Rosemary Focaccia has a crispy crust, chewy center, and a hint of salt and rosemary in every bite!
This post contains affiliate links. See our Disclosure Statement for more information.
From my very first bite of homemade focaccia, I was hooked. That’s really no surprise. I pretty much love all homemade bread, but there’s something about the rosemary, salt, and chewiness of focaccia that makes it my favorite of all!
I don’t remember where I had it first. Growing up in an Italian family, I’m sure it had to be at some family event. I’ve since learned that I’m not as Italian as I thought, but I still have a taste for the food, that’s for sure!
I do remember learning how to make focaccia all by myself for the first time, after I had moved out. I didn’t really get into cooking and baking until I had to. The first recipe that I followed was the best! I lost it long ago, and so once again, I had to figure out how to make my own Homemade Rosemary Focaccia Recipe. And, on top of that, try to make it as good as the recipe that I remembered from years ago.
Did I do it? I think so! The fact that my own child told me it was the best bread he ever had pretty much sealed the deal for me…even if he did pick all the rosemary off.
This recipe gives you bread with a crisp crust and chewy center, with little bits of salt and rosemary in every bite! The recipe does take time, since it’s a from scratch rosemary focaccia recipe, but it’s worth it!
Homemade Rosemary Focaccia
Prep!
Add the warm water, packet of active dry yeast, and sugar to a small bowl. Mix and let sit in a warm area for about 15 minutes to proof (get bubbly).
Create!
In a mixer bowl, add the flour, salt, 1/2 Cup of the olive oil, and the yeast mixture. Mix on low until well blended. Remove from the mixer and knead on a lightly floured surface until everything is well blended. If the dough is too dry, you can add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
Lightly coat the inside of the mixing bowl with oil, place the dough in it, 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 the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
Preheat oven to 425°F. Bake the dough until it starts turning a light brown on top and gets crisp on the bottom, about 15-20 minutes.
While the dough cooks, remove the rosemary leaves from the stems.
Present!
When the dough is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. Alternatively, you can add the salt and rosemary before baking.
Enjoy!
Love this Homemade Rosemary Focaccia Recipe? Follow us on Pinterest, Instagram, and Facebook for more!
Homemade Rosemary Focaccia
Ingredients
- 1 3/4 Cups water
- 1 packet active dry yeast
- 1 Tablespoon granulated sugar
- 5 Cups all purpose flour
- 1 Tablespoon kosher salt * plus more for topping
- 1 Cup extra virgin olive oil * divided
- 2 sprigs fresh rosemary
Instructions
- Add the warm water, packet of 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 a mixer bowl, 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 until everything is well blended. If the dough is too dry, you can add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
- Lightly coat the inside of the mixing bowl with oil, place the dough in it, 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 the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
- Preheat oven to 425°F. Bake the dough until starts turning a light brown on top and gets crisp on the bottom, about 15-20 minutes.
- While the dough cooks, remove the rosemary leaves from the stems.
- When the focaccia is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. You could also choose to add the salt and rosemary before baking.
Leslie says
July 20, 2018 at 6:56 pmAmazing! I have to try doing this gluten free. Hope it comes out looking as delicious as yours does.
Lauren says
July 23, 2018 at 9:43 amThanks Leslie! I have a gluten free focaccia HERE that I used as a pizza crust 🙂
Jessie says
July 20, 2018 at 5:41 pmThis looks AMAZING!! I love home made bread also, going to have to give this a try!
Lauren says
July 23, 2018 at 9:42 amHope you love it!!
Jaclyn Anne says
July 20, 2018 at 4:03 pmI literally LOVE focaccia! Thank you for sharing this tasty (and beautiful) rosemary focaccia recipe!
Lauren says
July 23, 2018 at 9:42 amThank you!!
Caroline says
July 20, 2018 at 3:40 pmI do love the flavor and texture of focaccia, especially with rosemary. Looks great.
Lauren says
July 23, 2018 at 9:41 amThanks Caroline 🙂
Beth says
July 20, 2018 at 3:39 pmOh that looks so amazing! I am a bread junkie as well but I’ve never made focaccia! Lol! Your son picked off the rosemary! One of mine would have totally done that a few years ago! (I’m hoping he wouldn’t still now at almost 18, Haha!)
Lauren says
July 23, 2018 at 9:41 amHaha! Thanks so much for stopping by, Beth 🙂