Rosemary Focaccia

Tested & Perfected Recipes

This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd.

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 foccacia 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. Leftovers make wonderful sandwich bread.

What you’ll need to make focaccia

ingredients for foccacia

How to make focaccia

Begin by combining the flour, salt, sugar, and yeast in the bowl of a heavy-duty mixer fitted with the dough hook.

Mix to combine.

mixed flour, yeast, sugar and salt in mixing bowl

Add 1-3/4 cups warm water and 1/2 cup of the olive oil.

adding the warm water and the olive oil to the dry ingredients

Mix on low speed until the dough comes together into a sticky mass.

sticky dough

Increase the speed to medium and knead for 5 to 6 minutes, or until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.

soft and tacky dough

Transfer the dough to a lightly floured surface.

dough on floured surface Briefly knead with your hands until it comes together into a smooth ball.

kneaded dough

Place the dough in a large greased bowl, flipping it over once so that both the top and bottom of the dough are lightly slicked with oil.

dough in greased bowl

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

dough doubled in size

Pour about 1/4 cup olive oil onto a 13″ x 18″ rimmed baking sheet (I know it seems like a lot, but that’s what gives focaccia its characteristic crispy bottom), then place the dough on top.

placing dough on oiled baking sheet

Flip it over once so that both sides are coated with oil; this makes it easier to stretch. Using your hands, spread it out to the corners of the pan.

stretched dough in pan

Use your fingertips to make dimples all over the dough.

making dimples in the 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. 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.

dough in pan, after second rise and ready to bake

Bake for about 20 minutes, until golden.

baked focaccia in pan

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

How to freeze focaccia

The finished focaccia freezes beautifully. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and rewrap it in the foil. Heat it in a 350-degree oven for 10 minutes or until heated through.

Note: This recipe was updated with new photos and instructions in 2019; to see the original recipe, click here

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Rosemary Focaccia

This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd.

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 to 3 hours rising time


  • 5 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
  • 1 tablespoon sugar
  • 1 packet (2-1/4 teaspoons) instant yeast or rapid rise yeast
  • 1 tablespoon + 3/4 teaspoon kosher salt, divided
  • 1-3/4 cup warm water
  • 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


  1. In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 tablespoon of the salt. Mix on low speed to combine. Add the water and 1/2 cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
  2. Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too). Knead by hand briefly until the dough comes together into a smooth ball.
  3. Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours. (The warmer the spot, the faster it will rise.)
  4. Coat a 13" x 18" 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 once 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.
  5. While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position.
  6. Sprinkle the top of the focaccia dough with the remaining 3/4 teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon 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.
  7. Make-Ahead/Freezer-Friendly Instructions: Focaccia is best eaten freshly baked but it can be made 1 day ahead of time, if necessary. For best results, wrap the focaccia in aluminum foil and place in a sealed plastic bag at room temperature. Reheat, wrapped in foil, in a 350°F oven until just warmed through, about 10 minutes. The focaccia can also be made ahead and frozen. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and re-wrap it in the foil. Heat it in a 350°F oven for 10 minutes or until heated through.

Nutrition Information

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  • Serving size: 2 squares
  • Calories: 325
  • Fat: 15 g
  • Saturated fat: 2 g
  • Carbohydrates: 41 g
  • Sugar: 1 g
  • Fiber: 2 g
  • Protein: 6 g
  • Sodium: 160 mg
  • Cholesterol: 0 g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I made this focaccia bread yesterday with my teenage son. It was the first time he had made a yeast bread and we had so much fun! The end result was perfection! It tasted exactly like the focaccia bread you would get in a high end restaurant. I served it with your recipe for Baked Ziti with Sausage which I made for the first time a couple weeks ago and my family has been begging me to make again. Thank you for all the great recipes Jenn!

    • — Elise Kirkpatrick on October 21, 2019
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  • This focaccia bread is AMAZING!
    First time making. It’s so light and airy. Hard to stop eating. Thank you for this great bread recipe!

