Rosemary Focaccia Bread Recipe

I absolutely love making this Rosemary Focaccia Bread Recipe because it captures that perfect rustic charm while being incredibly simple to prepare. The combination of fresh rosemary with flaky sea salt and olive oil creates a flavor that feels cozy and indulgent, making it my go-to bread for sharing with friends or brightening up any meal. Every time I make it, the aroma alone fills my kitchen with warmth, and the golden, dimpled crust is just irresistible.

Why You’ll Love This Rosemary Focaccia Bread Recipe

From the very first time I baked this rosemary focaccia, I was hooked by the balance of flavors. The fresh rosemary adds a fragrant, woodsy note that pairs spectacularly with the crunchy flakes of sea salt and the rich, fruity olive oil brushed generously on top. The bread itself is airy and tender inside but has a satisfyingly crisp crust, which I find makes it perfect for everything from dipping in olive oil to stacking with sandwiches. The taste is comforting and elegant at the same time, so it never fails to impress.

What really makes this Rosemary Focaccia Bread Recipe stand out to me is how approachable it is. Even if you’re newer to baking, the step-by-step instructions and straightforward ingredients make it easy to pull off with confidence. Plus, it’s wonderfully versatile—you can serve it alongside a simple soup for a weeknight meal or bring it to a gathering as a charming appetizer. I always make sure to have this bread on hand for holidays or casual get-togethers because it feels special yet effortless, and that’s a rare combination!

Ingredients You’ll Need

The ingredients for this focaccia are delightfully simple, yet each one plays a crucial role in building the bread’s signature texture, flavor, and color. Together they create a beautifully golden and aromatic loaf that you’ll want to serve again and again.

• 1 1/3 cups warm water (about 110°F): The warm water activates the yeast, helping the dough rise perfectly and develop its tender crumb.
• 2 teaspoons sugar or honey: A touch of sweetness kickstarts the yeast and balances the savory flavors beautifully.
• 1 (0.25 ounce) package active-dry yeast: The key leavening agent that makes your focaccia light and airy.
• 3 1/2 cups all-purpose flour: Creates the structure of the bread and produces that fantastic chewy texture when baked.
• 1/4 cup extra virgin olive oil, plus more for drizzling: Adds richness and creates the signature crisp, golden crust.
• 2 teaspoons flaky sea salt, plus extra for sprinkling: Enhances the dough’s flavor and contributes to the irresistible crunch on top.
• 2 sprigs fresh rosemary: Infuses the bread with its distinct aroma and gives each bite a wonderful herbal punch.

Directions

Step 1: Start by proofing your yeast. Pour the warm water into the bowl of a stand mixer fitted with the dough attachment, add the sugar or honey, and stir to combine. Sprinkle the active-dry yeast over the water, then gently stir it in. Let the mixture sit for 5 to 10 minutes, or until it becomes foamy on the surface—this signals that the yeast is nicely activated.

Step 2: Next, begin kneading the dough. Set the mixer to low speed and gradually add the flour, olive oil, and sea salt. Once everything is incorporated, increase to medium-low speed and knead for about 5 minutes. The dough should be slightly sticky but should pull away from the bowl’s sides. If it feels too wet, I usually add an extra 1/4 cup of flour while mixing to get the texture just right.

Step 3: Once kneaded, shape the dough into a ball and grease a clean bowl with olive oil or cooking spray. Place the dough ball into the bowl, cover it with a damp towel, and let it rise in a warm spot—my favorite place is by a sunny window—for about 45 to 60 minutes, or until it has nearly doubled in size.

Step 4: After the first rise, turn out the dough onto a lightly floured surface. Roll or gently stretch it into a large circle or rectangle, about 1/2-inch thick. Cover it again with the damp towel and let it rest for another 20 minutes to develop more lightness and flavor.

Step 5: Preheat your oven to 400°F. Transfer the dough carefully onto a baking sheet lined with parchment paper or press it into a 9 x 13-inch baking dish. Using your fingertips, poke deep indentations all over the dough, pressing down firmly until you reach the baking sheet below—that’s what gives focaccia its signature texture.

Step 6: Drizzle one to two tablespoons of olive oil evenly over the dough, then sprinkle fresh rosemary needles and flaky sea salt on top. Don’t be shy with the rosemary—it really brings out the best flavors!

Step 7: Bake the focaccia for about 20 minutes, or until it turns a lovely golden brown and sounds hollow when tapped. Remove from the oven, optionally drizzle a touch more olive oil, and allow it to cool slightly before slicing. Serve it warm to enjoy that perfect balance of crisp crust and tender crumb.

Servings and Timing

This Rosemary Focaccia Bread Recipe yields approximately 8 to 12 servings, making it ideal for family meals or sharing with friends at parties. The prep time is around 75 minutes, which includes proofing and rising, while the actual bake time is a quick 20 minutes. Altogether, you’ll spend about 95 minutes from start to finish, with some passive waiting time that lets the dough develop beautifully without much effort on your part.

