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Rosemary Focaccia

5 stars based on 29 votes

Rosemary-Foccacia

Perfect for feeding a crowd, focaccia is a flavorful and easy-to-make Italian flat bread baked in a sheet pan. It’s made with a yeast dough that rises twice: once before it is shaped and then again after it is shaped (so be sure to allow plenty of time). To give the bread its signature dimpled appearance, little indentations are formed all over the dough, which hold tiny pools of olive oil that soak into the bread as it bakes. This classic version is topped with coarse salt and fresh rosemary but other toppings can be added, such as thinly sliced tomatoes, olives or grated cheese, to name just a few. Enjoy it warm out of the oven — it’s delicious with Pasta e FagioliFettucini Bolognese or an Italian Salad — and slice leftovers for sandwiches.

ingredients

Begin by dissolving the yeast and sugar in warm water.

proofing-yeast

This is called proofing the yeast. If you wait ten minutes, it will foam up, letting you know your yeast is fresh.

foaming-yeast

While you wait for the yeast to activate, combine the flour and salt in the bowl of a heavy duty mixer fitted with the dough hook. Mix on low speed to combine.

mixing-flour-and-salt

Add the foamy yeast to the flour mixture.

adding-yeast-to-flour

Along with 1/2 cup of the olive oil.

adding-olive-oil-to-flour-and-yeast

Mix on low speed until the dough comes together.

mixing

Then increase the speed to medium and continue to knead for 5-6 minutes, or until the dough becomes smooth and soft.

kneading

Transfer the dough to a lightly floured surface and briefly knead with your hands until it comes together into a smooth ball.

smooth-ball-of-dough

Clean the mixing bowl and grease it with one teaspoon of olive oil. Place the dough in the bowl, flipping it over once so that both the top and bottom of the dough are lightly slicked with oil.

ready-to-rise

Let it rise in a warm, draft-free spot until doubled in size, 1-2 hours.

after-first-rise

Pour about 1/4 cup olive oil onto a 12″ x 16″ rimmed baking sheet (I know it seems like a lot, but that’s what gives focaccia its characteristic crispy bottom), then plop the dough on top.

dough-on-oiled-pan

Using your hands, start to spread it out.

spreading-dough

Flip it over a few times to coat both sides well with oil; this also makes it easier to stretch.

flipping-dough

Once the dough is stretched to the edges of the pan, use your fingertips to make dimples all over the dough.

making-indentations-in-dough

Cover the pan with plastic wrap and let the dough rise again a warm spot until puffed up and doubled in size, about an hour.

after-second-rise

Drizzle the dough with a bit of olive oil, so it pools in the dimples, and sprinkle with 3/4 teaspoon kosher salt and fresh rosemary.

ready-to-bake

Bake for about 20 minutes, until golden.

baked-foccacia

Let cool for about 15 minutes, then transfer to cutting board and slice into squares. Drizzle with a touch more olive oil if desired.

Rosemary-Focaccia-1

This recipe is adapted, just a bit, from Anne Burrell’s highly rated recipe on FoodNetwork.com. My main changes were to reduce the olive oil by about 1/4 cup and add fresh rosemary.

Rosemary Focaccia

Servings: 24 (2-1/2-inch x 3-inch) foccacia squares (serves 10-12)
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes, plus 2-3 hours rising time

Ingredients

  • 1-3/4 cup warm water
  • 1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast)
  • 1 tablespoon sugar
  • 5 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
  • 1 tablespoon + 3/4 teaspoon kosher salt, divided
  • 3/4 cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
  • 1 tablespoon chopped fresh rosemary, from several sprigs

