Rosemary Focaccia Bread

Rosemary focaccia bread is incredibly easy to make and tastes delicious paired with just about anything. Top this homemade focaccia recipe with fresh herbs and you will be craving it every night. 

Rosemary Focaccia Bread

overhead shot of focaccia bread

I love homemade bread. There is something about the smell that fills the house as it is rising and then as it bakes in the oven! Not only that, but the sense of a job well done when it rises perfectly and tastes amazing. 

Homemade yeast bread can sometimes be a little tricky to get right, so sometimes people don’t even attempt them because they are afraid their bread will fall flat (literally). 

Seriously if this is you, then this rosemary focaccia bread is for you! It is so easy to make and you don’t have to worry about creating a perfectly shaped loaf of bread because it is baked in a pan and flat! 

So give this easy focaccia bread recipe a try! With so many focaccia topping ideas out there don’t limit yourself to just using rosemary, experiment, and create a bunch of variations of this simple bread recipe.

Focaccia Bread 

focaccia bread dipped in dipping sauce
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Prep Time: 20 minutes

Rise Time: 3 hours

Cook Time: 25 minutes

Total Time: 3 hours and 45 minutes

Makes 8 large slices

Ingredients

  • 2½ tsp active dry yeast (1 envelope)
  • ½ tsp granulated sugar
  • 1 c water (warmed to 95-105 degrees)
  • 3 tbsp extra virgin olive oil
  • 3½ c bread flour
  • 2 tsp sea salt
  • 4 tbsp extra virgin olive oil (for sprinkling on top)
  • ¾ c fresh Rosemary sprigs
  • 2 tsp sea salt to sprinkle on top (optional)

Ingredients for Dip

  • ½ c. Olive Oil
  • 1 tsp. Italian Spice
  • ¼ tsp. garlic powder
  • 1/8 tsp sea salt

You’ll also want to have the following tools to make it easier:

How to make homemade focaccia bread

  • Spray an approx. 10×15 inch cake pan with a non-stick cooking spray.
  • In a large mixing bowl, mix the yeast, sugar, and water. 
  • Let sit until foamy (about 5 min)
  • Stir in 3 tbsp. olive oil.
  • Add the 2 tsp. salt and ½ of the flour and stir until mixed. 
  • Continue stirring and add in enough of the remaining flour to form a soft but not sticky dough.
  • Turn dough out onto a floured surface and knead until smooth and satiny (about 10 minutes.)  I use a dough hook on my kitchen aid to do this. 
  • Oil a large bowl and place dough into it, turning once to coat it with oil. 
  • Cover and let rise in a warm area until double (about 1½ hours.)
  • When doubled, roll dough into a rectangle to fit the size of your prepared pan.
  • Place dough in the pan and push it into the corners with your fingertips.
  • Cover the pan with a damp towel and let rise for about 45 minutes until not quite doubled.
  • After rising, use your fingertips to push dimples into the dough, across the entire surface. Push fingers deep into the dough, almost to the pan.
  • Cover with the damp towel and let rise for another 45 minutes.
  • Preheat oven to 425 degrees.
  • After rising, place sprigs of the Rosemary into each dimple. 
  • Sprinkle 4 tbsp. olive oil across the top, allowing the oil to run into the dimples.
  • Sprinkle with the sea salt if desired.
  • Place pan into the oven. 
  • Spray sides and bottom of the oven with water (the steam helps develop the crust of the bread).
  • After 5 min. of baking, spray oven again and continue to bake for about 20 minutes or until golden brown. 
  • Let cool on a cooling rack.
Cooked rosemary focaccia bread on counter

To make dipping sauce

  • Whisk all ingredients in a small bowl for dipping.

Tips Tricks and FAQ

  • Focaccia bread is a wetter dough than you are used to working with. If it is striking to your hands quite a bit wet then to get it to stop sticking. I have heard oil works better, but I have not personally tried that because I always just use my dough hook. 
  • Kneading is hard work so a lot of the time we want to cut the time short. Don’t. To help you put your dough hook on your Kitchen Aid and allow that to do the hard work for you. 
  • Eat focaccia bread hot. Cold focaccia is not that great. 

Storage

The best way to store rosemary focaccia bread is at room temperature. You will want to keep it wrapped in plastic wrap to keep it fresh. It will last for 2 days. 

Freezing

If you want to freeze your dough prior to cooking you can! After the first rise, you will punch it down and then rub oil on it and cover it with plastic wrap and then place it in a freezer bag getting as much air out as you can. Thaw your rosemary focaccia bread in the fridge. Then continue with the instructions. 

You can also freeze your leftover bread. Cut it into pieces and wrap them each individually in plastic wrap. Once wrapped place them in a freezer bag and get as much air out as you can. It will last up to a month in the freezer.

