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If you’ve ever wondered how to create bakery-quality bread right in your kitchen, look no further than this delightful Homemade Rosemary Focaccia Recipe. This fragrant, golden focaccia is rich with the fresh herbal aroma of rosemary, perfectly crispy on the outside, and tender on the inside. Each bite carries the perfect balance of sea salt and olive oil, making it an irresistible treat for any occasion. It’s not just bread; it’s an experience, a little piece of Italian sunshine baked to perfection.

Homemade Rosemary Focaccia</system> Recipe – Recipe Image” class=”wp-image-15401″/></figure> <h2>Ingredients You’ll Need</h2> <p>Gathering simple, quality ingredients is the secret to nailing this recipe. Each one plays a crucial role—flour gives the bread structure, yeast makes it rise beautifully, rosemary adds that unmistakable earthy fragrance, and olive oil ensures a luscious, moist crumb and crisp crust.</p><div class='hb-ad-inpage'><div class='hb-ad-inner'><div class='hbagency_cls hbagency_space_238058' id='hbagency_space_238058_2'></div></div></div> <ul> <li><strong>2 1/2 teaspoons active dry yeast (1 envelope):</strong> This leavens the dough and helps it achieve that airy texture.</li> <li><strong>1/2 teaspoon granulated sugar:</strong> Feeds the yeast to kickstart the rising process.</li> <li><strong>1 cup warm water (95-105 degrees):</strong> The perfect temperature activates the yeast without killing it.</li> <li><strong>3 1/2 cups bread flour:</strong> Gives the focaccia its strong, chewy body.</li> <li><strong>2 teaspoons sea salt (plus 2 tsp. for sprinkling on top):</strong> Adds depth and balances flavor.</li> <li><strong>7 tablespoons extra virgin olive oil:</strong> Ensures moistness and flavor within the dough.</li> <li><strong>3/4 cup fresh rosemary sprigs:</strong> Infuses the focaccia with that classic piney herb flavor.</li> <li><strong>1/2 cup olive oil (for topping):</strong> Coats the top for crispness and richness.</li> <li><strong>1 teaspoon Italian seasoning:</strong> Enhances the herbal note in the topping.</li> <li><strong>1/4 teaspoon garlic powder:</strong> Introduces subtle warmth and aroma.</li> <li><strong>1/8 teaspoon sea salt (for topping mixture):</strong> Balances the seasoning of the topping.</li> </ul> <h2>How to Make Homemade Rosemary Focaccia Recipe</h2> <h3>Step 1: Prepare the Pan and Activate Yeast</h3> <p>Start by spraying a 10×15 inch cake pan with non-stick spray to ensure your bread doesn’t stick. In a large bowl, combine yeast, sugar, and warm water, then wait about 5 minutes until the mixture becomes foamy—this is your yeast waking up and ready to work. Stir in 3 tablespoons of olive oil for extra moisture and flavor.</p><div class='code-block code-block-2' style='margin: 8px 0; clear: both;'> <div class=

Step 2: Mix the Dough

Add the sea salt and half of the flour to the yeast mixture. Stir thoroughly, then gradually add the remaining flour until the dough is soft but not sticky. This balance is vital to achieving that perfect focaccia texture.

Step 3: Knead the Dough

Turn the dough onto a floured surface and knead for around 10 minutes until smooth and satiny. If you prefer, use a stand mixer with a dough hook to save time and effort. The kneading process develops gluten, giving your focaccia structure and chewiness.

Step 4: First Rise

Place the dough in an oiled bowl, turning it to coat all sides. Cover with a towel and let it rise in a warm spot until doubled in size—about 1½ hours. This rise is crucial for the light, airy crumb that makes focaccia so delightful.

Step 5: Shape and Second Rise

Roll the dough into a rectangle to match your pan size and gently press it into the corners. Cover with a damp towel and let it rise for about 45 minutes until it’s nearly doubled again.

Step 6: Create Dimples and Final Rise

Use your fingertips to press deep dimples all over the dough’s surface, pushing almost to the pan’s bottom to create those signature focaccia pockets. Cover it with the towel once more and let it rise for another 45 minutes. These dimples hold olive oil and rosemary, ensuring bursts of flavor in every bite.

Step 7: Prep for Baking

Preheat your oven to 425°F. After the final rise, nestle fresh rosemary sprigs into each dimple. Drizzle 4 tablespoons of olive oil evenly across the top, letting it soak into the pockets. Sprinkle with extra sea salt if you like a little crunch and extra seasoning.

Step 8: Bake to Golden Perfection

Place the pan in the oven and spray the oven’s sides and bottom with water—this steam helps develop the classic focaccia crust. After 5 minutes, spray again and continue baking for about 20 minutes until the focaccia is gloriously golden brown. Remove to a wire rack to cool before slicing and serving.