    • — Dana on October 18, 2019
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  • Back in the fold!
    I have made this several times, with great success, and other of Jens bread recipes as well…I am a good cook, but an anxious bread baker….I got distracted by beautiful photos on another site…I know, I know,…. and after two “ epic fails” I went back to see the reviews…all glowing, most about the beautiful photos of the bread, but no one had actually MADE the bread! I’m now in the middle of my beautiful rosemary focaccia bread, confidence restored! Jen’s recipes are fail proof, explained like no others, with step by step pictures, and actually made by her loyal fans! I promise not to stray again!

    • — Gayann on September 22, 2019
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    • 😊

      • — Jenn on September 22, 2019
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  • Hi Jen,

    Do you think I could make this with gluten free all purpose flour with similar results? My niece is gluten free but I know she would love this focaccia! Thanks.

    • — Sona Mehta on September 10, 2019
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    • Hi Sona, I haven’t made this with gluten-free flour, so I can’t say for sure. (Oftentimes, readers will comment that they’ve adapted my baked goods to be gluten-free, but I don’t see any comments mentioning that here, so you’d be the “guinea pig.”) If you want to give it a try I know a lot of readers have had great luck with King Arthur’s gluten-free flour. Please LMK how it turns out if you try it!

      • — Jenn on September 10, 2019
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  • Hello. Anyone have the final weight of the dough? Thanks!

    • — Obie Ferguson on September 7, 2019
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  • Can I make the dough one or two days before the party?

    • — bushra rahim on August 29, 2019
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    • Hi Bushra, It’s possible to make the dough a little bit ahead of time and bake later, but there are a lot of variables. Here’s a link that explains:

      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. Hope that helps!

      • — Jenn on August 29, 2019
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  • I made this and we loved it! It made a ton so I have frozen some to use at a later date. I also made the leek potato soup to go with the bread. Another wonderful, easy recipe! Thanks, Jenn!

    • — Colette Dryden on August 21, 2019
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  • This was the best I’ve ever made!

    • — Robin on August 18, 2019
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  • Thanks for another easy to follow and successful recipe, Jenn! Quick question re the Freezer-Friendly instructions – can I assume that the focaccia needs to defrost before baking in oven??

    • — Sue H. on August 17, 2019
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    • Hi Sue, I’ve usually taken it out of the freezer a little in advance, but you can reheat it from frozen; it will just take a few extra minutes in the oven. 🙂

      • — Jenn on August 17, 2019
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  • This bread is the simplest and the best!! I’ve made it many times using my my fresh rosemary and it always comes out perfectly!!

    • — Beth Flaris on August 10, 2019
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  • Can you make this without a heavy-duty mixer?

    • — Heather on August 9, 2019
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    • Sure, Heather – you can knead the dough by hand.

      • — Jenn on August 11, 2019
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  • I used to use this recipe a lot and I realised that you changed one of the first steps? It used to start with the yeast, water and sugar that was left to proof for 10 minutes. Why was that changed?

    • — K on August 4, 2019
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    • Hi K, I changed the yeast to instant/rapid rise yeast, which does not need to be proofed. Makes it easier, but there is a link to the old recipe at the end of the step-by-step photos if you’d prefer to use it. 🙂

      • — Jenn on August 5, 2019
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      • This recipe is just great! Easy to follow and the dough is super easy to work with. My first time making a focaccia and it was a delicious success. I made half with the rosemary exactly like in the recipe, and sprinkled the other half with shredded pizza blend cheese for the kids, both turned out great! This recipe is a keeper.

        • — Julia on August 8, 2019
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  • I haven’t had a lot of experience making bread but this was incredibly easy and the results were simply stellar. I would have taken a picture but we ate it. I doubt there will be any to freeze since I split it the next morning and toasted it. Drizzled with honey, it was divine. The honey mixed with the rosemary and salt was indescribably delicious! This recipe is a keeper. The only thing I would ask for is instructions to knead by hand as I don’t always have access to a mixer.

    • — Linda V on July 28, 2019
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    • Hi Linda, So glad you enjoyed this! You can definitely knead the dough by hand the old fashioned way. It will just take a little more time.

      • — Jenn on July 28, 2019
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  • So easy to make and delicious!

