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My Rosemary Focaccia Bread Recipe is the perfect accompaniment to a charcuterie board or delicious Mediterranean meal.
Focaccia bread sounds complicated and maybe a bit fancy, doesn’t it? Guess what? It’s actually really simple to make! Let me walk you through how to make my Rosemary Focaccia Bread. You’ll be surprised at just how easily it comes together – and it’s so delicious.
This simple flatbread is rustic and beautiful and it works with a variety of dishes. I just know you’re going to love it.
Shopping List
- Warm water
- Sugar or honey
- Active dry yeast
- All-purpose flour
- Extra virgin olive oil
- Flaky sea salt and/or Himalayan sea salt
- Fresh rosemary
How to Make Rosemary Focaccia Bread
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below. Jump to Recipe
- Proof the yeast according to package instructions.
- Knead the dough either by hand or using your stand mixer and add gradually flour, olive oil, and salt. Increase speed to medium-low and mix for 5 minutes. (You add in an extra more flour while it is mixing if the dough is too sticky and isn’t pulling away from the sides of the bowl.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil and place the dough ball back in the bowl. Cover it with a damp towel. Let the dough rise for 45-60 minutes in a warm location.
- Turn the dough onto a floured surface, and roll it out into a large rectangle until the dough is about 1/2-inch thick. Cover again with the damp towel, and allow it to rise for another 20 minutes.
- Preheat oven to 400°F. Use your fingers to poke deep dents (seriously, poke all the way down to a parchment-covered baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough. Sprinkle on rosemary and sea salt.
- Bake for 20 minutes.
- Drizzle with a little more olive oil if desired. Serve your rosemary focaccia bread warm.
What to serve with this Rosemary Focaccia Bread
Focaccia bread is just fine on its own as a snack or complement to a bowl of soup, but it also makes a great sandwich!
Try one of the recipes below with your fresh rosemary focaccia bread:
- Caprese Chicken Sheet Pan Dinner
- Mediterranean Chicken Thighs Sheet Pan Dinner
- Sheet Pan Balsamic Chicken
Rosemary Focaccia Bread Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Rosemary Focaccia Bread Recipe
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 13 x 9 baking pan
- Parchment Paper
Ingredients
- 1 1/3 cup water warm, approximately 110°F
- 2 teaspoons sugar or honey
- .25 ounce active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup extra virgin olive oil plus more for drizzling
- 2 teaspoons flaky sea salt plus extra for sprinkling, or Himalayan salt
- 2 sprigs fresh rosemary
Instructions
- Add warm water (about 110°F, which you can measure with a thermometer) and sugar to the bowl of a stand mixer with the dough attachment. Stir to combine. Sprinkle in the yeast and give it a quick stir to combine. Let sit for 5-10 minutes until the yeast has bloomed (it will appear foamy).
- Turn on the mixer to low speed. Gradually add the flour, olive oil, and salt. Increase your speed to medium-low, and continue mixing for 5 minutes. (If your dough is too sticky and isn’t pulling away from the sides of the bowl, you can add in an extra 1/4 cup flour during mixing.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil (or cooking spray if you prefer). Place the dough back in the bowl and cover it with a damp towel. Let the dough rise in a warm location for 45-60 minutes, or until it has almost doubled in size.
- Turn the dough onto a floured surface, and roll it out into a large rectangle. It should be about 1/2-inch thick. Cover the dough again with a damp towel, and allow to rise for another 20 minutes.
- Preheat your oven to 400°F. Transfer the dough to a large parchment-covered baking sheet. Use your fingers to poke deep dents over the surface of the dough all the way down to the baking sheet. Drizzle olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary and sea salt.
- Bake for 20 minutes, or until the dough is slightly golden and cooked through.
- To serve, drizzle with a little more olive oil if desired. Slice, and serve warm.
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