Easy Rosemary Focaccia Bread Recipe
I’ve been making this easy rosemary focaccia lately and it’s one of those recipes that looks and tastes much more impressive than it actually is.
The dough is sticky, there’s no kneading involved, and you really can’t mess it up too much. A little olive oil, fresh rosemary, and flaky salt are all it takes to turn it into the most delicious golden bread.
I love making a pan when we’re having friends over because it’s so good served warm with dinner, but honestly, I don’t need much of an excuse to make it.
Ingredients:
- 1¾ cups warm water
- 1 tablespoon honey
- 1 packet active dry yeast (2¼ teaspoons)
- 4 cups all-purpose flour
- 2 teaspoons sea salt
- ¼ cup olive oil, plus more for the pan and topping
- 1–2 tablespoons fresh rosemary, chopped
- Flaky sea salt
How to Make It:
1. Start the dough
Add the warm water, honey, and yeast to a large bowl. Give it a stir and let it sit for about 5–10 minutes, until it gets a little foamy.
Add the flour, salt, and olive oil and stir everything together.
The dough is going to be very sticky. That’s okay, don’t add more flour.
2. Give it a couple of folds
Cover the dough and let it rest for about 10 minutes.
With wet or oiled hands, grab one side of the dough, stretch it up, and fold it over. Turn the bowl and do this a few more times.
Let it rest another 10 minutes and repeat.
That’s it. No kneading!
3. Let it rise
Cover the bowl and let it sit somewhere warm for about 1½–2 hours, until it’s puffy and has about doubled in size.
4. Put it in the pan
Generously drizzle olive oil into a 9×13-inch baking pan.
Transfer the dough to the pan and gently stretch it toward the edges with oiled hands. If it keeps springing back, let it rest for a few minutes and try again.
Cover and let it rise for another 30–45 minutes.
5. Make those little dimples
Heat your oven to 425°F.
Drizzle more olive oil over the top of the dough. Sprinkle with fresh rosemary and flaky sea salt.
Then use your fingertips to press deep little dimples all over the surface. This is the fun part!
6. Bake
Bake for 18-22 minutes, until the top is golden and the edges are nice and crisp. I take it out around 20 minutes usually.
When it comes out of the oven, I like to drizzle just a little more olive oil over the top.
Let it cool for about 10 minutes, then slice and serve.
A Little Rosemary Trick
If you really love rosemary, try making rosemary-infused olive oil.
Warm about ¼ cup olive oil over very low heat, then remove it from the heat and add a tablespoon of chopped fresh rosemary. Let it sit while it cools.
Use the rosemary oil on the pan and over the top of the focaccia. It gives the bread so much flavor.
What to Serve With It
We love this with a big pot of soup, pasta, roasted chicken, or a simple salad.
It’s also really good dipped in olive oil and balsamic vinegar.
And if there are leftovers, don’t worry – it makes a great sandwich the next day. Try some sliced mozzarella and tomato with basil if you like, maybe even drizzle a little balsamic vinaigrette. Then toast in the oven until cheese is melted. So delicious!
A Few Things to Remember
Don’t add flour just because the dough is sticky. It really is supposed to be that way.
Don’t be stingy with the olive oil. It’s part of what makes focaccia so good.
And don’t worry about making it perfect. Focaccia is one of those breads that looks beautiful even when it’s a little rustic.