    • — Holly on July 26, 2019
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  • Where has this been all my life? It’s absolutely delicious and so fun to make! I only had instant yeast, so I added it to the other dry ingredients just like when I make pizza dough. I combined the water and oil, and added that to half of the dry ingredients and gradually added the rest. This was such a huge hit that I know I’ll be making it often, and can’t wait for the rest of the family to try it when they visit.

    • — Sandy on July 24, 2019
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  • Do you recommend making this only if you have a mixer? I do not have a mixer but i was thinking about trying by hand, do you think the texture would be drastically different?

    • — francis on July 21, 2019
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    • Hi Francis, You can just knead by hand the old fashioned way. It will take a little more time, but shouldn’t significantly impact the texture. Hope you enjoy!

      • — Jenn on July 22, 2019
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      • Made by hand and turned out great! Definitely going to remake

        • — Francis on July 28, 2019
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  • Hi Jenn. I do not have a 15×18 pan. If I were to divide it in half, what other pan can I use?

    • — Judy on July 21, 2019
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    • Hi Judy, It’s actually a 13×18-in pan, which is a quarter sheet pan (what we normally bake cookies on). Do you have one of those?

      • — Jenn on July 21, 2019
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  • Made this today and it’s fabulous! Followed your directions to a tee and it came out great! I’ve loved all your dishes I’ve tried and have your cookbook!! We made a little accompaniment of evoo/fresh parm and cracked pepper to dip it in, yummmm!!

    • — Carol on July 19, 2019
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  • This is a fun recipe, who doesn’t like making dimples? It’s delicious, easy and has become a favorite. Had occasion to freeze a bit of it and it tasted just as good when it was thawed so I made a loaf (do you call this a loaf?) just to freeze so we can readily have access to a couple of slices for a quick addition to meals. I’m glad I came across your site as I’ve enjoyed making several of the dishes. In fact, it’s your Chicken Marsala recipe tonight.

    • — Kathy on July 18, 2019
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  • This recipe is spot on. Made proscuitto, pesto, fresh mozzarella sandwiches out of this focaccia. They were a hit! Thank you for providing such delicious recipes.

    • — Jen on July 18, 2019
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  • Just made this for the second time and the house smells wonderful! The first batch was so yummy. The recipe is simple and turns out way better than other focaccia recipes I’ve tried from some of my cookbooks. Can’t wait to eat some for dinner! Hope it lasts that long!

    • — Lisa on July 9, 2019
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  • Do you think it would be too thick if I baked the focaccia in a 9×13 pan and then divided it into squares for hamburgers and other sandwiches? I want a sturdy bread that won’t fall apart.

    • — Nora on July 5, 2019
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    • Hi Nora, I actually think this would be fine as is for hamburgers and sandwiches. And I’ve never tried this in a 9 x 13 baking dish. While it may work, I’m a little concerned that the outside would get baked but the inside may be a bit doughy. If you do try it, I’d love to hear how it turns out!

      • — Jenn on July 8, 2019
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  • I want to make this recipe , but have rapid rise yeast. can i substitute?

    • — runa mukherjee on July 2, 2019
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    • Sure, Runa, but rapid rise 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 July 2, 2019
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      • Thanks a lot. I was thinking that too but wanted to confirm with you, and I think i should reduce the quantity of rapid yeast.

        • — runa mukherjee on July 3, 2019
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  • Hi Jenn
    Have you been to IRicchi? If you have you know they make the focaccia with tomatoes on top. They may be marinated. They make it the same way at Cesco. How and when would I add the tomatoes to the bread?

    • — Birnbaum Tracy on June 1, 2019
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    • Hi Tracy, I’m not familiar with the focaccia at iRicchi or Cesco, but it sounds delicious! I would scatter some tomatoes (very thinly sliced) on top of the dough before baking. I’d love to hear how it turns out!

      • — Jenn on June 2, 2019
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  • When would you add cheese if you were to do so? In place of the rosemary or mix in with the dough? Thanks in advance.

    • — Dave H. on April 29, 2019
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    • Hi Dave, I’d sprinkle it on top of the dough in place of (or in addition to) the rosemary. Enjoy!

      • — Jenn on April 29, 2019
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  • I made this yesterday with sprouted whole wheat flour and fresh rosemary that I had left over from Easter. I also used avocado/olive oil. It’s amazing!

