Name: Rosemary Focaccia Bread
Prep time: 10 min
Cook time: 25 min
Total time: PT-488458H30M57S
Cuisine: Italian
Ingredients: 2¼ teaspoons instant or active dry yeast; 1¾ cups warm water (about 110°F); 1 tablespoon honey or sugar; ¼ cup olive oil, plus more for greasing and drizzling; 4 cups all-purpose or bread flour; 2 teaspoons salt; 2 tablespoons fresh rosemary, chopped; 2 cloves garlic, minced; Coarse sea salt, for topping

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I’m sharing my take on rosemary focaccia bread—an irresistibly fragrant Italian flatbread flavored with olive oil, garlic, and fresh rosemary. It’s easy to make at home, beautifully golden, and perfect for pairing with meals or using as sandwich bread.

Rosemary Focaccia Bread

Why You’ll Love This Recipe

I love this focaccia because it’s versatile, forgiving, and full of flavor. The olive oil creates a crisp exterior and soft, airy interior. The rosemary and garlic give it a savory aroma that fills the kitchen as it bakes. I find that the longer I let the dough rest, even overnight, the more complex and delicious the flavor becomes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

instant or active dry yeast
warm water
olive oil
all‑purpose or bread flour
salt
fresh rosemary
minced garlic
coarse sea salt for topping

Directions

I whisk the yeast into warm water with a touch of honey or sugar and let it sit until foamy, about 5 minutes.
I add the olive oil, salt, and half of the flour. Once combined, I mix in the remaining flour until a soft, sticky dough forms.
I knead the dough until smooth, about 5 to 8 minutes, then transfer it to an oiled bowl, cover, and let it rise until doubled in size, about 1 to 2 hours.
After the first rise, I punch the dough down and place it into a well-oiled baking pan, gently stretching it out to fit. I cover and refrigerate the dough for at least 1 hour or up to 24 hours.
When ready to bake, I let the dough come to room temperature. Then I use my fingertips to make dimples all over the surface, drizzle with olive oil, and sprinkle with rosemary, garlic, and coarse sea salt.
I bake it in a preheated oven at 450°F (232°C) for 20 to 25 minutes, until golden and crisp on top. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 20 servings using a standard rectangular baking pan.

Prep time: 10 minutes
First rise: 1–2 hours
Chill time (optional): 1–24 hours
Bake time: 20–25 minutes
Total time: around 2–3 hours (excluding overnight chilling)

Variations

I like to sprinkle grated Parmesan on top before baking for a cheesy finish.
Adding sliced cherry tomatoes or olives gives it a Mediterranean twist.
Sometimes I swap rosemary for sage or thyme for a different herbal note.
I’ve also folded in caramelized onions or roasted red peppers into the dough for extra flavor.

Storage/Reheating

I store leftover focaccia at room temperature in an airtight container for up to 2 days. For longer storage, I wrap it well and freeze it for up to 1 month.

To reheat:

In the oven: I warm slices in a preheated 375°F (190°C) oven for 8–10 minutes to bring back the crust.
In the air fryer: I reheat at 375–400°F for 5–7 minutes.
In the microwave: I warm it for 15–30 seconds, but it turns soft rather than crisp.

FAQs

How sticky should the dough feel?

The dough is quite sticky and wet, which is normal. It helps create the signature airy texture. I keep my hands oiled when handling it.

Can I use dried rosemary instead of fresh?

Yes, but I use less—about half the amount—since dried rosemary is more concentrated in flavor.

Do I have to knead the dough?

Kneading gives the dough structure, but a long rest can also develop gluten. I sometimes use the no-knead method and just let it rise longer.

Is it best to refrigerate the dough?

I find that chilling the dough improves the flavor and makes it easier to handle. An overnight rest in the fridge yields the best results.

How long does focaccia stay good once baked?

Focaccia tastes best fresh but stays good for up to 2 days at room temperature. After that, I freeze leftovers and reheat as needed.

Conclusion

I always enjoy making this rosemary focaccia because it’s simple, aromatic, and deeply satisfying. It fits into almost any meal, whether as a side, sandwich base, or snack on its own. I find the process relaxing, and the end result is a golden, flavorful bread with the perfect crisp bite and tender inside. It’s a recipe I come back to again and again.