sweetness.
- Active dry yeast: This brings your dough to life, creating those beautiful air pockets and fluffy texture.
- Kosher salt: Essential for balanced flavor, added in stages to keep the yeast active early on.
- Warm water (about 110°F): Make sure it’s just warm to the touch—not hot—to activate the yeast without killing it.
- Extra virgin olive oil: Key to focaccia’s rich taste and moist crumb; be generous, as this really makes the bread shine.
- Fresh rosemary leaves: The star herb, giving unmistakable fragrance and flavor that infuses every bite.
- Coarse sea salt: Adds a satisfying crunch and elevates every mouthful; don’t be afraid to sprinkle liberally.
How to Make Rosemary Focaccia Bread
Step 1: Make the Dough
Start by whisking together your flour, sugar, and yeast in a big bowl—this helps distribute the yeast and ensures an even rise. Stir in your warm water until you have a sticky, shaggy dough. A wooden spoon or spatula works best for this step. Once combined, cover the bowl tightly with plastic wrap and let the magic happen at room temperature. Give it 1 to 2 hours, and you’ll see the dough double in size, becoming pillowy and full of air bubbles.
Step 2: Enrich and Fold the Dough
Once your dough has risen, it’s time to add depth. Sprinkle in the kosher salt and pour in 1/4 cup of olive oil. Using a spatula or your hands (don’t be afraid to get a little messy!), gently fold the dough over itself a few times to incorporate. This extra step infuses the bread with olive oil richness and makes sure those salt crystals spread throughout for flavor in every bite.
Step 3: Prepare the Pan and Second Rise
Line your baking sheet or a 9×13-inch pan with parchment paper, then drizzle with more olive oil to prevent sticking and give the bottom crust extra flavor. Transfer your soft dough onto the pan—it’ll be a bit sticky, but that’s exactly what you want for light focaccia. Gently stretch it toward the edges, pressing lightly without deflating those precious bubbles. Cover again and let it puff up for another 30 to 45 minutes for a final airy rise.
Step 4: Dimple and Top
Now the fun part: dimple time! Preheat your oven to 425°F (220°C). Wet your fingertips in olive oil and press deep dimples all over the dough—this isn’t just for looks, but helps the olive oil pool, infusing every crater with flavor. Drizzle with yet more olive oil, scatter over the fresh rosemary leaves, and finish with a generous sprinkle of coarse sea salt.
Step 5: Bake and Enjoy
Slide your pan into the hot oven, and let the Rosemary Focaccia Bread bake for 20 to 25 minutes. You’re looking for a golden brown top and that signature crisp crust. Once it’s out, let it cool slightly—this helps set the crumb—then cut into warm, tempting squares. Your kitchen will smell absolutely divine, and the bread will taste like a true labor of love.
How to Serve Rosemary Focaccia Bread
Garnishes
Bringing out the best in Rosemary Focaccia Bread is all about garnish finesse. A drizzle of good olive oil just before serving deepens the flavor, while an extra pinch of fresh rosemary or flaky sea salt on top really draws out the aromatics. For a touch of spice, you could even sprinkle on some cracked black pepper or a few chili flakes—the options are endless.
Side Dishes
Rosemary Focaccia Bread is a total team player on the dinner table. Pair it with a hearty tomato soup, creamy potato leek soup, or classic minestrone for dunking. It’s a natural alongside Italian pastas, antipasto platters with marinated veggies and olives, or even with a fresh green salad dressed in lemony vinaigrette.
Creative Ways to Present
For parties, slice Rosemary Focaccia Bread into strips and serve with flavored olive oils or herbed butters for dipping. It also makes a dreamy base for sandwiches—just slice horizontally and stuff with mozzarella, roasted peppers, and arugula. Feeling creative? Cut it into little squares for elegant crostini topped with whipped ricotta, cherry tomatoes, or tapenade.
Make Ahead and Storage
Storing Leftovers
If you have extra Rosemary Focaccia Bread (lucky you!), keep it fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It’s best enjoyed within 2 days—you’ll find the crust softens over time, but the flavor is still fantastic.
Freezing
To freeze, let your Rosemary Focaccia Bread cool completely, then cut into serving portions. Wrap individually or layer between parchment, then place in a freezer-safe bag or container. It will keep well for up to 2 months and is ideal for spontaneous bread cravings.
Reheating
To refresh that perfect just-baked texture, warm your focaccia slices in a 350°F (175°C) oven for about 8–10 minutes. This revives the crust’s crunch and brings all the aromas back to life—almost as good as freshly baked!
FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary if you don’t have fresh, but use only about 2 teaspoons, as dried herbs are more potent. For the most vibrant flavor and aroma, fresh rosemary is definitely worth seeking out when possible.
What’s the best way to get those deep dimples in focaccia?
The key is to oil your fingertips generously and press straight down into the dough with a gentle firm motion, making sure not to press so hard that you tear through the dough. Those dimples help trap olive oil and toppings, creating the characteristic look and flavor of focaccia.
Can I make Rosemary Focaccia Bread ahead for a party?
Absolutely! You can bake a day ahead and reheat just before serving for maximum freshness and aroma. If you want to prep further in advance, freeze the bread in portions and reheat straight from frozen in the oven.
Why is my focaccia dense instead of airy?
Dough that’s under-proofed or overworked can turn out dense. Make sure to let the dough rise until it’s noticeably puffy and full of bubbles, and handle it gently during shaping to maintain that airy structure. Also, use bread flour for an extra-light texture if desired.
Does Rosemary Focaccia Bread work for vegan diets?
Yes, this recipe is naturally vegan! Just ensure your sugar is vegan-certified if you’re being strict. The richness comes entirely from olive oil, and there are no animal products involved.
Final Thoughts
Once you bake this Rosemary Focaccia Bread, you’ll be looking for any excuse to make it again. Whether you enjoy it on its own, as a hearty sandwich base, or as the highlight of your next gathering, you’ll fall for its irresistible combination of crisp edges, fluffy crumb, and herby aroma. Don’t just take my word for it—try it and see just how quickly it disappears from the table!
Print
Rosemary Focaccia Bread Recipe
- Total Time: 3 to 4 hours
- Yield: 1 pan (10-12 servings) 1x
- Diet: Vegetarian
Description
Indulge in the delightful aroma and taste of freshly baked Rosemary Focaccia Bread. This classic Italian bread is soft on the inside with a crispy crust and infused with the earthy flavor of rosemary. Perfect as a side dish or for enjoying on its own.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 teaspoons kosher salt
- 1 3/4 cups warm water (about 110°F)
Toppings:
- 1/4 cup extra virgin olive oil plus more for drizzling
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
- Mix the Dough: Combine flour, sugar, and yeast. Add water and mix into a sticky dough. Let rise.
- Add Seasonings: Incorporate kosher salt and olive oil into the risen dough.
- Prepare the Pan: Line a pan with parchment paper and oil it. Transfer and stretch the dough in the pan.
- Second Rise: Let the dough rise again in the pan.
- Preheat and Top: Preheat oven. Dimple the dough, drizzle with oil, add rosemary and sea salt.
- Bake: Bake until golden brown.
- Serve: Cool slightly, cut, and serve warm.
Notes
- Enhance with roasted garlic or olives.
- Best served fresh, can be reheated in the oven.
- Prep Time: 20 minutes (plus 2-3 hours rising)
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