    • — Tracy S on April 28, 2019
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  • Excellent bread. I made it today, after seeing the picture in the email sent by Jenn. I bake our bread as a rule, and this was such a nice variation. I didn’t have a big enough pan, so used a 10×15 instead. It was still ok. I also didn’t have fresh rosemary so I used about 2 t Italian seasoning. I omitted the extra olive oil on top as there were already small pools of it from the 1/4 cup I put on the bottom of the pan. This will be baked many times over in our home. Thank you!

    • — Deniza on April 25, 2019
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  • Wow!! What a wonderful recipe. Did it yesterday and it turned out super yummy. My son loved it so much. Thank you!!

    • — Hyndavi on February 28, 2019
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  • The recipe calls for all purpose flour but all I have on hand is bread flour – would that work? Thank you.

    • — Annette on February 27, 2019
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    • Hi Annette, For the best, most predictable results, I always think it’s a good idea to use the type of flour called for in the recipe because that’s how the recipe was developed and tested. I haven’t tried this with bread flour so I can’t say for sure, but I think it will work. I’d love to hear how it turns out if you try it! 🙂

      • — Jenn on February 28, 2019
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  • This recipe produced a flawless focaccia with lightly crispy edges and a melt-in-your-mouth crumb. I didn’t have any rosemary so I just skipped it and used fancy sea salt on the top (plain kosher salt in the dough). I’m going to eat the whole pan myself and then make another…

    • — TracyAnnin on February 5, 2019
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    • This focaccia is so so so so good!!! My family absolutely demolished the whole thing and even wanted more. Delicious recipe & super simple to make.

      • — Jeremy on May 18, 2019
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  • How much is 5cups of flour in grams?

    • — Bhavna on February 5, 2019
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    • Hi Bhavna, 5 cups of flour is the equivalent of 625 grams. This recipe actually has metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on February 5, 2019
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  • Delicious!

    • — SH on January 15, 2019
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  • Absolutely tasteless focaccia. Very pretty when done though.

    • — Wanda Lambert on January 14, 2019
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  • I need a recipe for two. Can the ingredients be halved? How should I reduce in half?

    • — Ruth on January 12, 2019
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    • Hi Ruth, you could cut the recipe in half if you’d like. You’d just need to divide all the ingredients by two. This freezes beautifully, so you could make the entire recipe, cut it into portions and freeze some of it for a later date. Hope you enjoy!

      • — Jenn on January 13, 2019
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  • I made this bread for a potluck dinner last night. It was easy to make and a huge hit. I’m also happy to report it tastes even better today. I had a piece with my morning coffee and the flavors of rosemary, olive oil, and salt have intensified. Yummy!

    • — Colorado Annie on December 17, 2018
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  • This was absolutely delicious and passed all of the authenticity-tests. I live in Barcelona (which has a ton of Neapolitans) and my husband is Italian so we are big pizza and focaccia aficionados. I used a 1/2 cube of fresh yeast and let it rise for about 6 hours in a slightly warm oven. Naturally, only high-quality flour, olive oil, salt and yeast were used; the results were amazing!

    • — Erica on November 25, 2018
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  • Hi. Made your rosemary focaccia bread tonight along with your Smokey Chickpea, Red Lentil and Vegetable soup. Both were delicious. Question…How do you recommend storing the focaccia and reheating it? I want to put it away before I eat the entire bread! Thanks.


    • — Karen Schoener on October 28, 2018
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    • Ha! I’d wrap it tightly in plastic wrap and store in the fridge. To reheat, wrap in foil and heat in 350°F oven for 5 to 10 min, or until warm. Glad you enjoyed!

      • — Jenn on October 28, 2018
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  • Absolutely delicious! Thanks so much!

    • — Daffydil on October 8, 2018
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  • The focaccia turned out very delicious, seems like a ‘perfect recipe’. Thanks!

    • — Lourdes on September 30, 2018
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  • I grew up with our local baker making raisin Focaccia. Any suggestions on how I might be able to put that together.

