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5 from 5 votes

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.
Prep Time20 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Appetizers, Side Dish
Cuisine: Italian, Vegetarian
Servings: 20 slices
Calories: 212kcal

Ingredients

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.
    Yeast proofing in a glass bowl over a white background with other ingredients around it
  • 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.
    Focaccia dough rising in a glass bowl with a towel and rosemary around it
  • 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.
    Focaccia dough spread out on a baking sheet with dimples and olive oil on it
  • 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.
    Baked focaccia on a baking sheet
  • When the focaccia is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. Slice and serve.

Video

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