Rosemary Focaccia Recipe

27 Aug 2026

A classic olive oil focaccia recipe studded with rosemary and flaky salt - a forgiving bread that looks far more impressive than the effort it takes.

Focaccia is one of the most forgiving breads to bake at home, and rosemary is its classic partner - the combination of good olive oil, flaky salt, and rosemary needs almost no technique to look and taste impressive.

Rosemary Focaccia

Prep time: 25 minutes, plus rising | Cook time: 25 minutes | Serves: 8

Ingredients

500g (about 4 cups) bread flour or all-purpose flour
2 tsp instant yeast
2 tsp salt
1 tsp sugar
375ml (about 1.5 cups) warm water
6 tbsp olive oil, divided, plus more for the pan
3 tbsp fresh rosemary leaves, roughly chopped, divided
Flaky sea salt, for topping

Instructions

In a large bowl, whisk together the flour, yeast, salt, and sugar.
Add the warm water and 2 tablespoons of olive oil. Mix until a shaggy, sticky dough forms - it will be much wetter than a typical bread dough, which is normal for focaccia.
Cover the bowl and let it rest for 10 minutes, then do a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides. Do this set of folds 3 to 4 times, spaced 10 minutes apart, over about 40 minutes total.
Cover and let the dough rise until roughly doubled, 1 to 2 hours depending on room temperature.
Generously oil a 9x13 inch baking pan with about 2 tablespoons of olive oil. Transfer the dough to the pan and gently stretch it toward the edges. If it resists, let it rest 10 minutes and try again.
Cover and let it rise again until puffy, about 30 to 45 minutes. Preheat the oven to 425°F (220°C) during this time.
Once risen, drizzle the remaining olive oil over the top and use your fingertips to dimple the dough all over, pressing down to the bottom of the pan. Scatter the fresh rosemary and a generous amount of flaky salt over the top, pressing gently so it sticks.
Bake for 22 to 25 minutes, until deeply golden on top and the edges are crisp.
Let it cool in the pan for 10 minutes before slicing.

Notes

Focaccia is best the day it's baked, but leftovers keep well wrapped at room temperature for a day or two, and it toasts back to life nicely if it starts to soften.

Why the Wet Dough Matters

Focaccia dough is intentionally much wetter than a standard sandwich bread dough - that hydration is what gives it the open, slightly chewy crumb and crisp exterior. Resist the urge to add more flour to make it easier to handle; the stickiness is the point, and the stretch-and-fold technique builds structure without needing to knead a firmer dough by hand.

Variations

Garlic rosemary: Scatter a few thinly sliced garlic cloves over the top along with the rosemary before baking.
Cherry tomato: Press halved cherry tomatoes into the dimples alongside the rosemary for a Ligurian-style focaccia.
Olive: Fold pitted, roughly chopped olives into the dough during the final fold for pockets of briny flavor.
Make ahead: The dough can do its first rise slowly in the fridge overnight, which develops more flavor - just bring it to room temperature before shaping into the pan.

Rosemary is one of the few herbs sturdy enough to bake directly into bread dough without burning or turning bitter in a hot oven, which is part of why this combination has stayed a classic for so long. For more ways to use rosemary, see the complete rosemary guide.