    • — Mike P. on September 10, 2018
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    • Hi Mike, You could add raisins to this batter (and depending upon how you feel about the combination of sweet and savory, you could omit the rosemary). Hope that helps!

      • — Jenn on September 12, 2018
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      • Jenn,
        Thank you very much. The Rosemary Focaacia recipe worked great, the first time.

        • — Mike Picchi on September 15, 2018
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  • I’ve made this recipe 4 times and every time it turns out great! Actually two of the times I made it was for a friend and we traded my bread for his art. This is definitely my go-to focaccia recipe from now on.

    • — Jordan on August 22, 2018
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  • Hi Jenn,
    Would you recommend plain flour which I believe in the UK is the equivalent for all purpose flour or bread flour ?


    • — Deborah Tzelis on August 20, 2018
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    • Hi Deborah, Yes, plain flour is correct. Enjoy!

      • — Jenn on August 20, 2018
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  • Made this bread today. It turned out perfect! Great flavour and wonderful texture. Thanks Jen.

    • — Sandy Bowns on May 10, 2018
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  • Amazing. Soooooo delicious. The best bread I’ve ever made. I use bread flour.

    • — Cindy on April 27, 2018
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  • Could you add garlic to the recipe?

    • — Jacqui Rizzo on April 11, 2018
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    • Definitely!

      • — Jenn on April 11, 2018
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  • Hi! Can I make this the day before for a dinner party? The day of the dinner party my oven won’t be available. If I can, how should I store it overnight and warm it up before serving? Thanks in advance!

    • — Jackie on March 16, 2018
    • Reply
    • Hi Jackie, While you could get away with making this a day in advance, I’d suggest making this the day you plan to serve it if possible. The best way to store it is to wrap it in a dish towel or paper bag and keep it in a dry place. You can bake it in the morning and warm it up just before serving.

      • — Jenn on March 16, 2018
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  • I don’t have any fresh rosemary but I do have fresh dill. Do you think that could work?

    • — Karen on March 5, 2018
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    • Sure Karen, it’s not a traditional herb for focaccia but it will work. The other option would just be to omit the herbs – it will still be delicious.

      • — Jenn on March 5, 2018
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  • Easy to make (it takes some time to stretch the dough into the pan). Very tasty. Stores well in airtight canisters, but it does get soft after storing, I “refresh” it in the toaster oven to crisp it up before serving leftovers.

    • — Maria Maddox on March 1, 2018
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  • Hello! I have made this bread and it was a big hit. I want to make it for a small get together we are having but I want to serve it warm and just baked.

    Can I just start the bread making the day before or 10 hours before and put the dough in the fridge? If so, how much time should I allow for the second rise, just before baking it?

    My second option- the one I would prefer, it would be to make the bread but bake it for only 10 min and store it. Then, close to the party time, finish baking it. At some grocery stores they sell bread like this – not completely baked and that need to finish at home. But it is usually baguettes.

    Is that possible with this bread?

    • — Benita on February 28, 2018
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    • Hi Benita, glad you like the focaccia! You can fully prepare this a few hours ahead and just stick it in the oven to warm for about 10 minutes right before your get together. That said, if you want to go a different way, I would suggest going with the first of the two alternatives; it’s fine for the dough to sit in the fridge overnight after the first rise – when you take it out for the second rise, it will take longer because it’s cold – I’d give it two hours. Hope that helps!

      • — Jenn on February 28, 2018
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  • If I refrigerate the dough overnight, do I let it rise again while still a ball? Or, go right to putting it in the pan and doing the 2nd rise? Also, one time I tried adding carmellized onions right before baking and itdeflated I think from the weight of the onions. Should I add them before the 2nd rise? Will it rise ok from the weight of the onions?

    • — Candy on February 25, 2018
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    • Hi Candy, The refrigeration time would be considered the first rise so you can go ahead and put it right in the pan. Just keep in mind that the second rise will take longer since the dough will be cold. And I’d wait to add the onions until right before baking. Hope that helps!

      • — Jenn on February 26, 2018
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  • Made this as a part of our Valentines dinner last night.
    I did use my bread making machine on the dough setting for the mixing, kneading and rising – worked out great! I followed the initial yeast proofing step, then poured that into the machine, and added the flour, etc on top and let the machine run, then followed the steps from there – worked out beautifully!
    BIG HIT with my family!