How to Serve This Rosemary Focaccia Bread Recipe

I love serving this rosemary focaccia warm, just out of the oven or at room temperature, as it really highlights the crispy edges and tender inside. It pairs beautifully with a variety of dishes—think rich pasta sauces, hearty soups like minestrone or tomato basil, and even alongside a cheese and charcuterie board. The bread’s herbal and salty notes balance exquisitely with creamy cheeses such as burrata or mozzarella.

For garnishing and presentation, I like to drizzle a little extra virgin olive oil over the focaccia just before serving and sprinkle a few fresh rosemary leaves to enhance the rustic look. You can cut it into squares for casual sharing or slice it into longer strips as a stylish side at dinner parties. When I host, I usually place it in a woven bread basket lined with a linen napkin to keep it warm and inviting.

As for beverages, this bread is a dream served with a crisp white wine such as a Sauvignon Blanc or a light red like a Pinot Noir. If you prefer something non-alcoholic, sparkling water with a squeeze of lemon or a rosemary-infused iced tea complements the flavors beautifully. This focaccia bread fits perfectly on occasions big and small—from weeknight dinners to festive holiday meals—making every bite feel like a little celebration.

Variations

One of the things I enjoy most about this Rosemary Focaccia Bread Recipe is how easy it is to customize. For a twist, I sometimes add sliced olives or sun-dried tomatoes into the dough before the first rise to introduce a deeper Mediterranean flair. If you want to experiment with the herb profile, swapping out rosemary for fresh thyme or oregano gives you a fresh taste experience while keeping the rustic vibe.

If you’re following a gluten-free or vegan diet, I’ve found that you can still enjoy focaccia by using a gluten-free all-purpose flour blend and making sure your yeast and other ingredients fit your dietary needs. Using a flax egg or a commercial egg replacer helps with binding if you want to add more moisture. The key is to be patient with the dough’s rising time since gluten-free flours behave a bit differently.

For cooking methods, while I mostly bake this in the oven, you can also try making smaller focaccia rounds on a grill for a smoky, toasted flavor that’s perfect for summer barbecues. Just be sure to use indirect heat and watch carefully to avoid burning. I also adore brushing the top with garlic-infused olive oil for an extra punch of flavor.

Storage and Reheating

Storing Leftovers

When I have leftover focaccia, I store it in an airtight container or wrap it tightly in plastic wrap to keep it fresh. At room temperature, it lasts well for up to 2 days, but I find it tastes best when eaten within that window so you don’t miss that perfectly crisp crust.

Freezing

If I want to save some for later, this focaccia bread freezes beautifully. I slice it into portions before freezing and place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. It stays good frozen for up to 3 months, which is great for planning ahead or enjoying homemade bread anytime you want.

Reheating

To reheat, I usually pop slices in a preheated oven at 350°F for about 5 to 10 minutes until warmed through and the crust crisps back up. Avoid the microwave if you can, as it tends to make the bread rubbery or soggy. Reheating in a toaster oven or on a skillet works wonderfully too, especially if you want to revive that fresh-baked texture and flavor.

FAQs

Can I make this Rosemary Focaccia Bread Recipe without a stand mixer?

Absolutely! You can mix and knead the dough by hand. Just combine your ingredients in a large bowl and knead on a floured surface for about 10 minutes until the dough is smooth and elastic. It takes a bit more effort but is totally doable and just as rewarding.

How do I know when the focaccia dough has risen enough?

The dough should double in size and feel puffy when gently pressed with a fingertip. If the indentation springs back slowly but not immediately, it’s ready for the next step. This usually takes around 45 to 60 minutes for the first rise, depending on the warmth of your kitchen.

Can I use dried rosemary instead of fresh?

While fresh rosemary gives the best flavor and aroma, you can substitute dried rosemary if that’s what you have. Use about one-third the amount of dried rosemary since it’s more concentrated. Sprinkle it on top before baking, but know the taste won’t be quite as vibrant or fragrant.

What is the best way to prevent my focaccia from being too dense?

Make sure your yeast is active and the dough rises fully—the key to a light, airy focaccia. Also, don’t add too much extra flour; a slightly sticky dough will yield a lighter texture. Gentle handling and proper proofing times make all the difference!

Can I add other toppings to this Rosemary Focaccia Bread Recipe?

Definitely! This recipe is incredibly versatile. Try toppings like caramelized onions, cherry tomatoes, olives, grated Parmesan, or even roasted garlic. Just add them after poking the dough before baking to ensure they meld into the bread beautifully.

Conclusion

I can’t recommend this Rosemary Focaccia Bread Recipe enough if you’re looking to create a homemade bread that’s bursting with flavor and perfect for every occasion. It’s one of those recipes that feels special but is genuinely simple to make, and the results will have everyone reaching for seconds. Give it a try—you’re going to love having this fragrant, golden focaccia right from your own oven!

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