Instructions

  1. Combine the warm water, yeast and sugar in a small bowl; stir to dissolve the sugar and yeast. Let sit about 10 minutes, until the mixture is foamy. (This is called proofing the yeast, or making sure it is active; if it doesn't foam, it's not fresh and won't work.)
  2. In the bowl of a mixer fitted with a dough hook, combine the flour and 1 tablespoon of kosher salt. Mix briefly on low speed to combine. Add the yeast mixture and 1/2 cup of olive oil; mix on low speed until the dough comes together, then turn the speed up to medium and continue to knead for 5 to 6 minutes, until the dough becomes smooth and soft. Sprinkle with a bit of flour if the dough is really sticky and tacky.
  3. Transfer the dough to a clean, very lightly floured surface. Knead by hand briefly until the dough comes together into a smooth ball.
  4. Clean the mixer bowl if necessary (sometimes the dough will come out entirely but sometimes a bit of dough might stick), then coat the inside of the bowl with about 1 teaspoon of olive oil. Return the dough to the bowl, flipping once so that both the top and bottom of dough are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size, 1-2 hours. (Hint: the warmer the spot, the faster it will rise.)
  5. Coat a 12" x 16" rimmed baking sheet with 1/4 cup of olive oil. (It will seem like a lot, but that's what makes the bottom crispy.) Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over a few a times to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about 1 hour.
  6. While the dough is rising a second time, preheat the oven to 425 degrees F. Set the oven rack in the middle position.
  7. Sprinkle the top of the focaccia with the remaining 3/4 teaspoon kosher salt and rosemary, then lightly drizzle 1-2 teaspoons of olive oil on top so it pools in the indentations. Bake until golden brown, about 20 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.

Reviews & Comments

  • 5 stars

    I just made the focaccia bread. It tastes great. No changes in the recipe needed; just perfect as it is. I have lived in Italy for six years, so I know how it’s supposed to taste, and this is the real deal!!!

    - Anja on January 18, 2017 Reply
  • 5 stars

    I’ve made this over and over and it is delicious! I cut way back on the top salt though, just a sprinkling does it for me.
    Another great offering from Jenn.

    - Mari on January 15, 2017 Reply
  • I don’t have a mixer like yours. Can I still make this maybe mixing by hand.

    Thank you
    Betty

    - Betty Blair on January 15, 2017 Reply
    • Hi Betty, You can make this without a mixer and just knead by hand the old fashioned way. Hope you enjoy!

      - Jenn on January 15, 2017 Reply
  • Hi, I want to make the sausage lasagne, the big Italian salad and this bread for an Italian night dinner. My question is timing!
    I never get things ready all at once.
    What would you suggest I start with and continue with so all is ready to eat .
    Both the lasagne and bread take time!
    Can any be done ahead and not ruin the taste? Thanks

    - Deborah on January 10, 2017 Reply
    • Hi Deborah, the focaccia keeps nicely, so you could easily bake it in the morning and warm it up just before serving. You can also prepare the salad dressing up to two days ahead. Because the lasagna bakes for 20 minutes and then needs to sit for 15 – 20, it’s a perfect time to prep the ingredients for the salad. Hope that helps and everyone enjoys

      - Jenn on January 11, 2017 Reply
  • Love the pictures. Can’t wait to make this!

    - Courtney on January 10, 2017 Reply
  • Is it feasible to try even this without the heavy duty mixer ? Sounds so yummy and we have so much rosemary – would advise lots of hands on kneading ?

    - Tracy on December 28, 2016 Reply
    • Hi Tracy, You can make this without a mixer and just knead by hand the old fashioned way :).

      - Jenn on December 30, 2016 Reply
  • 5 stars

    This is by far the BEST bread recipe. This is my first time making focaccia bread and this will now be a regular staple in our house hold. Looking forward to experiencing with different toppings. Today I’m using rosemary and grated grana padano! Yum!

    - Melissa on December 17, 2016 Reply
  • How much would I need to make 10 pizza doughs

    - Anthony Vicidomini on December 16, 2016 Reply
    • Hi Anthony, Take a peek at this recipe of mine for pizza dough. This makes two 12 x 8-inch pizzas, so if you wanted 10 pizzas of this size, you could multiply the ingredients by 5. Hope that helps!

      - Jenn on December 16, 2016 Reply
  • 5 stars

    So.very.good. I’ve made this several times since discovering this fab recipe. I’ve used just white flour, a mix of white and wheat, and today I made a pizza using KAF white wheat flour. Eeek! It’s almost gone and it’s just me and my hubby. Very delicious and easy recipe. Thank you, Jenn!

