Focaccia Bread with Rosemary

Focaccia Bread with Rosemary is a classic Italian flatbread that is beloved around the world for its soft, airy crumb, crisp golden crust, and irresistible aroma of olive oil and fresh rosemary. This bread is rustic yet elegant, simple yet deeply flavorful. Originating from Italy, focaccia has long been a staple in Italian bakeries and homes, often enjoyed as a snack, side dish, or even a meal on its own.

What makes focaccia so special is its texture—pillowy inside with signature dimples on top that hold pools of olive oil and herbs. Baking focaccia at home is an incredibly rewarding experience. As it bakes, your kitchen fills with the comforting scent of rosemary and warm bread, making it almost impossible to wait for it to cool before slicing.

Why I Love This Recipe

I love this focaccia bread recipe because it’s simple, forgiving, and always impressive. Even beginner bakers can achieve bakery-style results with minimal effort. The dough is easy to work with, the ingredients are pantry staples, and the end result is a beautifully golden bread that tastes far more complex than the process suggests. Fresh rosemary and olive oil elevate this bread into something truly special.

Why This Is a Must-Try Dish

• Authentic Italian-style bread made at home
• Soft, fluffy interior with a crispy crust
• Requires simple, everyday ingredients
• Perfect for sandwiches, dipping, or serving with meals
• Fills your home with an amazing bakery aroma

Recipe Overview

Course: Bread / Side Dish
Cuisine: Italian
Preparation Time: 20 minutes (active)
Rising Time: 1 hour 30 minutes
Cooking Time: 20–25 minutes
Total Time: About 2 hours 15 minutes
Servings: 8 slices
Calories (approx.): 220 calories per slice

Ingredients

For the Dough

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ¼ cups warm water (not hot)
• ¼ cup extra-virgin olive oil (plus more for topping)
• 2 teaspoons salt
• 1 teaspoon sugar

For the Topping

• 2 tablespoons olive oil
• 2–3 tablespoons fresh rosemary, chopped
• Coarse sea salt, for sprinkling

Cooking Directions

Prepare a soft yeast dough, allow it to rise until doubled, shape it into a baking pan, dimple the surface, generously drizzle with olive oil, top with rosemary and salt, and bake until golden and fragrant.

Step-by-Step Preparation Method

Step 1: Activate the Yeast
In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

Step 2: Make the Dough
Add flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms.

Step 3: Knead the Dough
Knead by hand or mixer for 8–10 minutes until smooth and elastic.

Step 4: First Rise
Place dough in an oiled bowl, cover, and let rise for about 1 hour or until doubled in size.

Step 5: Shape the Focaccia
Transfer dough to a greased baking pan and gently stretch it to fit.

Step 6: Second Rise
Cover and let rise for another 30 minutes.

Step 7: Dimple and Top
Press fingers into the dough to create dimples. Drizzle olive oil, sprinkle rosemary and sea salt.

Step 8: Bake
Bake at 220°C (425°F) for 20–25 minutes until golden brown.

How to Serve

Serve focaccia warm or at room temperature. It’s perfect as:

• A side with soups and salads
• A dipping bread with olive oil and balsamic vinegar
• A base for sandwiches
• An appetizer cut into small squares

Recipe Tips

• Use good-quality olive oil for the best flavor
• Don’t skip the dimpling—it creates focaccia’s signature texture
• Fresh rosemary gives the best aroma, but dried works in a pinch
• Let bread cool slightly before slicing for clean cuts

Variations

Garlic Focaccia
Add minced garlic to the olive oil topping for bold flavor.

Cheese Focaccia
Sprinkle mozzarella, parmesan, or feta over the top before baking.

Olive & Tomato Focaccia
Top with sliced olives and cherry tomatoes for a Mediterranean twist.

Whole Wheat Focaccia
Replace half the flour with whole wheat flour for a heartier bread.

Onion Focaccia
Add caramelized onions for a sweet and savory variation.

Freezing and Storage

Storage:

• Store at room temperature in an airtight container for 2 days
• Refrigerate for up to 5 days

Freezing:

• Freeze baked focaccia wrapped tightly for up to 2 months
• Thaw at room temperature and reheat briefly before serving

Special Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Baking pan or sheet
• Clean kitchen towel or plastic wrap
• Oven

Conclusion

Focaccia Bread with Rosemary is a timeless Italian classic that proves homemade bread doesn’t have to be complicated. With its soft interior, crispy edges, and fragrant rosemary topping, this bread is comforting, versatile, and deeply satisfying. Whether you’re baking for family, guests, or yourself, this focaccia recipe delivers bakery-quality results every single time.