If you are looking for a bread that perfectly balances a crispy crust with pillowy softness inside, the Rosemary Focaccia Bread Recipe is about to become your new favorite. This rustic Italian classic brings together fragrant fresh rosemary and flaky sea salt, all infused into an olive oil-rich dough that is inviting from the moment it comes out of the oven. The beauty of this recipe lies in its simplicity—just a handful of straightforward ingredients transform into a visually stunning and incredibly flavorful bread, perfect for any occasion. Whether you’re serving it as a snack, a side, or a base for sandwiches, this Rosemary Focaccia Bread Recipe will surely warm your heart and your table.
Ingredients You’ll Need
This Rosemary Focaccia Bread Recipe comes together with a few essential ingredients that play key roles in the final taste and texture. Each component is simple but carefully selected to create that perfect balance between chewy interior, crispy edges, and rich herbal aroma.
- Warm water (1 1/3 cups): Activates the yeast and helps create the soft, airy dough texture.
- Sugar or honey (2 teaspoons): Feeds the yeast for a reliable rise and adds a subtle hint of sweetness.
- Active-dry yeast (1 packet): The crucial leavening agent that brings your bread to life.
- All-purpose flour (3 1/2 cups): Forms the structure of the bread, providing chewiness and body.
- Extra virgin olive oil (1/4 cup plus more for drizzling): Enhances moisture, adds richness, and contributes classic Mediterranean flavor.
- Flaky sea salt (2 teaspoons plus extra for finishing): Adds bursts of salty crunch and elevates all the flavors.
- Fresh rosemary sprigs (2): The star herb bringing aromatic, piney notes in every bite.
How to Make Rosemary Focaccia Bread Recipe
Step 1: Proof the Yeast
Start by mixing warm water with sugar or honey in your stand mixer bowl fitted with a dough hook, if you have one. Then sprinkle the active-dry yeast over the surface. Giving it a little stir helps it combine, and waiting 5 to 10 minutes lets the yeast bloom into a foamy layer. This proofing confirms the yeast is active and sets the stage for a beautifully risen focaccia.
Step 2: Mix and Knead the Dough
Once your yeast mixture is bubbly and ready, set the mixer to low speed and start adding your flour, olive oil, and sea salt gradually. After everything is combined, increase the speed slightly to medium-low and let it knead for about 5 minutes. You’ll want a dough that is elastic and pulls away from the sides of the bowl—if it feels too sticky, add a little more flour during mixing. This kneading develops the gluten network that gives focaccia its signature chewy crumb.
Step 3: First Rise
Lightly oil a clean bowl and transfer your dough ball into it. Cover with a damp towel and find a cozy warm spot like a sunny windowsill for the dough to rest. It should rise and nearly double in size within 45 to 60 minutes. This step is key because it lets the flavors develop while creating the airy structure that makes focaccia so irresistible.
Step 4: Shape and Second Rise
After the first rise, turn your dough out onto a floured surface and roll or stretch it into a large circle or rectangle about a half inch thick. Cover again with a damp towel and allow it to rest and rise another 20 minutes. This second rise helps the dough relax and gain that authentic puffy focaccia texture.
Step 5: Prepare and Top the Dough
Preheat your oven to 400°F. Transfer the dough to a parchment-lined baking sheet or a 9 x 13-inch pan. Now here comes the fun part: use your fingers to press deep dimples all over the dough, pushing down until you can feel the bottom. This classic technique traps little pools of olive oil and toppings later. Drizzle generously with olive oil, sprinkle fresh rosemary needles and flaky sea salt evenly over the surface to create that gorgeous, fragrant crust.
Step 6: Bake to Golden Perfection
Pop your dough into the oven and bake for around 20 minutes. The focaccia should turn a lovely golden brown and feel firm to the touch. You’ll want the outside to have a slight crisp, while the inside remains soft and fluffy—pure perfection.
Step 7: Serve Warm
Remove your focaccia from the oven and consider drizzling a little extra olive oil over the top for added richness. Slice it into squares or strips and serve it warm to really taste that fresh rosemary infused flavor and the tender crumb. This is the moment to gather friends or family and share something truly special.
How to Serve Rosemary Focaccia Bread Recipe
Garnishes
Fresh rosemary is essential for aroma, but you can also garnish your focaccia with thinly sliced garlic, cherry tomatoes tucked into the dough before baking, or even a sprinkle of grated Parmesan for extra decadence. A drizzle of balsamic glaze after baking also adds a sweet tangy contrast to the herbal notes.
Side Dishes
This Rosemary Focaccia Bread Recipe pairs beautifully with almost any meal. Serve it alongside a hearty soup, a colorful salad, or a platter of cured meats and cheeses for a Mediterranean-inspired spread. It also makes a fabulous accompaniment to pasta dishes or grilled vegetables, soaking up sauces perfectly.