    - Robin on December 4, 2016 Reply
  • 5 stars

    This recipe is out of this world delicious. I have an organic garden and used my own fresh rosemary. The house smells amazing while it’s baking. My husband couldn’t seem to get enough of it. Loved it just how it’s written.

    - Lori on December 1, 2016 Reply
  • Is it possible to adapt this to a tomato basil bread? If so, what do you suggest? I think this would be great for Thanksgiving. Love your site!

    - MrsDLA on November 21, 2016 Reply
    • Sure, I would scatter some very thinly sliced tomatoes and fresh basil on top of the dough before baking. When you’re ready to serve it, you can sprinkle on a little more fresh chopped basil. I’d love to hear how it turns out!

      - Jenn on November 21, 2016 Reply
  • 5 stars

    Made this today with the help of my bread machine. It was wonderful! Thank you Jenn for another stellar recipe.

    - Leilani on November 17, 2016 Reply
  • Hi Jenn,

    Do you think this recipe would work with King Arthur white whole wheat flour?

    - Kerrie on November 13, 2016 Reply
    • Hi Kerrie, If you want to use whole wheat flour, I’d suggest half whole wheat and half all-purpose. Would love to hear how it turns out if you go this route!

      - Jenn on November 13, 2016 Reply
  • I will try this tonight based on the excellent step-by-step presentation of the recipe. Nice work.

    - Janine Honey on November 1, 2016 Reply
  • Hello! This may be an odd question, but I’m looking for airtight canisters and see yours in the ingredients photo. Are yours airtight? If so, may I ask where you got them? This recipe looks amazing. Will try this weekend.

    - Liz on October 24, 2016 Reply
    • Hi Liz, They are not airtight but I got them at The Container Store :).

      - Jenn on October 24, 2016 Reply
  • 5 stars

    Easy and delicious, what a combo! Even if it had not been easy the finished product was fantastic with great flavor and texture. Thank you so much.

    - Susan on October 6, 2016 Reply
  • Would this work with dried rosemary? Should I increase the amount?

    - Cathy on July 27, 2016 Reply
    • Hi Cathy, I’d stick with fresh rosemary here for the best results — sorry!

      - Jenn on July 27, 2016 Reply
  • 5 stars

    I made this focaccia bread a few weeks ago. It’s delicious. Next time I will reduce the amount of salt topping. Way too salty for me the way it was written. It freezes beautifully.
    Winner recipe. I always enjoy cooking recipes from this website.

    - Mari on April 14, 2016 Reply
  • 5 stars

    This bread is AWESOME!!! I have never made bread (only banana bread) where I had to use my dough hook for my Kitchenaid mixer. It came out perfect, just like the directions and was very easy to do. A little time consuming, but so worth it. This recipe is one of many I have tried from your website and never any complaints. Normally some recipes you find online people add or omit ingredients or it just did not turn out correct. But you nail the seasoning, amount, time perfectly every time. The pictures of step-by-step instructions are also very helpful and they make sure you are doing everything correctly. Looking forward to your cookbook you are working on when it comes out!

    - Tonya on April 2, 2016 Reply
  • 5 stars

    Absolutely wonderful recipe! Super easy to make, hardest part was not eating too much! I LOVE your blog!

    - BMcK on March 13, 2016 Reply
  • 5 stars

    This focaccia bread is so easy to make and I got many compliments on how wonderful it tasted! It went so well with the Big Italian Salad and homemade dressing recipe on your website! I am totally impressed! Thank you!
    Susan H.

    - Susan Huizinga on March 3, 2016 Reply
  • 5 stars

    FANTASTIC! I made this yesterday afternoon to have with your Beef Stew with Carrots and Potatoes Recipe. Wonderful! Our guests loved it and suffice it to say, there were NO leftovers! Thank you!

    - CHRISTINE PAULL on February 22, 2016 Reply
  • Can I use bread machine yeast?

    - Vi on February 18, 2016 Reply
    • Hi Vi, You could, but instant Yeast was developed to be added directly to dry ingredients, rather than proofed with the liquid. So I would mix it in with the flour, salt and sugar, then add the water and oil.

