Easy Focaccia Recipe with a Touch...

I don’t know about you, but there’s something magical about freshly baked bread, especially when it’s soft, fluffy, and topped with herbs. This easy focaccia recipe with rosemary and sea salt is one of my absolute favorites to make. The combination of the earthy rosemary and the burst of sea salt takes this bread to another level, making it perfect for dipping in olive oil, pairing with a hearty soup, or even turning into a tasty sandwich base. Plus, the smell of it baking fills the house in the best way possible, there’s just no way to beat that warm, comforting aroma.

Now, don’t let the thought of making your own bread scare you away. This focaccia recipe is so simple and requires only a few basic ingredients. With just some flour, yeast, a little olive oil, and fresh rosemary, you’re well on your way to baking your own Italian-inspired masterpiece. The best part? It only takes a couple of hours from start to finish, and you don’t need any fancy equipment. Just a little bit of time, and you’ll have soft, golden-brown focaccia that’s sure to impress!

Whether you’re a seasoned baker or this is your first foray into bread-making, I promise you this focaccia is easy to get right. You don’t need to be intimidated by the process. Just a bit of patience while it rises and you’ll end up with a perfect, pillowy focaccia every time. I like to drizzle mine with extra olive oil and sprinkle it with a pinch of flaky sea salt right before baking, but feel free to get creative with your toppings. Garlic, olives, or even a few sun-dried tomatoes work wonderfully here!

Ingredients

• 4 cups all-purpose flour (500 g): Start with 4 cups of all-purpose flour for the perfect, soft texture in the focaccia.

• 2 ¼ tsp dry yeast (7 g, 1 packet): Use 2 ¼ teaspoons of dry yeast to help the dough rise beautifully.

• 1 ⅓ cups warm water (325 ml): Warm water activates the yeast, so aim for about 325 ml to get the dough consistency just right.

• 2 tbsp olive oil (plus extra for drizzling): Olive oil adds richness to the dough, and a drizzle on top before baking gives it a golden finish.

• 1 tsp sugar: A teaspoon of sugar boosts the yeast and helps it rise properly.

• 1 tsp salt: Add a teaspoon of salt to balance the flavors and bring out the best in the dough.

• 1 tbsp fresh rosemary leaves (or 1 tsp dried): Fresh rosemary gives the focaccia a fragrant, herby kick, but dried rosemary works well too.

• 1 tsp flaky sea salt: A sprinkle of flaky sea salt on top adds a burst of flavor and a lovely crunch.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.

2. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Knead the dough for 8–10 minutes until smooth and elastic.

3. Shape the dough into a ball, cover it with a kitchen towel, and let it rise for 1 to 1.5 hours until doubled in size.

4. Grease a baking tray with olive oil. Place the dough on the tray and stretch it out to form a rectangle or press it into a round shape.

5. Use your fingers to press dimples into the surface of the dough. Drizzle with extra olive oil and sprinkle with rosemary and flaky sea salt.

6. Let the dough rise again for 30–40 minutes while preheating the oven to 430°F (220°C).

7. Bake the focaccia for 20–25 minutes until golden brown and crispy on the edges.

8. Let the focaccia cool slightly before slicing. Serve with olive oil, balsamic vinegar, or use it as a sandwich base.

Top Tips

• Let the dough rise properly: Patience is key when it comes to focaccia. Let the dough rise for about 1 to 1.5 hours until it’s doubled in size. The longer it rises, the fluffier your bread will be!

• Use warm, not hot water: When dissolving the yeast, make sure the water is warm, not too hot. Around 100°F (38°C) is ideal. Hot water can kill the yeast, and we don’t want that!

• Don’t skip the olive oil: Olive oil is a must for both the dough and drizzling on top before baking. It adds richness to the bread and gives it a beautiful, golden crust.

• Press those dimples in the dough: Use your fingers to press little dimples into the surface of the dough before baking. This helps the focaccia hold onto all that delicious olive oil and seasoning.

• Get creative with toppings: While rosemary and sea salt are classic, don’t hesitate to experiment with other toppings like garlic, olives, or even a few sun-dried tomatoes for extra flavor.

