This delicious Rosemary focaccia bread is one of the simplest recipes we have made, simple but still extremely tasty. It’s one of the best Rosemary focaccia bread recipes I’ve made and eaten over time. It is fragrant, because it is loaded with fresh rosemary, extra virgin olive oil and sprinkled with sea salt.
Homemade Rosemary Focaccia: A Simple and Flavourful Bread Recipe
It is one of the breads you can simply serve without having anything near, or maybe a glass of red wine.
Fresh bread made in the house is very dear to our family.
Fresh and worm bread in any form and in any combination, is never denied. But I must admit that this Focaccia bread is probably one of our favourites. For me personally because I am a big lover of rosemary, so I add plenty of it, then I like to feel the smell and taste of olive oil with rosemary.
It creates a divine experience—I could eat it endlessly without any guilt!
To enhance the flavor, I also sprinkle sea salt on top. I enjoy the occasional crunch of roasted sea salt granules, adding a subtle yet delightful saltiness to every bite.
While it may not be the healthiest habit, it is certainly delicious!
If you are a fan of fresh homemade bread and love rosemary, this recipe is perfect for you. You can also make it using dried rosemary—just be sure to adjust the quantity to about half, as dried rosemary has a more concentrated flavour compared to fresh.
If you’re looking to complete your meal, pair it with some of my other favourite recipes like Spicy Garlic Oil Pasta or a refreshing Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing for a full culinary experience!
Ingredients and How to Make It
Ingredients that you need:
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500g bread flour
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375ml warm water (75% hydration)
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30-40g extra virgin olive oil (for the dough, plus extra for greasing)
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10-12g sea salt (about 2 teaspoons)
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5g dry yeast (about 1½ teaspoons) or 15g fresh yeast
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Fresh or dried rosemary for topping
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Extra sea salt for sprinkling
How to Make This Delicious Rosemary Focaccia Bread:
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Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
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Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
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Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
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First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
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Prepare the baking tray – Grease a 20×30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
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Second rise – Let the dough rise again in the tray for 30-45 minutes.
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Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
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Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
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Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavours!
I’ve been making focaccia in so many variations, flavours, and toppings that I eventually discovered the slow-fermentation version—a whole different world and experience. I promise I’ll share that recipe with you soon!
We bake bread weekly—actually, several times a week—because we’ve completely stopped buying it. Over time, I’ve experimented with so many combinations that it has practically become an obsession. To be honest, I’m planning to bombard you with more focaccia recipes in the future—if only I can find the time!
Between family life and my little ones, Thomas and David, keeping me busy, I truly enjoy every moment of it. But don’t worry, I’ll make sure to share more delicious recipes with you soon!
For the best focaccia, here are some essential tips and tricks to elevate your bread-making game:
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Use Bread Flour – Always opt for bread flour instead of all-purpose or cake flour. Its higher protein content ensures a chewy texture and better structure, resulting in that classic focaccia feel. Even though all-purpose flour works in a pinch, bread flour truly delivers the best results.
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Activate Your Yeast – Before using your yeast, always activate it by dissolving it in warm water. Let it sit for a few minutes until it becomes frothy. If the yeast doesn’t foam, it might be expired, and you should try with a new packet for a successful rise.
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Use Cold Fermentation (Optional) – For an even better flavour and texture, try refrigerating the dough overnight. After mixing and Stretch and fold , cover the dough and place it in the fridge for 12-24 hours. This slow fermentation helps develop a deeper, more complex flavour. Let it come to room temperature before shaping and baking.
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Shape & Dimple – Once your dough is ready, transfer it to a greased baking tray. Spread it out gently with your fingers. Don’t forget to create small dimples across the surface, which will catch the olive oil and seasonings, adding texture and flavour.
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Season Generously – For a fragrant touch, drizzle extra virgin olive oil over the dough before baking. Sprinkle with sea salt, fresh rosemary, or other herbs you like. The oil helps the focaccia crisp up beautifully while infusing flavour.
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Bake at High Heat – Preheat your oven to 200°C (400°F) and bake your focaccia for 20-25 minutes or until golden brown. The high heat ensures a perfectly crisp exterior while keeping the inside soft and airy.
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Rest Before Slicing – Once baked, allow your focaccia to cool slightly before slicing. This helps the texture set, making it easier to cut and enjoy.
Rosemary foccacia bread
Equipment
- baking tray 20x30 cm
Ingredients
- 500 g bread flour
- 375 ml warm water (75% hydration)
- 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
- 10-12 g sea salt (about 2 teaspoons)
- 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
- Fresh or dried rosemary for topping
- Extra sea salt for sprinkling
Instructions
- Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
- Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
- Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
- First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
- Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
- Second rise – Let the dough rise again in the tray for 30-45 minutes.
- Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
- Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
- Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!
I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:
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While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!