      - Jenn on February 20, 2016 Reply
  • Hi .
    Can we use dried Rosemary instead of fresh and if yes what would be the quantities..your recipes are so fantastic..thank you..
    Nathalie B

    - nathalie on December 17, 2015 Reply
    • Hi Nathalie, I don’t recommend using dried rosemary — it won’t work well here. Sorry!

      - Jenn on December 17, 2015 Reply
  • 5 stars

    This is amazing!! Served with olive oil/fresh grated parm/pepper for dipping. It made a blah monday dinner super special. I added minced garlic to the rosemary topping – no other changes. Will make again and again. Thank you!

    - Anna on November 17, 2015 Reply
  • Can I prepare this in advance and bake it later?

    - Audrey on October 4, 2015 Reply
    • Hi Audrey, It’s possible to make this a little bit ahead of time and bake later, but there are a lot of variables. Here’s a good link that explains:http://redstaryeast.com/yeast-baking-lessons/postpone-baking/

      The other thing to consider is that this bread keeps pretty well since there is a lot of oil in it; you could easily bake it in the morning and serve it warmed up in the evening.

      - Jenn on October 6, 2015 Reply
  • 5 stars

    I’ve made other focaccia recipes that never seemed to have quite the right texture or there were problems with the recipe. This focaccia is *perfect*. It comes together so easily, and it turns out right every time. The flavor and texture is spot on, and adding the rosemary just puts it over the top. It’s so good, it’s addictive!

    - BjustB on October 1, 2015 Reply
  • 5 stars

    This bread was so easy and very tasty! The directions were easy to follow and the pictures were so helpful to see. My bread turned out looking just like Jenn’s!

    - Kara Jones on August 30, 2015 Reply
  • 5 stars

    This was my first time making focaccia, and I was so pleased with how it turned out. I made no changes to the recipe. It makes a lot, so I froze some and it still tasted great out of the freezer.

    - Molly on August 29, 2015 Reply
  • 5 stars

    Have made this recipe several times and it comes out great each time.
    Have tried a variety of toppings, too.

    - gerry on August 29, 2015 Reply
  • 5 stars

    Hi Jen, I love this recipe! I knead this dough by hand and it comes out perfect. The second time I made the bread I infused the olive oil with a large clove of crushed garlic and fresh rosemary a day prior. Absolutely delicious!! Thanks so much for this recipe, my family and friends love it as well.

    - Glenda Andrew on August 12, 2015 Reply
  • 5 stars

    Hello,
    Most of our close friends are peruvian, so we recently made your Peruvian style roast chicken…and it was Amazing!!! So now we are going to attempt this lovely bread!! Super excited, but wanted to ask if you have any suggestions for making it with whole wheat flour? Will it work? or should i try it with half whole wheat/half regular flour? Thank you :)

    - Carla on August 9, 2015 Reply
    • Hi Carla, So glad you enjoyed the chicken. I would definitely make the bread with half whole wheat/half all purpose. Please let me know how it turns out :)

      - Jenn on August 9, 2015 Reply
  • There’s just two of us, so…..is this bread freezable?

    - Cathie on July 9, 2015 Reply
    • Hi Cathie, Yes, definitely :)

      - Jenn on July 9, 2015 Reply
  • 5 stars

    WOW – this is the third time we tried to make focaccia and I was about to give up. I am so glad that I came upon your recipe. It turned out amazing. As a topping, I used fresh basil, tomatoes and garlic. Thank you so much.

    - Jackie on March 25, 2015 Reply
  • 5 stars

    Delicious. The first time I made this bread, I followed the recipe exactly – the second time I used less than the 1/4 cup of olive oil for the bottom of the pan. The bread wasn’t as good.

    I made it for a sick neighbour and it was very well received!

    - Renée Finlayson on March 23, 2015 Reply
  • 5 stars

    So delicious and easy to make! I have a new favorite bread :) It goes especially well with Jenn’s pasta e fagioli recipe. I made both for church supper and had almost no leftovers!