• Bake at a high temperature: Bake the focaccia at 430°F (220°C) for that perfect crispy exterior. The high heat helps get those golden-brown edges while keeping the inside soft and fluffy.

• Serve it warm: Focaccia is best enjoyed fresh out of the oven, still warm. If you have leftovers, pop it in the oven for a few minutes to refresh it!

My Favorite Ways to Enjoy Rosemary and Sea Salt Focaccia

• Dipped in olive oil and balsamic vinegar: A classic combo! I love tearing off a chunk of focaccia and dipping it into a bowl of rich olive oil and tangy balsamic vinegar. Simple, but oh so delicious.

• As a sandwich base: Focaccia makes the perfect sandwich bread. Whether you’re piling it high with roast chicken, fresh veggies, or a bit of prosciutto, the soft, fluffy interior and crispy crust make every bite amazing.

• With a bowl of soup: There’s something about dipping a warm, herby slice of focaccia into a bowl of creamy tomato or minestrone soup that feels like the ultimate comfort meal.

• For breakfast: Slice a piece of focaccia, toast it lightly, and top with a fried egg, avocado, and a sprinkle of chili flakes for a hearty breakfast or brunch treat.

• As a side for pasta: Focaccia is the perfect bread to serve alongside pasta. The rosemary and sea salt flavor pairs wonderfully with a rich marinara or a creamy Alfredo.

• With cheese and charcuterie: Slice it into small pieces and serve with a charcuterie board. The rosemary and sea salt focaccia is a perfect accompaniment to cheeses, cured meats, and olives.

• On its own: Sometimes, I don’t need anything else. Just a warm slice of focaccia, a bit of butter, and a cup of tea is all I need to feel totally satisfied.

Serving & Storing

• Serve it warm: Focaccia is at its best when it’s fresh and warm from the oven. If you can, serve it right after it’s done baking for that soft, pillowy texture and golden crust.

• Store leftovers properly: If you have any leftovers, store them in an airtight container or wrap them in plastic wrap to keep them from drying out. It’ll stay fresh for up to 2 days at room temperature.

• Reheat to refresh: To bring back that fresh-baked flavor, pop your leftover focaccia in the oven at 350°F (175°C) for 5-10 minutes. This will crisp up the edges and make it warm and soft again.

• Freeze for later: Focaccia freezes beautifully! Wrap slices tightly in plastic wrap or foil and store them in a freezer bag for up to 3 months. When you’re ready, thaw at room temperature or reheat in the oven.

• Pair with meals: Focaccia is great served alongside almost any meal. It’s perfect with soups, salads, pastas, or as a snack on its own with a bit of olive oil and balsamic vinegar.

• Cut into smaller pieces: For parties or gatherings, cut your focaccia into smaller squares or strips. Serve with dips, spreads, or even as part of a bread basket for a tasty, shareable treat.

FAQs

1. Can I use dried rosemary instead of fresh?
Yes, you can! While fresh rosemary gives a more vibrant flavor, 1 teaspoon of dried rosemary is a great substitute if you don’t have fresh on hand.

2. Can I make this focaccia recipe without yeast?
Unfortunately, yeast is essential for giving focaccia its light, airy texture. If you don’t have yeast, you might want to try a no-yeast bread recipe instead.

3. How can I make the focaccia vegan?
To make this focaccia vegan, simply swap the olive oil with a plant-based oil and skip the drizzling of any non-vegan butter or dairy on top. It will still taste fantastic!

4. Can I add other toppings to my focaccia?
Absolutely! Focaccia is very versatile. You can add toppings like garlic, olives, cherry tomatoes, or even cheese (before baking) to customize it to your liking.

5. How do I know when the focaccia is done baking?
Your focaccia is ready when it’s golden brown on top and crispy on the edges. If you tap it lightly with your finger, it should sound hollow. If it feels soft, give it a few more minutes in the oven.

6. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the texture will be denser, and the rise might be slightly less pronounced. You might want to mix half whole wheat and half all-purpose for the best results.

7. How long will focaccia stay fresh?
Focaccia is best enjoyed within 1-2 days, but it will stay fresh for up to 3 days at room temperature when stored properly. If you want to keep it longer, freeze it for up to 3 months.