Homemade Rosemary Focaccia

 Rosemary Focaccia has a crispy crust and chewy center with delicious olive oil and rosemary flavor in every bite. Enjoy this easy-to-make, fresh-baked, homemade bread along of side pastas, soups, salads, and so much more. It’s the perfect accompaniment to all of your favorite comfort food meals.

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From my very first bite of fresh, homemade focaccia, I was hooked. That’s really no surprise. I pretty much love all bread (even if it doesn’t love me back), but there’s something about the rosemary, salt, and chewiness of focaccia that makes it my favorite of all.

I don’t remember where or when I had it first. Growing up in an Italian family, I’m sure it had to be at a family get-together or restaurant outing.

I do, however, remember learning how to make focaccia myself for the first time, after I had moved out. I didn’t really enjoy cooking or baking until I was on my own.

The original recipe was lost long ago – it was probably a page torn out of a magazine – and so I had to start from scratch with this Rosemary Focaccia recipe. This has been my go-to recipe for years now, and by far the homemade bread that I make the most.

Why This Recipe Works

This recipe gives you bread with a crisp crust and chewy center, with the delicious flavor of olive oil and little bits of salt and rosemary in every bite.

The recipe is very easy but it does take time, since it’s a from-scratch bread recipe made with yeast. The dough needs to rise twice for an hour each time to allow the gluten to develop. This step it crucial to getting that perfectly chewy center. So plan on needing around 3 hours total to make this recipe – I promise it’s worth it.

You can use focaccia in many different ways. Serve it as it with Herbed Bread Dipping Oil, along side most pasta dishes and soups, use it as a pizza crust, or even replace your sandwich bread with it. It’s very versatile and will lend so much more flavor to your meals.

How To Make Rosemary Focaccia

Ingredients

• Bread flour will give your focaccia its signature chewy center, but all-purpose flour can be used.
• Use a good quality olive oil. This recipe uses a lot of olive oil, so you will want it to be high-quality for the best flavor.
• Fresh rosemary will give you the best flavored focaccia. Try not to substitute dry here, but if you must, be light-handed.

The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

The first step to making focaccia is to proof the yeast. This is where you combine warm water, yeast, and sugar and allow it to sit for 15 minutes until it’s foamy.

The ideal temperature to proof yeast is 110°F. If the water is too hot or too cold, it may not proof. Do not use yeast that hasn’t proofed properly or your bread won’t rise correctly.

Create!

As I mentioned above, making focaccia is easy but does require a few steps and some time. The full instructions are in the recipe card below, but here are the basics:

1. Combine the yeast mixture, flour, salt, and part of the olive oil in an electric mixer fitted with a dough hook.
2. Knead the dough with extra flour, as needed, until elastic, not sticky. It should bounce back when you poke it.
3. Place in a bowl, covered with a towel and allow to rise for 1 hour in a warm area (this is important).
4. Spread onto a large oil-coated baking sheet. Press your fingers into the top to make dimples, and drizzle on more olive oil.
5. Cover and allow to rise for another hour.
6. Bake approximately 20 minutes.
7. Brush with even more olive oil and sprinkled on rosemary and salt.

Present!

Slice and serve. Focaccia is best the day it’s made, but can be stored up to a couple of days, if needed.

Tips and Techniques

• Bread flour will give your focaccia its signature chewy center. All-purpose flour can be used, if needed.
• Use a good quality olive oil. This recipe uses a lot of olive oil, so you will want it to be high-quality for the best flavor.
• Fresh rosemary will give you the best flavor focaccia. Try not to substitute dry here, but if you must, be light-handed.
• Store leftovers, wrapped in plastic, at room temperature. Use within 2 days for best results.

FAQ’s

Why Is My Dough Not Rising?

There are many reasons that dough may not rise. The most common are:

• The room is not warm enough
• The yeast is dead
• The water is too hot or too cold

What Is The Best Flour For Making Foccacia?

Bread flour is best for making focaccia as it will give you a chewier texture. Regular all-purpose flour works great, as well, but the end result won’t be as chewy.

Can You Freeze Focaccia?

Yes, you can freeze focaccia dough after the first rise for up to 3 months. You can also freeze baked focaccia, tightly wrapped in plastic wrap, in the freezer for up to a month.

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Print

Homemade Rosemary Focaccia

Rosemary Focaccia has a crispy crust and chewy center, with delicious olive oil and rosemary flavor in every bite. Enjoy this easy-to-make, fresh-baked, homemade bread along side pastas, soups, salads, and so much more. It’s the perfect accompaniment to all of your favorite comfort food meals.

Course Appetizers, Side Dish

Cuisine Italian, Vegetarian

Prep Time 20 minutes

Cook Time 20 minutes

Resting Time 2 hours

Total Time 2 hours 40 minutes

Servings 20 slices

Calories 212kcal

Author Lauren Vavala

Ingredients

• 1 3/4 cups warm water (ideal temp is 110°F)
• 1 packet active dry yeast (or 2 1/4 teaspoons)
• 1 tablespoon granulated sugar
• 5 cups bread flour (all purpose can be used instead)
• 1 tablespoon kosher salt (plus more for topping)
• 1 cup extra virgin olive oil (divided)
• 2 sprigs fresh rosemary leaves

ShowHide

Instructions

• Add the warm water, active dry yeast, and sugar to a small bowl. Mix and let sit in a warm area for about 15 minutes until it gets foamy and bubbly.
  
• In the bowl of an electric mixer fitted with a dough hook, add the flour, salt, 1/2 cup of the olive oil, and the yeast mixture. Mix on low speed until blended. Remove from the mixer and knead on a lightly floured surface, adding more flour gradually, as needed until the dough is elastic and springs back when you poke it. Lightly coat the inside of the mixing bowl with oil, place the dough inside and cover with plastic wrap. Let sit in a warm place for 1 hour.
  
• Pour 1/4 cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet. Using your finger tips, push holes into the top of the dough, then brush the top with all put 1 tablespoon of the remaining 1/4 cup olive oil. Cover with plastic wrap and let sit another hour.
  
• Preheat oven to 425°F. Bake until the bread starts turning a light brown on top and gets crisp on the bottom, about 15-20 minutes.
  
• When the focaccia is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. Slice and serve.
  

Notes

Tips and Techniques

• Bread flour will give your focaccia its signature chewy center. All-purpose flour can be used, if needed.
• Use a good quality olive oil. This recipe uses a lot of olive oil, so you will want it to be high-quality for the best flavor.
• Fresh rosemary will give you the best flavored focaccia. Try not to substitute dry here, but if you must, be light-handed.
• Store leftovers, wrapped in plastic, at room temperature. Use within 2 days for best results.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 350mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg

This recipe was originally published on May 21, 2018. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s, and video in October 2020