    - EBru on March 21, 2015 Reply
  • 5 stars

    Yeast and I have never been great friends, so I was a little nervous to take on this recipe. But your directions and fantastic visuals made the process so much easier. My family was surprised and delighted to see a pan of fresh warm focaccia cooling on the rack next to a big batch of ham and potato soup. Thank you!

    - Mimi on March 19, 2015 Reply
  • 5 stars

    This bread is really fantastic just like the reviews indicate. It makes a large amount and freezes beautifully. It’s just my husband and myself, so I divided in portions then just pull it out when we are having soup or want bread dipped in oils with herbs and it heats up great. We just wrap it in wax paper and nuke it slightly.

    - Rochelle Shugrue on March 5, 2015 Reply
  • Hi Jenn!
    I’m eager to try this recipe because I love focaccia so much, but unfortunately I don’t have a heavy duty mixer with a dough hook. Do you think it will work if I just use my hands? Thanks!

    - Anna A. on February 21, 2015 Reply
    • Hi Anna, Yes, you can definitely knead the dough by hand. Please come back and let me know how it turns out :)

      - Jenn on February 21, 2015 Reply
  • 5 stars

    This was excellent. I added a little more salt and rosemary and some fresh black pepper. I smoked a turkey breast and had turkey bacon avacado and baby arugala sandwiches my family loved them. Thanks.

    - Dan on February 8, 2015 Reply
  • 5 stars

    This was the perfect recipe for my first attempt to make focaccia. So easy to follow and it came out perfectly – crispy outside, chewy inside, great rosemary flavor and the right amount of salt. My family loved it! We ate it just cooled out of the oven, and then restrained ourselves so that there would be enough for dinner with your pasta fagioli – another easy recipe with excellent flavors.

    - Linda Jean on February 5, 2015 Reply
  • 5 stars

    This was AMAZEBALLS!!!! So easy and simple. The hardest part was waiting for the dough to rise! Tasted awesome and made for awesome sandwich bread the next day! Every recipe I’ve tried from you has become our new favorite! Thank you for the delicious and simple recipes!

    - Casey on January 21, 2015 Reply
    • You’re welcome, Casey. So glad you’re enjoying the recipes!

      - Jenn on January 21, 2015 Reply
  • 5 stars

    One word…perfection. Easy peasey…came out exactly right…delicious, and great with soup….An all out winner, as usual!

    - Gayann on January 21, 2015 Reply
  • Can you freeze the focaccia?

    - leslie on January 19, 2015 Reply
    • Hi Leslie, Yes, focaccia can be frozen. You can also freeze the dough (or part of the dough) after the final kneading before you let it rise. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours. Note that it won’t rise as much as fresh, but it will still work well.

      - Jenn on January 20, 2015 Reply
      • Hi Jenn, I’m so excited to have discovered your food blog today. I’m retired and live alone (excuse me, dear cat) so family meals didn’t grab my attention. It was the Coconut Banana Bread with Pecans … mine is still baking now and looking forward to enjoying it and sharing a thick slice with a friend.
        I want to make your Rosemary Focaccia next. I’ve only made Focaccia one time with a recipe that called for one rise and a second overnight in a olive oil on a baking sheet. I really wasn’t happy with the texture of the bread probably due to small refrigerator. I like the way you use very lengthy rises and then baking. Can I use a smaller baking pan for Foccacia and use remaing dough for a small pizza and refrigerate? Also, don’t have dough hook but can I use bread machine to mix ingredients and kneed?

        - Gina on February 27, 2015 Reply
        • Hi Gina, Welcome to the site! Yes that should work. Hope you enjoy the breads, and please come back and let me know how they turn out :)

          - Jenn on February 27, 2015 Reply
  • 5 stars

    My first time making Foccacia today and this recipe turned out perfect. Very helpful following the recipe with pictures. I made the fettuccini Bolonese last night and it was wonderful. I’m hooked on your site. Thank you so much.

    - Donna S on January 17, 2015 Reply
    • So glad, Donna! Thanks for being the first to review :)

      - Jenn on January 17, 2015 Reply

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