Focaccia with Rosemary Made Easy

A simple focaccia recipe brings the warm, aromatic flavors of rosemary right to your kitchen. Perfect for beginners, it’s a quick way to enjoy a soft, flavorful bread that pairs well with any meal.

Smart Cooking Tips

Use fresh rosemary for the best flavor.
Make sure your dough is well hydrated to keep it light and airy.
Don’t forget to drizzle plenty of olive oil on top before baking for a golden crust.

Ingredients 0/7

5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed 2 ½ teaspoons active dry yeast 1 teaspoon white sugar 2 cups all-purpose flour ¼ teaspoon salt, or more to taste 2 tablespoons olive oil, divided 3 sprigs fresh rosemary, leaves stripped

Why This Recipe Works

This bread is soft, flavorful, and quick to make. The rosemary adds a fresh, earthy aroma that makes every bite special. It’s perfect for beginners and always turns out delicious.

Step 1

Combine 5 tablespoons of warm water with the yeast and sugar in a big bowl. Let it sit for about 10 minutes until it gets foamy and creamy. Next, add the flour and 1/4 teaspoon of salt to the yeast mixture and stir everything together. If the dough feels too dry, add a tablespoon of water at a time until it all comes together into a soft dough. Turn the dough out onto a lightly floured surface and knead it for about 4 to 6 minutes until it feels springy and smooth.

Step 2

Lightly oil a large bowl, place the dough inside, and roll it around so it gets coated with oil. Cover the bowl with a damp cloth and let the dough rise in a warm spot until it has doubled in size, which usually takes about 30 minutes. While the dough is rising, preheat your oven to 465°F (240°C) and grease a baking sheet.

Step 3

Once the dough has risen, gently punch it down and turn it back onto a floured surface. Knead it just a little, then press or roll it out into a rectangle or circle, depending on your pan. Transfer it to the greased baking sheet. Brush the top with the remaining oil, then use your fingertips to dimple the dough all over. Sprinkle fresh rosemary leaves and a pinch of salt on top.

Step 4

Bake the focaccia in the hot oven for about 10 minutes if you want it light and fluffy, or closer to 20 minutes if you prefer a crispier, golden crust. Keep an eye on it so it doesn’t overcook. Once it’s done, let it cool slightly before slicing and enjoying!

340

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Tips

Enjoy this bread warm with a drizzle of extra olive oil or alongside soups and salads. It also pairs wonderfully with cheese and cured meats for a simple snack or appetizer.

How To Keep It Fresh

Store the bread in an airtight container or wrapped in foil at room temperature for up to two days. To keep it longer, freeze slices and toast them when ready to eat for a fresh taste.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the warm water slightly and mix the yeast directly with the flour before adding water.

How do I know if the water temperature is right for activating yeast?

The water should be warm but not hot—around 110°F (45°C). It should feel like warm bath water.

Can I substitute fresh rosemary with dried rosemary?

Yes, but use less dried rosemary since it’s more concentrated. About 1 teaspoon should work.

What if my dough is too sticky or too dry?

Add flour gradually if sticky, or add a tablespoon of warm water if too dry until the dough is soft and manageable.

How do I store leftover focaccia?

Wrap it tightly in foil or plastic wrap and keep it at room temperature for up to 2 days or refrigerate for longer freshness.

Can I add other toppings besides rosemary?

Absolutely! Try toppings like olives, garlic, cherry tomatoes, or sea salt for different flavors.

Why doesn’t my dough rise properly?

It may be due to old yeast, water temperature being too hot or cold, or a cold environment. Make sure yeast is fresh and water is warm.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.