Honey Rosemary Focaccia – Easy Herb Bread

I remember the first time I made focaccia, I was so nervous about the dough. But once I pulled that golden, dimpled bread from the oven, I knew it would become a staple. This honey rosemary version has a subtle sweetness that pairs beautifully with the earthy herb.

The best part? You don't need a stand mixer or any fancy equipment. Just a bowl, a spoon, and a little patience. The dough does the work while you go about your day.

Whether you're new to bread baking or a seasoned pro, this recipe is forgiving and rewarding. The dimples are not just for looks—they hold pools of olive oil that create those irresistible crispy edges.

About the Ingredients

4 cups (500g) all-purpose flour, plus more for dusting

All-purpose flour gives the right structure. You can substitute bread flour for a chewier texture.

2 teaspoons (10g) instant yeast

Instant yeast dissolves quickly. If using active dry, proof it in warm water first.

2 teaspoons (12g) fine sea salt

Salt enhances flavor and controls yeast. Use kosher salt but reduce to 1 1/2 teaspoons.

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

Warm water activates the yeast. If too hot, it can kill the yeast; if too cold, it slows rise.

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

Olive oil adds flavor and tenderness. Use a good quality oil for best taste.

3 tablespoons (60g) honey

Honey adds sweetness and helps browning. Maple syrup works as a substitute.

2 tablespoons fresh rosemary, finely chopped

Fresh rosemary is aromatic. Dried rosemary can be used but use half the amount.

Flaky sea salt, for topping

Flaky salt adds a crunchy finish. Regular coarse salt works too.

Tips & Tricks

• Use a kitchen scale for accurate flour measurement—too much flour makes dense bread.
• Let the dough rise in a warm spot (like an oven with the light on) to speed up the process.
• Don't skip the resting time after shaping; it allows the gluten to relax for a better texture.

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl, whisk together the flour, yeast, and salt. This ensures even distribution of salt and yeast.

2. Add Wet Ingredients

Pour in the warm water, olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms. The dough will be sticky—that's okay.

3. Fold and Rest

Cover the bowl with plastic wrap or a damp towel. Let it rest for 10 minutes, then perform a series of folds: lift the dough from the edges and fold over the center. Repeat 4 times, then rest for 10 more minutes. Repeat folding and resting 3 more times.

4. Bulk Ferment

Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours. The dough should look airy and bubbly.

5. Prepare Pan

Generously coat a 9×13-inch (23x33cm) baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit, being careful not to deflate it too much. If it resists, let it rest for 10 minutes and stretch again.

6. Second Rise

Cover the pan with a towel and let the dough rise again until puffy, about 30-45 minutes. Meanwhile, preheat your oven to 425°F (220°C).

7. Dimple and Season

Drizzle the dough with olive oil and use your fingertips to press deep dimples all over the surface. Sprinkle with fresh rosemary and flaky sea salt.

8. Bake to Golden

Bake at 425°F (220°C) for 25-30 minutes, until the top is deep golden brown and the bottom sounds hollow when tapped. For precision, check that the internal temperature reaches 200°F (93°C).

9. Cool and Serve

Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Delicious Variations

• Add 1/2 cup (60g) of pitted olives and a sprinkle of thyme for a Mediterranean twist.
• Swap honey for maple syrup and add 1/2 cup of chopped walnuts for a nutty flavor.
• Top with caramelized onions and a sprinkle of parmesan for a savory version.

How to Store Honey Rosemary Focaccia Bread

Frequently Asked Questions

I hope you enjoy this honey rosemary focaccia as much as we do! If you try it, let me know in the comments below—I'd love to hear how it turned out. Small steps, big change.

Honey Rosemary Focaccia Bread

Honey Rosemary Focaccia delivers a golden, crisp crust with a soft, airy crumb—perfect for dipping or sandwiches.

★★★★½ 4.8 (187 ratings)

15 minPrep time30 minCook time12Servings210 kcalCalories

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🧂 Ingredients

• 4 cups (500g) all-purpose flour, plus more for dusting
• 2 teaspoons (10g) instant yeast
• 2 teaspoons (12g) fine sea salt
• 1 1/2 cups (360ml) warm water (110°F/43°C)
• 1/4 cup (60ml) extra-virgin olive oil, plus more for pan
• 3 tablespoons (60g) honey
• 2 tablespoons fresh rosemary, finely chopped
• Flaky sea salt, for topping

📋 Instructions

1. 1Mix Dry Ingredients — In a large bowl, whisk together the flour, yeast, and salt. This ensures even distribution of salt and yeast.
2. 2Add Wet Ingredients — Pour in the warm water, olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms. The dough will be sticky—that's okay.
3. 3Fold and Rest — Cover the bowl with plastic wrap or a damp towel. Let it rest for 10 minutes, then perform a series of folds: lift the dough from the edges and fold over the center. Repeat 4 times, then rest for 10 more minutes. Repeat folding and resting 3 more times.
4. 4Bulk Ferment — Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours. The dough should look airy and bubbly.
5. 5Prepare Pan — Generously coat a 9×13-inch (23x33cm) baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit, being careful not to deflate it too much. If it resists, let it rest for 10 minutes and stretch again.
6. 6Second Rise — Cover the pan with a towel and let the dough rise again until puffy, about 30-45 minutes. Meanwhile, preheat your oven to 425°F (220°C).
7. 7Dimple and Season — Drizzle the dough with olive oil and use your fingertips to press deep dimples all over the surface. Sprinkle with fresh rosemary and flaky sea salt.
8. 8Bake to Golden — Bake at 425°F (220°C) for 25-30 minutes, until the top is deep golden brown and the bottom sounds hollow when tapped. For precision, check that the internal temperature reaches 200°F (93°C).
9. 9Cool and Serve — Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

👨‍🍳 Chef's Note: This focaccia is best enjoyed the same day, but it also makes fantastic toast the next morning.

Servings: 12

Cuisine: Italian

Course: Bread

Nutrition (per serving): 210 kcal · 5g protein · 35g carbs · 6g 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.