    • — Jules on February 15, 2018
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    • Wondering where you picked up on using the recipe again after getting it out of the breadmaker??

      Did you start with putting it into the rimmed pan? Or did you do a rise after the breadmaker?

      • — Jacki on December 26, 2018
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  • Great bread and easy to make! It does make a truly huge portion, though, so I might halve the recipe. Also, I shortened the kneading time to about 4 minutes in the stand mixer and the bread came out so light and airy as a result.

    • — Mr Edlick on February 12, 2018
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  • Hi Jenn, I was wondering how this is supposed to be stored? I made it last night, and kept the leftovers in the pan I baked it in, covered with foil. Could it possibly have molded? I looked at it today and it has small white domes all over it. Idk if it could be something that’s normal to happen to the bread, or if it’s just mold ): I live in Japan so it’s pretty humid, but it’s also winter and not bad right now…

    • — Philippa on January 7, 2018
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    • Hi Philippa, Bread is definitely susceptible to mold — and that sounds like mold — but I’ve never seen it mold overnight. The best way to store bread is to wrap it in a dish towel or paper bag and keep it in a dry place (don’t wrap in plastic, as that encourages mold growth). If your kitchen is particularly humid, you might want to freeze your bread immediately and defrost as needed (if freezing, you should wrap in plastic to protect from freezer burn); that way you won’t have to worry about spoilage at all. Hope that helps!

      • — Jenn on January 7, 2018
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    • If your place is humid, the white things are probably the salt that dissolved in the moisture.

      • — Luis Pereira on March 31, 2018
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    • The white spots are just from sea salt and the moisture from wrapping!

      • — Alexa on February 18, 2019
      • Reply
  • Made this to eat with the Butternut Squash soup. We thought it was a great match and would do it again.

  • I made this as a surprise for my husband. It turned out better than I could have asked. Love it!

    • — LindaG on November 30, 2017
    • Reply
  • I have made this bread a few times and every time I make it, it is gone the next day. It is really good. I didn’t alter the recipe or make any substitution. I would highly recommend this bread.

    • — Amanda on November 30, 2017
    • Reply
  • There are not enough stars to rate this bread. I made it for the 1st time last Christmas for a couple of different parties and had nothing but rave reviews. It is not a diificult recipe. It just takes a little time. The flavor is amazing and the rosemary adds wonderful flavor, especially since it is one of my favorite herbs. I will be making it again this holiday season. Just so you know, I am a food snob and only want the best on my plate at a meal. This certainly fills my requirements.

    • — Marilyn Paladino on November 30, 2017
    • Reply
  • I’ve made this bread using your recipe 3 times now and making it again today for Thanksgiving dinner.

    Takes time but isn’t at all difficult. Can be made without an electric mixer, which I don’t have.

    Great for snacking on or using to make sandwiches.

    • — Tim M. on November 23, 2017
    • Reply
  • Too much olive oil. Overall bland taste. I tried twice and it improved slightly by sprinkling more salt over top than recipe called for. However, will not be making again.

    • — Karen on November 10, 2017
    • Reply
  • Hi Jenn,
    Noticed a previous post where you responded to a question that the dough could be started and refrigerated for a time. How long a time? I was hoping to begin the process one evening, refrigerate the dough overnight and finish the next morning. Would that work? Thx much!

    • — Linda Brown on October 27, 2017
    • Reply
    • Hi Linda, that should be fine. Hope you enjoy!

      • — Jenn on October 28, 2017
      • Reply
  • This was incredibly delicious!!! My husband and kids loved it, they just kept snacking on it all day. I didn’t have rosemary so i added fresh thyme, oregano and some red onion slices.. I can’t even explain. My husband just came back from the supermarket with 5 packets of flour, i said what is all this for, he said so you can make that bread again, you have no excuse that you don’t have flour. So thank you for the delicious recipe!

  • Has anyone been able to make this successfully with gluten free flour? Would so appreciate your recommendations/advice?

