Best Rosemary Focaccia – Crispy 35-Minute Bread

I still remember the first time I pulled a pan of focaccia out of my tiny apartment oven. The kitchen smelled like a rustic Italian bakery, and my neighbors probably thought I'd taken a cooking class. That golden, dimpled bread with crispy edges and a soft, airy crumb became my go-to for impressing guests and treating myself.

This rosemary focaccia is my tried-and-true recipe. It uses simple ingredients and a long, slow rise to develop that classic chewy texture. The key is a generous amount of olive oil and a sprinkle of flaky salt right before baking – it makes all the difference. Whether you're a bread-baking newbie or a seasoned pro, this recipe is forgiving and rewarding.

I love how versatile it is: serve it alongside soups and salads, use it for sandwiches, or just tear off pieces and dip in balsamic vinegar. The rosemary adds a fragrant, earthy note that pairs beautifully with the olive oil. Trust me, once you try it, you'll never buy store-bought focaccia again.

About the Ingredients

4 cups (500g) bread flour

Bread flour gives the focaccia its chewy texture. You can substitute all-purpose flour, but the crumb will be slightly less chewy.

2 teaspoons (10g) instant yeast

Instant yeast is easy to use – no proofing needed. Active dry yeast works too, but dissolve it in a little warm water first.

2 teaspoons (10g) fine sea salt

Fine salt dissolves easily into the dough. If using kosher salt, use a bit more (about 1 tablespoon).

1 1/2 cups (360ml) warm water (about 110°F/43°C)

Warm water helps activate the yeast. If it's too hot, it can kill the yeast; too cold, and the rise will be slow.

1/4 cup (60ml) extra-virgin olive oil, plus more for the pan and topping

Use a good-quality olive oil – you'll taste it! You can substitute a milder olive oil or even avocado oil.

2 tablespoons fresh rosemary, finely chopped, plus extra sprigs for topping

Fresh rosemary is best, but you can use 1 tablespoon dried rosemary if that's what you have. Rehydrate it in a little water first.

Flaky sea salt, for sprinkling (like Maldon)

Flaky salt adds a nice crunch and pop of flavor. Regular sea salt works too, but use less.

Tips & Tricks

• Use a digital scale for accurate measurements – it makes a big difference in bread baking.
• If you don't have bread flour, you can use all-purpose flour, but the texture will be slightly softer.
• Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place it in the oven with the light on.

Step-by-Step Instructions

1. Mix the dough

In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1/4 cup olive oil. Stir with a wooden spoon until a shaggy dough forms.

2. Knead the dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly sticky but spring back when poked. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes.

3. First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size. The dough should be puffy and hold a dent when poked.

4. Prepare the pan

Generously coat a 9×13-inch (23×33 cm) baking pan with 2-3 tablespoons of olive oil, making sure the bottom and sides are well covered. This prevents sticking and creates a crispy bottom.

5. Stretch the dough

Gently transfer the risen dough to the prepared pan. Use your fingertips to press and stretch it to fill the pan. If it resists, let it rest for 10 minutes and then stretch again. Don't worry if it's not perfect – the dimpling will even it out.

6. Second rise

Cover the pan with plastic wrap or a towel and let the dough rise for another 30-45 minutes, until it's puffy and slightly jiggly. It should have risen noticeably.

7. Preheat and dimple

Preheat your oven to 425°F (220°C) with a rack in the middle. Uncover the dough. Dip your fingers in olive oil and press them deeply into the dough, creating dimples all over the surface. This traps the oil and creates those signature pockets.

8. Top and bake

Drizzle the top with 2-3 tablespoons of olive oil, letting it pool in the dimples. Sprinkle with the chopped rosemary and flaky sea salt. Bake for 25-30 minutes, until the top is deep golden brown and the edges are bubbling and crisp. The internal temperature should read 200-210°F (93-99°C) on an instant-read thermometer.

9. Cool and serve

Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool slightly. Serve warm or at room temperature. It's best the day it's made, but it also freezes well.

Delicious Variations

Classic Tomato

Press halved cherry tomatoes into the dough before baking, along with the rosemary.

Olive & Thyme

Scatter pitted Kalamata olives and fresh thyme leaves over the top before baking.

Caramelized Onion

Sauté thinly sliced onions in olive oil until golden, then spread over the dough before baking.

How to Store Rosemary Focaccia

Frequently Asked Questions

I hope you love this rosemary focaccia as much as I do! If you make it, let me know in the comments – share your favorite toppings or how it turned out. Happy baking!

Rosemary Focaccia

This rosemary focaccia is pillowy soft inside, crispy golden outside, and bursting with fresh herb flavor. Perfect for any meal!

★★★★½ 4.8 (234 ratings)

15 minPrep time30 minCook time8Servings285 kcalCalories

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🧂 Ingredients

• 4 cups (500g) bread flour
• 2 teaspoons (10g) instant yeast
• 2 teaspoons (10g) fine sea salt
• 1 1/2 cups (360ml) warm water (about 110°F/43°C)
• 1/4 cup (60ml) extra-virgin olive oil, plus more for the pan and topping
• 2 tablespoons fresh rosemary, finely chopped, plus extra sprigs for topping
• Flaky sea salt, for sprinkling (like Maldon)

📋 Instructions

1. 1Mix the dough — In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1/4 cup olive oil. Stir with a wooden spoon until a shaggy dough forms.
2. 2Knead the dough — Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly sticky but spring back when poked. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes.
3. 3First rise — Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size. The dough should be puffy and hold a dent when poked.
4. 4Prepare the pan — Generously coat a 9×13-inch (23×33 cm) baking pan with 2-3 tablespoons of olive oil, making sure the bottom and sides are well covered. This prevents sticking and creates a crispy bottom.
5. 5Stretch the dough — Gently transfer the risen dough to the prepared pan. Use your fingertips to press and stretch it to fill the pan. If it resists, let it rest for 10 minutes and then stretch again. Don't worry if it's not perfect – the dimpling will even it out.
6. 6Second rise — Cover the pan with plastic wrap or a towel and let the dough rise for another 30-45 minutes, until it's puffy and slightly jiggly. It should have risen noticeably.
7. 7Preheat and dimple — Preheat your oven to 425°F (220°C) with a rack in the middle. Uncover the dough. Dip your fingers in olive oil and press them deeply into the dough, creating dimples all over the surface. This traps the oil and creates those signature pockets.
8. 8Top and bake — Drizzle the top with 2-3 tablespoons of olive oil, letting it pool in the dimples. Sprinkle with the chopped rosemary and flaky sea salt. Bake for 25-30 minutes, until the top is deep golden brown and the edges are bubbling and crisp. The internal temperature should read 200-210°F (93-99°C) on an instant-read thermometer.
9. 9Cool and serve — Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool slightly. Serve warm or at room temperature. It's best the day it's made, but it also freezes well.

👨‍🍳 Chef's Note: For the best flavor, use fresh rosemary and a good-quality olive oil – they're the stars here. And don't be afraid to get your hands dirty; it's part of the fun!

Servings: 8

Cuisine: Italian

Course: Bread

Nutrition (per serving): 285 kcal · 7g protein · 42g carbs · 10g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.