A classic rosemary focaccia made with simple pantry ingredients. This traditional Italian bread is delightful on its own, perfect for sandwiches, ideal for dipping into soup, and a great base for many topping variations.
Rosemary focaccia is one of my favourite Italian breads: crisp on the outside, light and airy inside, and scented with peppery olive oil and fresh herbs. It’s especially irresistible when served warm.
If you’re making rosemary focaccia for the first time, don’t worry — it’s easier than it looks. Focaccia is a yeast bread that rises twice: first in a bowl and then again in the tray for that characteristic open crumb and airy texture.
The classic topping is fresh rosemary, coarse sea salt and olive oil, but the possibilities are endless. You can top it with tomato and mozzarella to make a focaccia-style pizza, add caramelised onions, or scatter roasted vegetables and cheeses for different flavour combinations.
What You Need to Make Rosemary Focaccia
- 00 flour (or strong bread flour)
- fast-action dried yeast
- sugar
- sea salt flakes
- extra virgin olive oil
- warm water
How to Make Rosemary Focaccia – Step by Step
Start by placing the flour into a large mixing bowl and make a well in the centre. Add the yeast and sugar into the well, keeping the salt to one side so it doesn’t contact the yeast directly.
Pour the warm water and olive oil into the well, then mix with a wooden spoon or spatula until the dough starts to come together.
Tip the dough onto a lightly floured surface and knead for about 10 minutes until smooth and springy. A quick readiness test: press the dough gently with your finger — if it springs back, it’s ready.
Clean and dry the mixing bowl, coat it lightly with olive oil, and place the dough ball inside. Rub a little oil over the surface, cover with cling film and leave in a warm, draft-free spot for about 1 hour or until doubled in size.
When risen, divide the dough in half. Place each half into separate oiled baking trays and spread out to fit. If you only want one focaccia now, you can freeze the other half for later. Let the dough rise in the trays for another hour or more.
Preheat the oven to 230°C (450°F) or to your oven’s highest safe setting. Using your fingers, press dimples across the surface of the dough, then drizzle with olive oil, scatter fresh rosemary and sprinkle coarse sea salt flakes.
Bake for 15–20 minutes, until the focaccia is golden and cooked through. Allow to cool for about 10 minutes before slicing.
Different Focaccia Toppings to Try
- Mozzarella — adds creamy, melted richness (optional)
- Tomato sauce — use a simple authentic tomato sauce for a focaccia pizza twist
- Caramelised onions — for a sweet, umami depth
- Roasted vegetables — mushrooms, bell peppers or seasonal vegetables
- Other cheeses — try taleggio, stracchino or other melting cheeses
Can You Make Rosemary Focaccia in a Stand Mixer?
Yes. For a stand mixer, use the dough hook and knead for around 5 minutes until the dough is soft and smooth. However, if it’s your first time, kneading by hand helps you learn how the dough should feel: soft, elastic and springy.
Top tip: Press a finger into the dough — if it springs back, it’s ready for the next stage.
How to Freeze Focaccia
You can freeze baked focaccia in individual portions and reheat as needed. Alternatively, freeze the dough before baking in portion sizes (this recipe typically makes two large focaccias). Thaw fully before baking and follow the same baking instructions.
Top Tips for Making This Recipe
- If you don’t have type 00 flour, strong bread flour works well.
- Don’t place salt directly on the yeast — it can inhibit the rise.
- Use good-quality extra virgin olive oil in the dough and for drizzling.
- Let the focaccia rest for about 10 minutes before cutting.
- To make sandwiches, slice the focaccia in half horizontally.
- You can bake focaccia in round or square trays if you prefer different shapes.
More Italian snacks you might like:
- La Piadina: Italian flatbread
- Gnocco Fritto: Italian fried dough
- Cecina Toscana: Tuscan chickpea flatbread
- Bagna Cauda: anchovy, garlic & butter dip
- Easy marinated olives
- Fried sausage-stuffed olives
If you try this rosemary focaccia or any other recipe, please share how it turned out in the comments — I love hearing from readers. Follow the blog’s social channels to see more recipes and updates.
Step by step photos above
Most recipes include step-by-step photos and tips to help you get the best results.
Rosemary Focaccia Bread
By Emily
Ingredients
For the dough
- ~4 cups 00 flour plus extra for dusting (500g)
- 1 1/3 cups + 1 tbsp warm water (320ml)
- 4 tbsp olive oil
- 1 tsp sugar
- ~2 tsp fast-action dried yeast (7g)
- 1 tsp salt
For the topping
- 1–2 large sprigs fresh rosemary
- 1–2 tbsp olive oil
- Sea salt flakes
Instructions
- Put flour in a large bowl and make a well. Add the yeast and sugar into the well and keep the salt to one side.
- Pour warm water and olive oil into the well and mix until the dough forms. Turn out onto a floured surface.
- Knead for about 10 minutes until smooth and springy.
- Oil a clean bowl, place the dough inside, rub with a little oil, cover and let rise in a warm place for about 1 hour until doubled.
- Divide the dough in half and place each in an oiled baking tray. Spread to fit and let rise for another hour.
- Preheat the oven to 230°C (450°F). Dimple the dough with your fingers, drizzle with olive oil, scatter rosemary and sea salt.
- Bake for 15–20 minutes until golden and cooked through.
Notes
- Type 00 flour can be substituted with strong bread flour.
- Do not place salt directly on the yeast to avoid inhibiting the rise.
- Use extra virgin olive oil for best flavour.
- Allow focaccia to rest about 10 minutes before slicing.
- Slice horizontally to use as a sandwich bread.
- You can bake focaccia in round or square trays if preferred.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
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