  • This bread was FAB! I made an open face sandwich with skirt steak, caramalized onion, and a slice of provolone. My whole family nibbled on it before the sandwiches were ready. Love all you recipes!

  • This turned out amazing! The perfect combination of crisp crust and soft & fluffy yummy middle. I paired it with vegetable & beef soup with sour cream and sorrel & replaced rosemary with thyme (as I did not have any rosemary). It was soft even the second day and made for a nice lunch sandwich for my sons’ school lunches. And yes, I’m making it tonight as well!

  • your recipe site is my favorite…..from an old cook of 60yrs :o)

  • This was incredible! I paired it with the Smoky Chickpea, Red Lentil, and Vegetable soup recipe from this website, and it was a hit. My husband and toddler asked for seconds (and thirds). I had to knead by hand since I don’t have a high powered mixer, and I completely forgot the salt to add to the top, but it still turned out great. I’ll add a bit of salt next time, but probably less than a 1/2 teaspoon so as not to overwhelm the taste of the bread itself. Thanks for the great recipe!

  • I’ve made this at least a dozen times now, absolutely love it! It is an easy dish to bring to big gatherings because you can cut it into small squares so there is enough for everyone. I’ve even had to make double for big family dinners because it got eaten so quickly the time before. When I’m making it for a smaller group, my husband and I will usually have sandwiches with it as well. It tastes delicious with prosciutto and mozzarella! Fresh out of the oven is the most ideal time to enjoy it. I sent some over to my sister the other day after taking it out and she told me she thought it was the best thing she had ever eaten. I was literally thinking the same to myself as I was eating a sandwich with it when her message came in. I even have a rosemary plant now for this recipe.

    • Kaylie – when you doubled the recipe, did you double the yeast too? I’m feeding a crowd for Thanksgiving.

  • I love this Recipe!! I used the dough for pizza crust and it was amazing! That was yesterday, now I’m making a batch and adding onion and rosemary for sandwhiches. I’m a fan…

    • — Tootie Morrisin
    • Reply
  • I would like to bake this fresh for dinner tomorrow evening, but I will be unable to tend the dough for a portion of the afternoon. Is it possible to get the dough started and “hold” it in the refrigerator for a time? Thanks much!

    • — Jacquie Rohricht
    • Reply
    • Hi Jacquie, Sorry about the delay in responding! If it’s not too late, it’s fine to let yeast dough like this sit in the fridge for the day.

  • Love this recipe! I make it often and use it for pizza crust too. All I have on hand is rapid rise yeast. Can I use that?

  • Hi this recipe is lovely. Just wanted to know- should we create dimples after the second rise? Thanks in advance.

    • Hi DV, After the dough has risen for 1 – 2 hours (the first rising) and you’ve stretched to the edges of the baking sheet, you’ll create dimples; then you let it rise again for about an hour.

      • Thanks for your quick reply…going to prepare the dough now… 🙂

        • Hi,
          Good God what a delicious recipe…yummy.My family loved it…Fantastic.
          Thanks for your reply.

  • Great recipe! Looking forward to experimenting with different toppings but fabulous with the rosemary. My son inhaled two big chunks of this bread as soon as he walked in the door & then another with his dinner.

  • Hello Jenn, I just tried this recipe, but this bread made a lot of smoke while baking. I haven’t taste it yet since I feel a little bit worried about the smoke. Do you encounter the same situation when baking this? Is it because the recipe uses so much olive oil and it hits its smoke point while baking? Is it still safe to consume in this situation? Thank you.

    • Hi Mira, this definitely should not smoke like you described. Did you have the rack set to the center of the oven? If it was too close to the heating element, it may have caused the oil to spatter a bit, creating smoke. (And I do think it’s safe to eat.) Sorry you had a problem with it!

  • This is the recipe that made me not afraid to work with yeast. It’s always spectacular.
    I didn’t have rosemary on hand, but I did have fresh thyme and the substitution worked really well.

  • I just made this bread today. It came out perfect. I would use a little less salt in the end. This recipe is definitively going to my favorite bread list. Thanks for sharing with detailed instructions.

  • Hi Jenn – I made this recipe in January and LOVED it. We have a snow day here in Washington and I thought I’d make it again. Quick question: my daughter and I are giving up sugar for Lent – do you think it would matter if I omitted the tablespoon of sugar?

