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- 4 cups all-purpose flour - 1 tablespoon salt - 1 packet (2 ¼ teaspoons) instant yeast - 1 ½ cups warm water (110°F) - ¼ cup olive oil (plus more for drizzling) - 2 tablespoons fresh rosemary, chopped - 1 tablespoon coarse sea salt (for topping) - Optional: Cherry tomatoes, halved Every great focaccia starts with simple ingredients. This dough needs flour, salt, and yeast. I love using all-purpose flour for its great texture. The salt helps with flavor. Instant yeast is perfect because it works fast. Warm water activates the yeast, making the dough rise. Olive oil adds richness and flavor. Fresh rosemary brings a lovely aroma. You can also add halved cherry tomatoes for a burst of sweetness. Gather these ingredients, and you are ready to make rustic rosemary focaccia. Each one plays a key role in creating the final taste. You will enjoy the warm, inviting aroma while it bakes. It’s a simple recipe that anyone can try! {{ingredient_image_1}} First, grab a large mixing bowl. Pour in 1 ½ cups of warm water. Add in one packet of instant yeast. Let the mix sit for about 5 minutes. You want it to get frothy. Next, add 4 cups of all-purpose flour and 1 tablespoon of salt. Also, pour in ¼ cup of olive oil. Stir until a rough dough forms. Now, transfer your dough to a lightly floured surface. Use your hands to knead the dough for about 5 to 7 minutes. You want it to feel smooth and elastic. If it sticks, sprinkle a little more flour as you go. Next, place the kneaded dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about 1 hour. The dough should double in size during this time. Once the dough has risen, punch it down to release the air. Turn it out onto an oiled baking sheet or a large rimmed baking pan. Gently stretch and press the dough to fill the pan evenly. Use your fingertips to make dimples all over the dough surface. Drizzle olive oil over the dough. Sprinkle chopped rosemary and coarse sea salt on top. If you want, press halved cherry tomatoes into some of the dimples for extra flavor. Let the dough rest for another 30 minutes while you preheat the oven. Set your oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes. It should look golden brown and crisp on the outside. Once done, remove it from the oven and let it cool slightly before slicing. Kneading the dough helps develop gluten. This gives your focaccia its chewy texture. Use your palms to push down on the dough, then fold it over. Do this for about 5 to 7 minutes. You want the dough to feel smooth and elastic. Resting the dough is just as important. After kneading, place it in a greased bowl. Cover it and let it rise in a warm spot. This helps the dough grow and become airy. Aim for about 1 hour. You’ll notice it doubles in size. Fresh rosemary makes a big difference. It adds a bright flavor and a nice aroma. You can chop it fine or leave it in larger pieces. Either way, it will taste great. If you don’t have rosemary, try other herbs. Oregano or thyme can work well. You can even use garlic for a different twist. Just remember to keep the flavors balanced. For a great presentation, slice the focaccia into squares. Serve it warm on a nice plate. Drizzle a bit of olive oil or balsamic reduction on top. You can also garnish with fresh rosemary for a pop of color. Pair your focaccia with dips. Olive oil for dipping is classic. Hummus or a garlic spread also works well. You can serve it as a snack or a side dish. Enjoy it with friends or family! Pro Tips Use Fresh Rosemary: Fresh rosemary adds a vibrant flavor to your focaccia. Make sure to chop it finely to release its essential oils and enhance the aroma. Temperature Matters: Ensure the water is at the right temperature (around 110°F) to activate the yeast effectively, which results in a better rise. Experiment with Toppings: Feel free to get creative with toppings! Try adding olives, garlic, or different herbs for a unique twist on traditional focaccia. Let it Rest: Allowing the dough to rest after shaping helps to develop the flavor and makes the focaccia lighter and airier. {{image_2}} You can mix up your focaccia by adding olives or garlic. Olives add a salty punch. Garlic gives a warm, rich flavor. Both options make your focaccia more exciting. You can also use different herbs. Try thyme, oregano, or basil for unique tastes. Each herb brings its own charm. If you want gluten-free focaccia, you can use a gluten-free flour blend. This will change the texture but still taste great. For vegan adjustments, skip the honey and use plant-based oil. This makes the recipe suitable for everyone. You can also use aquafaba as an egg substitute if needed. Seasonal vegetables are a fun way to top your focaccia. Think zucchini, bell peppers, or spinach for color and flavor. You can also add cheese on top. Feta, mozzarella, or goat cheese work well. These toppings can make your focaccia a meal on its own. Just be creative and enjoy the process! To store leftover focaccia, wrap it in plastic wrap. This keeps it soft and fresh. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. For freezing, let the focaccia cool completely. Then, wrap it tightly in plastic wrap. This prevents freezer burn. Place the wrapped focaccia in a freezer bag. It can last up to three months in the freezer. To enjoy it later, just take it out and let it thaw at room temperature. Reheat focaccia for the best flavor and texture. Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet. Heat it for about 10-15 minutes. This warms it through and makes it crispy again. You can also microwave it for a quick fix, but it may not be as crispy. The best flour for focaccia is all-purpose flour. It gives a soft and chewy texture. You can also try bread flour for a chewier bite. Both options work well. Yes, you can use active dry yeast. Just dissolve it in warm water first. Let it sit for about 5-10 minutes until it froths. Then, follow the rest of the recipe as usual. Focaccia is done when it turns golden brown. You can also tap the bottom. If it sounds hollow, it’s ready. A crispy crust means you hit the mark! Yes, you can make focaccia a day ahead. After baking, let it cool completely. Store it in an airtight container. Reheat it in the oven for best results before serving. Making focaccia from scratch is simple and fun. We covered essential ingredients, mixing and kneading techniques, as well as baking tips. Fresh rosemary and optional toppings can enhance the flavor. Remember to store leftovers properly for later enjoyment. With this guide, you can create perfect focaccia every time. Enjoy experimenting with flavors and variations to suit your taste. Your homemade bread will impress friends and family. Get started, embrace the process, and savor your delicious creation!

Rustic Rosemary Focaccia

A delicious and aromatic focaccia bread topped with fresh rosemary and sea salt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Italian
Servings 8
Calories 200 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 2.25 teaspoons instant yeast
  • 1.5 cups warm water (110°F)
  • 0.25 cups olive oil (plus more for drizzling)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon coarse sea salt (for topping)
  • optional Cherry tomatoes, halved, for added flavor

Instructions
 

  • In a large mixing bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until frothy.
  • Add the flour, salt, and ¼ cup of olive oil to the yeast mixture. Stir until a rough dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Once risen, punch down the dough to release the air, then turn it out onto an oiled baking sheet or a large, rimmed baking pan.
  • Gently stretch and press the dough to fill the pan evenly. Make a series of dimples all over the surface of the dough using your fingertips.
  • Drizzle olive oil over the top, then sprinkle the chopped rosemary and coarse sea salt. If desired, press halved cherry tomatoes into some of the dimples for extra flavor.
  • Let the dough rest for another 30 minutes while you preheat the oven to 425°F (220°C).
  • Bake the focaccia for 20-25 minutes or until golden brown and crisp on the outside.
  • Remove from the oven and let it cool slightly before slicing.

Notes

Serve warm, sliced into squares, and drizzle with olive oil or balsamic reduction for added flavor. Garnish with a sprig of fresh rosemary on top.
Keyword bread, focaccia, rosemary