Creative Ways to Present
Transform focaccia into a stunning appetizer by slicing it thinly and topping with dollops of whipped ricotta and roasted cherry tomatoes. You could also use it as a base for personalized sandwiches or bruschetta, adding layers of fresh mozzarella, prosciutto, and basil. The rustic look and herbaceous fragrance always impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover focaccia bread in an airtight container or wrapped tightly in plastic wrap at room temperature. It will stay fresh and tender for up to two days, making it ideal for quick snacks or last-minute additions to meals.
Freezing
If you want to keep your Rosemary Focaccia Bread Recipe longer, freezing is a great option. Wrap the cooled bread tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to three months without losing its texture or flavor.
Reheating
To enjoy your focaccia as close to freshly baked as possible, reheat slices in a preheated oven at 350°F for about 10 minutes. This refreshes the crust’s crispness while warming the interior. Avoid microwaving if you want to preserve that signature texture.
FAQs
Can I use dried rosemary instead of fresh?
You can use dried rosemary, but fresh rosemary needles offer a brighter, more vibrant flavor and look more appealing on top. If using dried, sprinkle less as it’s more concentrated.
What if I don’t have a stand mixer?
No worries! This Rosemary Focaccia Bread Recipe can absolutely be mixed and kneaded by hand. Just stir the ingredients until combined, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
Why does the focaccia have big dimples?
Those dimples aren’t just decorative—they trap olive oil and toppings, creating bursts of flavor and that classic focaccia texture contrasts between soft and crispy areas.
How do I know when the focaccia is done baking?
The focaccia should develop a golden brown crust and sound hollow when tapped. It will also feel firm yet slightly springy when pressed with a finger.
Can I add other herbs or toppings?
Definitely! While this Rosemary Focaccia Bread Recipe highlights rosemary beautifully, feel free to experiment with thyme, oregano, olives, sun-dried tomatoes, or caramelized onions to suit your taste.
Final Thoughts
There really is something magical about making homemade bread, and this Rosemary Focaccia Bread Recipe captures that spirit perfectly. Its inviting aroma, rustic appearance, and comforting taste make it a winner any time of day. I warmly encourage you to give it a try—you’ll find it not only delicious but also a joyful baking experience worth sharing with everyone you love.
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Rosemary Focaccia Bread Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Description
This Rosemary Focaccia Bread recipe yields a beautifully airy, golden flatbread with a crispy crust and fragrant rosemary flavor. Perfect as a side to soups, salads, or for sandwiches, this homemade focaccia is easy to make using simple ingredients and a stand mixer to knead the dough. The bread is double-risen for a light texture and finished with flaky sea salt and fresh rosemary for that signature taste.
Ingredients
Liquid Mixture
- 1 1/3 cups warm water (about 110°F)
- 2 teaspoons sugar or honey
Dough
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling and greasing
- 2 teaspoons flaky sea salt, plus extra for sprinkling
Topping
- 2 sprigs fresh rosemary (needles removed and chopped)
Instructions
- Proof the yeast: Add warm water (about 110°F) and sugar to the bowl of a stand mixer fitted with the dough hook. Stir to combine. Sprinkle the yeast on top, then gently stir to mix it in. Let it sit for 5-10 minutes until the yeast becomes foamy, indicating it’s active.
- Knead the dough: Set the mixer to low speed and gradually add flour, olive oil, and salt. Increase to medium-low speed and knead for 5 minutes. If the dough is too sticky and doesn’t pull away from the bowl sides, add an extra 1/4 cup flour during mixing.
- First dough rise: Remove the dough and shape into a ball. Grease the mixing bowl with olive oil or cooking spray and place the dough ball inside. Cover with a damp towel and set in a warm place (like near a sunny window) to rise for 45-60 minutes until nearly doubled in size.
- Second dough rise: Turn dough onto a floured surface and roll out into a large circle or rectangle about 1/2-inch thick. Cover again with a damp towel and let it rise for another 20 minutes.
- Prepare for baking: Preheat oven to 400°F. Transfer the dough to a parchment-lined baking sheet or a 9×13 inch baking dish. Use your fingers to poke deep dimples all over the dough surface, pressing down to the baking sheet.
- Add toppings: Drizzle 1-2 tablespoons of olive oil evenly over the dough. Sprinkle with fresh rosemary needles and additional sea salt as desired.
- Bake: Bake the focaccia for 20 minutes until it turns lightly golden and is cooked through.
- Serve: Remove from oven and drizzle a little more olive oil over the top if desired. Slice warm and serve.
Notes
- You can knead the dough by hand if you don’t have a stand mixer; knead for 8-10 minutes until smooth and elastic.
- The water temperature is important for activating yeast; about 110°F is ideal.
- Use flaky sea salt for best texture and flavor when sprinkling on top.
- For an extra crispy crust, brush olive oil generously on the dough surface before baking.
- The depth of the dimples helps retain olive oil and gives focaccia its characteristic texture.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