    • Hi Annette, So glad you liked it! The sugar helps to activate the yeast, but you can get away without using it.

  • Just made your rosemary Focaccia bread.
    Delicious! Thank you for your great easy to understand directions. It came out perfectly.

  • This was a breeze to make and absolutely delicious! I’ve been wanting to try making focaccia for a long time but was always put off by the number of steps – finally decided to give it a shot and this recipe was perfection! Love the step by step instructions with pictures. All I had to do was follow along. I had intended to serve the bread with dinner, but it didn’t last that long. The rosemary and salt, combined with the oily crunch, are irresistible. I’ll be making this recipe again and again.

  • Made this today and it is delicious! I did not have fresh rosemary, however, so took a tip from another recipe to make an herb oil. I warmed some olive oil and added dried rosemary, then let it cool. Brushed/poured that on top before I baked. Worked great…tastes amazing!

  • So incredibly good! It really is a huge bread – but hubby and I managed to polish this bad boy off in 3 days flat :). We even used it for hamburger buns! And last night I used it for pizza dough. I split it in half for two crusts and loaded it with pizza toppings. Let me tell you, this will be my new pizza dough recipe!! Turned out so well! I have never been 100% happy with pizza dough I’ve made in the past, but with this one I was 1000% happy :).

  • Hi Jenn, Your recipe for focaccia was easy to follow but my first results were disappointing – probably my fault. The taste was excellent but the texture was tough and dry. I kneaded for 6 minutes with my big mixer – should I cut the time or knead by hand? I think it was dry because I didn’t drizzle much oil on the top. I’m sure willing to try again because your recipes always give 5 star results. PS – If I knead by hand, what should the dough look like?

    • Hi Pat, Sorry the texture wasn’t quite right for you. It could’ve been a couple things; did you decrease the oil in the dough itself? Did you use the scoop and level method when measuring the flour? (It could be a bit tough if there was too much flour.) I don’t think it had anything to do with how long you kneaded it because the timing sounds right in that regard.

  • 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!!!

  • 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.

  • I don’t have a mixer like yours. Can I still make this maybe mixing by hand.

    Thank you

    • Hi Betty, You can make this without a mixer and just knead by hand the old fashioned way. Hope you enjoy!

  • 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

    • 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

  • Love the pictures. Can’t wait to make this!

  • 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 ?

    • Hi Tracy, You can make this without a mixer and just knead by hand the old fashioned way :).

  • 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!

  • How much would I need to make 10 pizza doughs

    • — Anthony Vicidomini
    • 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!

  • 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!

  • 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.

  • 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!

    • 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!

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

  • Hi Jenn,

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

    • 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!

  • I will try this tonight based on the excellent step-by-step presentation of the recipe. Nice work.

  • 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.

    • Hi Liz, They are not airtight but I got them at The Container Store :).

  • 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.

  • Would this work with dried rosemary? Should I increase the amount?

    • Hi Cathy, I’d stick with fresh rosemary here for the best results — sorry!

  • 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.

  • 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!

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

  • 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
    • Reply
  • 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!

    • Reply
  • Can I use bread machine yeast?

    • 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.

  • 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

    • Hi Nathalie, I don’t recommend using dried rosemary — it won’t work well here. Sorry!

  • 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!

  • Can I prepare this in advance and bake it later?

    • 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:

      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.

  • 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!

  • 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!

  • 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.

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

  • 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.

  • 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 🙂

    • 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 🙂

  • There’s just two of us, so… this bread freezable?

    • Hi Cathie, Yes, definitely 🙂

  • 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.

  • 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
    • Reply
  • 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!

  • 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!

  • 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
    • 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!

    • Hi Anna, Yes, you can definitely knead the dough by hand. Please come back and let me know how it turns out 🙂

  • 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.

  • 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.

  • 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!

    • You’re welcome, Casey. So glad you’re enjoying the recipes!

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

  • Can you freeze the focaccia?

    • 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.

      • 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?

        • 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 🙂

  • 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.

    • So glad, Donna! Thanks for being the first to review 🙂

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