How to Serve Homemade Rosemary Focaccia Recipe

Homemade Rosemary Focaccia</system> Recipe – Recipe Image” class=”wp-image-15402″/></figure> <h3>Garnishes</h3> <p>Fresh rosemary is the standout garnish, but feel free to add a sprinkle of flaky sea salt or even a drizzle of balsamic glaze for a burst of tangy sweetness.</p> <h3>Side Dishes</h3> <p>This focaccia pairs beautifully with fresh salads, hearty soups like minestrone, or alongside a cheese and charcuterie board. It’s also incredible dipped in olive oil and a touch of aged balsamic vinegar.</p> <h3>Creative Ways to Present</h3> <p>Slice focaccia into strips for easy sharing, or cut into squares and serve as bruschetta with a variety of toppings like tomatoes, mozzarella, and basil. You can even use it as sandwich bread to elevate any filling.</p> <h2>Make Ahead and Storage</h2> <h3>Storing Leftovers</h3> <p>Wrap leftover focaccia tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh for about 2 days, perfect for enjoying on the go or as a quick snack.</p> <h3>Freezing</h3> <p>You can freeze focaccia by wrapping it tightly in plastic wrap and then foil. Thaw at room temperature when ready, which preserves freshness without sacrificing texture.</p> <h3>Reheating</h3> <p>Reheat focaccia in a preheated oven at 350°F for about 5–7 minutes to restore its crisp crust and warm, soft interior. Avoid using a microwave as it can make the bread soggy.</p> <h2>FAQs</h2> <h3>Can I use regular all-purpose flour instead of bread flour?</h3> <p>Yes, but bread flour is preferred because its higher protein content helps develop gluten, giving you that perfect chewy texture that focaccia is known for.</p> <h3>Do I need to use fresh rosemary?</h3> <p>Fresh rosemary delivers the best flavor and aroma, but if you only have dried rosemary, use about one-third the amount, and sprinkle it on top before baking.</p> <h3>Why do I need to spray water in the oven?</h3> <p>Spraying water creates steam inside the oven, which helps the focaccia develop a crisp, golden crust while keeping the inside soft and moist.</p> <h3>Can I make this dough in advance?</h3> <p>Absolutely! After the first rise, you can refrigerate the dough overnight. Just bring it back to room temperature, then proceed with shaping and the second rise.</p> <h3>How thick should the focaccia dough be before baking?</h3> <p>About 1/2 to 3/4 inch thick. Pushing your fingers in to create dimples will naturally spread it out to the perfect thickness while still leaving some height for a fluffy interior.</p> <h2>Final Thoughts</h2> <p>There’s something truly magical about pulling a warm pan of Homemade Rosemary Focaccia Recipe from the oven—the scent alone will make your kitchen feel like a cozy Italian bakery. This recipe isn’t just about making bread; it’s about creating a joyful experience to share with friends and family. I encourage you to try this recipe, savor each bite, and maybe even experiment with your own herby twists. Trust me, once you taste this focaccia, it’s going to become a beloved staple in your baking repertoire!</p> <a class=Print
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Homemade Rosemary Focaccia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: admin
  • Prep Time: 135 minutes
  • Cook Time: 25 minutes
  • Total Time: 160 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

This homemade focaccia recipe yields a deliciously soft, golden-brown Italian flatbread infused with fragrant rosemary and a perfect sea salt finish. With a tender crumb and crisp edges, this rosemary focaccia is ideal for sandwiches, dipping, or enjoying as a flavorful side dish.

Ingredients

Scale

Dough

  • 2 1/2 teaspoons active dry yeast (1 envelope)
  • 1/2 teaspoon granulated sugar
  • 1 cup water (warmed to 95–105 degrees F)
  • 3 1/2 cups bread flour
  • 2 teaspoons sea salt
  • 7 tablespoons extra virgin olive oil (divided)

Topping

  • 3/4 cup fresh rosemary sprigs
  • 1/2 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 2 teaspoons sea salt for sprinkling on top (optional)

Instructions

  1. Prepare the pan: Spray an approximately 10×15 inch cake pan with non-stick cooking spray to prevent sticking.
  2. Activate the yeast: In a large mixing bowl, combine yeast, sugar, and warm water. Let it sit until foamy, about 5 minutes. Then, stir in 3 tablespoons olive oil.
  3. Form the dough: Add 2 teaspoons salt and half of the flour, stirring until mixed. Continue adding flour gradually until a soft but not sticky dough forms.
  4. Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and satiny. Alternatively, use a mixer with a dough hook.
  5. First rise: Oil a large bowl and place the dough inside, turning once to coat in oil. Cover and let it rise in a warm place until doubled in size, about 1½ hours.
  6. Shape the dough: Roll dough into a rectangle to fit your prepared pan. Place dough in the pan and press into the corners with fingertips.
  7. Second rise: Cover with a damp towel and let rise for about 45 minutes until almost doubled in size.
  8. Create dimples: Use your fingertips to press deep dimples across the entire dough surface, almost reaching the pan.
  9. Third rise: Cover again with the damp towel and let the dough rise for another 45 minutes.
  10. Preheat oven: Set oven temperature to 425°F (220°C).
  11. Add toppings: Insert rosemary sprigs into each dimple. Drizzle 4 tablespoons olive oil evenly over the top allowing it to seep into the dimples. Sprinkle with extra sea salt if desired.
  12. Bake with steam: Place the pan in the oven and spray the sides and bottom of the oven with water to create steam, helping develop a crust.
  13. Mid-bake spray: After 5 minutes, spray the oven again with water, then continue baking for about 20 minutes until golden brown.
  14. Cool the focaccia: Remove the focaccia from the oven and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Warming the water to 95-105°F is critical for properly activating the yeast without killing it.
  • Using bread flour helps achieve a chewy texture typical of focaccia.
  • Creating deep dimples allows the olive oil and rosemary to infuse the bread with flavor.
  • Spraying water to create steam in the oven improves crust texture, making it crispier.
  • Focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen.
  • Feel free to experiment with toppings such as olives, cherry tomatoes, or caramelized onions.

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