Reheating

To reheat cook in the oven at 375-degrees for about 10 minutes. 

Focaccia Topping Ideas

There are so many focaccia topping ideas that you can add! You want to make sure you don’t overload your bread too much. I like to stick to 2-3 toppings per loaf. 

  • apples
  • Pesto This is a nut-free pesto recipe!
  • lemons
  • bacon
  • blue cheese
  • caramelized onions
  • chives
  • rosemary
  • garlic
  • thyme
  • cheddar cheese 
  • sea salt
  • olives
  • flavored olive oil
  • parmesan
  • Mozzarella cheese
  • various nuts and seeds

What do you eat focaccia bread with?

focaccia bread used as a sandwich

The great thing about this bread is that it is so versatile. 

  • Dip it in your favorite sauce.
  • Serve it in a bread basket
  • Make a sandwich on it
  • Serve it with soup or salad
  • or your favorite pasta dish like chicken pesto pasta!
pieces of focaccia bread stacked on top of each other

Love bread and doughs? Try these!

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: Makes 16 pieces

Rosemary Focaccia Bread

overhead shot of focaccia bread

Rosemary focaccia bread is incredibly easy to make and tastes delicious paired with just about anything. Top this homemade focaccia recipe with fresh herbs and you will be craving it every night.

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes

Ingredients

  • 2½ tsp active dry yeast (1 envelope)
  • ½ tsp granulated sugar
  • 1 c water (warmed to 95-105 degrees)
  • 3 tbsp extra virgin olive oil
  • 3½ c bread flour
  • 2 tsp sea salt
  • 4 tbsp extra virgin olive oil (for sprinkling on top)
  • ¾ c fresh Rosemary sprigs
  • 2 tsp sea salt to sprinkle on top (optional)
  • Ingredients for Dip
  • ½ c. Olive Oil
  • 1 tsp. Italian Spice
  • ¼ tsp. garlic powder
  • 1/8 tsp sea salt

Instructions

  1. Spray an approx. 10x15 inch cake pan with a non-stick cooking spray.
  2. In a large mixing bowl, mix the yeast, sugar, and water.
  3. Let sit until foamy (about 5 min)
  4. Stir in 3 tbsp. olive oil.
  5. Add the 2 tsp. salt and ½ of the flour and stir until mixed.
  6. Continue stirring and add in enough of the remaining flour to form a soft but not sticky dough.
  7. Turn dough out onto a floured surface and knead until smooth and satiny (about 10 minutes.) I use a dough hook on my kitchen aid to do this.
  8. Oil a large bowl and place dough into it, turning once to coat it with oil.
  9. Cover and let rise in a warm area until double (about 1½ hours.)
  10. When doubled, roll dough into a rectangle to fit the size of your prepared pan.
  11. Place dough in the pan and push it into the corners with your fingertips.
  12. Cover the pan with a damp towel and let rise for about 45 minutes until not quite doubled.
  13. After rising, use your fingertips to push dimples into the dough, across the entire surface. Push fingers deep into the dough, almost to the pan.
  14. Cover with the damp towel and let rise for another 45 minutes.
  15. Preheat oven to 425 degrees.
  16. After rising, place sprigs of the Rosemary into each dimple.
  17. Sprinkle 4 tbsp. olive oil across the top, allowing the oil to run into the dimples.
  18. Sprinkle with the sea salt if desired.
  19. Place pan into the oven.
  20. Spray sides and bottom of the oven with water (the steam helps develop the crust of the bread).
  21. After 5 min. of baking, spray oven again and continue to bake for about 20 minutes or until golden brown.
  22. Let cool for a few minutes on a cooling rack. Serve warm.

Dip

  1. Whisk all ingredients in a small bowl for dipping.

Notes

  • Focaccia bread is a wetter dough than you are used to working with. If it is sticking to your hands quite a bit, coat them with oil or wet them with water. To avoid this problem, I typically use my dough hook and not my hands.
  • Kneading is hard work so a lot of the time we want to cut the time short. Don’t. To help you put your dough hook on your Kitchen Aid and allow that to do the hard work for you.
  • Eat focaccia bread hot. Cold focaccia is not that great.

5 thoughts on “Rosemary Focaccia Bread”

  1. this looks so amazing.. and now that we have some rosemary growing in our backyard and considering we do love focaccia bread, i know i am going to try this soon

    Reply
  2. Oh my goodness – this looks/sounds a lot simpler than I would have ever imagined bread to be. Yup – that’s me… I’m nervous about bread because I can imagine it falling flat… but this is absolutely perfect! And who doesn’t love Rosemary. You’re right… now I’m craving it. Will try to make this with my kiddo this weekend! Thank you!

    Reply

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